Standard rectangular sandwich bread recipe

This is a master recipe, known as bread heart pain de mie by French bakers

Sometimes known as Pullman Bread by American bakers

High flour 100%

Salt 2%

Sugar 8%

Milk powder 6%

Yeast 3(1)% fresh yeast, bracketed by quick yeast

Eggs 4%

Shortening 8%

Water 58%

Total 189%

Original recipe for a 450g toast mold: 300 flour, 6 salt, 1 tsp yeast, sugar 12 water 180 butter, 36 milk powder. 12 Water 180 Butter 36 Powdered milk 18 Sannen Goldwave 200° 50 min

Flour 100% Salt 2% Yeast 3% Sugar 4% Liquid 60% Fats 12% Powdered milk 6%

Total 187%

The shortening (fat) in the recipe above is 8% of the total weight of the flour, and this figure tells us that this bread is a nutritious bread, especially since It also contains milk OR powdered milk, sugar and eggs.

The recipe includes 2% salt and 3% fresh yeast, which are just the right proportions for this variety of bread, but the 3% yeast content suggests that the dough will rise very quickly (French breads usually contain only 2% yeast). Doughs with this percentage hardly ever collapse or create long fermentation cycles, which means that this bread is very quick and easy to make, and that its flavor comes more from the ingredients than from the fermentation process. Breads with nutritious ingredients become fluffier and easier to chew. Eggs, milk and sugar add protein, fat and sweetness to the bread, which means it caramelizes easily. It requires a lower baking temperature compared to regular French bread. Regular French Sheetfed doesn't have any added sugar or nutritious raw materials, so it turns brown (caramelizes) more slowly and therefore requires a higher baking temperature.