Sandwich bread with green onion
and cheddar cheese.
This recipe belongs to my favorite baker an pastry chef, he is very famous in Latin America and I always buy his magazines, with him I learnt to use malt extract which gives moisture, color and a delicious taste to my breads.
35 gr fresh yeast.
100 cc water.
1 teaspoon sugar.
1 tablespoon flour.
1 kilogram all purpose flour. (we call it 0000)
100 gr sugar.
20 gr ssalt.
550 cc milk.
10 gr malt extract.
75 gr butter (soft).
Green onion chopped.
1- Mix all the ingredients for the sponge and let rest for ten minutes.
2- Mix the flour an salt, then make a well in the center an a the rest of the ingredients and the sponge..
3- With a whisk begging to mix the ingredients taking small amounts of flour until you use all the flour and then knead.
4- This dough is sticky as a tape but won’t attach to your hands, I learnt from my own experience that this kind of dough does not need to be worked out thoroughly because as it is wet the gluten will develop while the dough rests.
5- Let the dough rest until it doubles its size and then cut in halves, extent it with your hands and roll place in very well greased and floured loaf pans, brush with beaten egg an place the green onion and cheese on top, let rise until it doubles the initial size.
6- Carefully brush with beaten egg again and bake in a preheated oven at 190 °C until they are golden brown and you pad on top they make a hollow sound.
7- Let tem cool before removing them from the pan.
A good advice is to use parchment paper to line the pans