How to Make Soft and Fluffy Homemade Sandwich Bread
If you’re a fan of fresh, homemade bread, there’s nothing quite like the comfort of soft, fluffy sandwich bread, perfect for making everything from simple sandwiches to toast. This recipe for Pane in Cassetta (Italian sandwich bread) will guide you through the process of creating a loaf with a perfect texture and a rich, buttery flavor. It’s a versatile bread, and the slightly crispy crust pairs wonderfully with the soft, airy crumb inside.
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour (Type 0) | 500g |
| Water (Room temperature) | 260g |
| Extra virgin olive oil | 10g |
| Butter | 50g |
| Fresh yeast | 7g |
| Salt | 8g |
| Extra virgin olive oil (for greasing) | q.b. |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~23g |
| Protein | ~3g |
| Fat | ~3g |
| Sodium | ~150mg |
| Fiber | ~1g |
(Note: The values are approximations per serving based on standard bread ingredients and may vary depending on specific products used.)
Instructions
Step 1: Prepare the Dough
To begin the process of making the bread dough, dissolve the fresh yeast in the water. The water should be at room temperature, which helps activate the yeast properly. Stir the mixture briefly to ensure the yeast dissolves completely.
In the bowl of a stand mixer fitted with a dough hook, add the flour. Pour in the water and yeast mixture, and start mixing on a low speed. This will allow the ingredients to begin combining without flour flying out of the bowl. Mix for a few minutes until the dough starts to come together and form a sticky mass.
Step 2: Add Butter and Olive Oil
Once the dough is roughly combined, add the butter in small pieces. It’s important to incorporate the butter slowly to allow it to blend evenly into the dough. Continue mixing until the butter is completely absorbed. Then, add the olive oil and salt, and mix again. The dough should begin to look smooth and shiny, and it should start pulling away from the sides of the bowl.
Step 3: Knead the Dough
At this stage, it’s important to continue kneading the dough until it becomes elastic and smooth. If using a stand mixer, increase the speed to medium and knead for about 10 minutes, or until the dough is soft, smooth, and no longer sticky. If kneading by hand, this will take around 15 minutes. The dough should pass the “windowpane test,” meaning if you stretch a small piece of dough between your fingers, it should form a thin, translucent membrane without tearing.
Step 4: First Proofing
Once the dough has been kneaded to the right consistency, transfer it to a greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel, and allow the dough to rise for about 1 hour or until it has doubled in size. The exact time may vary depending on the room temperature.
Step 5: Shaping the Dough
After the dough has risen, punch it down gently to release any air bubbles. Transfer the dough onto a lightly floured surface. Roll the dough into a long log, ensuring it is roughly the length of your 25x10x10 cm loaf pan.
Grease the loaf pan with a bit of extra virgin olive oil and place the dough into the pan. Ensure that the dough fits snugly and that the top is smooth.
Step 6: Second Proofing
Cover the loaf pan with its lid (or with a damp towel if your pan doesn’t have a lid), and let the dough rise again for about 30-45 minutes. You’ll know it’s ready when the dough has risen to the top of the pan or slightly above. The dough will also show tiny air holes on the lid, which is a good indicator that it’s ready for baking.
Step 7: Baking the Bread
Preheat your oven to 180°C (350°F), setting it to static (conventional) heat. Once the oven is ready, place the loaf pan in the center and bake for about 40 minutes. Keep the lid on during the first part of baking. You’ll know the bread is done when it reaches an internal temperature of 96°C (205°F), which can be checked using a food thermometer. If you don’t have one, you can carefully tap the bottom of the loaf pan. If it sounds hollow, the bread is ready. If you’re unsure, bake for an additional 5-10 minutes to ensure it’s fully cooked.
Step 8: Cooling the Bread
After baking, carefully remove the loaf pan from the oven. Let the bread cool slightly before removing it from the pan. Once you take off the lid, set the loaf on a cooling rack to finish cooling. It’s best to let the bread cool until it is just slightly warm to the touch, but not too hot, before slicing into it.
Step 9: Enjoy Your Homemade Bread
Now that your homemade Pane in Cassetta is complete, you can slice it into perfect portions for sandwiches or enjoy it as a side with soups or stews. The crust will be soft, and the crumb will be airy and perfect for absorbing spreads, jams, or fillings. Whether used for a classic sandwich or toasted with butter, this bread is sure to become a staple in your kitchen.
Tips for the Perfect Loaf
- Dough Consistency: If your dough feels too sticky, you can add a little more flour, but avoid adding too much as it can lead to a dense loaf.
- Flavor Variations: Add herbs or spices to the dough for extra flavor, or sprinkle seeds like sesame or poppy seeds on top before baking for a nice touch.
- Freezing: If you don’t finish the loaf in a day or two, you can freeze it for up to 2 months. Slice the loaf before freezing for easy, on-the-go sandwiches.
This Pane in Cassetta recipe will undoubtedly fill your home with the delicious aroma of fresh-baked bread, and with the simple ingredients and clear steps, it’s an easy addition to any kitchen routine. Enjoy!
