ROUND SANDWICH BREAD RECIPES

Steps:

• Measure 3 cups of bread flour into a bowl; remove 3 tablespoons of the flour and add to a saucepan with 1/2 cup milk. Cook over medium-high, whisking constantly, until the mixture becomes a thick paste, about 2 minutes. Remove from heat.
• When flour paste cools to being warm but not hot to the touch, whisk together water, yeast, and sugar in a large clean bowl until sugar is dissolved. Add cooked flour mixture and whisk until well combined (a few lumps may remain). Allow to sit at room temperature until foamy, about 10 minutes.
• To the foamy yeast sponge, add remaining flour and salt, and mix with hands until a shaggy dough forms. Add remaining 1 tablespoon milk and butter; combine with hands until butter is well incorporated. Transfer dough to work surface and knead until smooth, 3 to 4 minutes. Place dough in a greased bowl, cover with plastic wrap, and allow to rise at room temperature until almost tripled in volume, about 2 hours.
• Punch down dough and on a lightly floured surface, roll out to an 8- x- 15-inch rectangle. Roll from one short side to the other, making an 8-inch long roll. Press down the roll, and roll out again into an 8- x- 15 inch rectangle, lightly flouring as needed to prevent sticking. Roll again from one short side to the other. Place roll seam side down in a lightly greased 9- x- 5-inch loaf pan. Cover and let rise until dough rises about an inch over the lip of the pan, about 1 hour.
• Preheat oven to 350°F and adjust oven rack to the lowest position. Bake loaf, rotating pan halfway through baking, until top is well browned and bread has a hollow sound when tapped, 35 to 40 minutes. Let loaf cool in pan for 15 minutes before inverting on a wire rack to cool completely.

Steps:

• Combine the water, yeast and sugar in the workbowl of a stand mixer, stir well and let stand for 5-10 minutes or until good and foamy.
• Meanwhile, combine the flours, salt, and lard in a bowl and work in the fat with your hands until broken up into very small pieces.
• When the yeast is foamy, fit the mixer with a dough hook attachment and gradually add the flour on low speed until its all incorporated. Scrape the sides down between additions. When the dough comes together, turn it onto a floured work surface and knead until smooth and elastic, 5-10 minutes, adding more flour if necessary. Alternatively, you can let the machine do the work.
• Coat a large bowl with the Olive Oil, then put the dough in, turning once to coat both sides. Cover loosely with a clean dry towel, or plastic wrap. Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.
• Punch the dough down and shape into a flat round about 9 inches across (it will expand to about 10″.) Place the dough on a lightly oiled baking sheet. Sprinkle the top with sesame seeds, about 2-3 Tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour.
• When the dough has risen, remove the cover, gently brush with the egg wash then gently place into a preheated 425 degree F oven for 10 minutes. Turn the heat down to 375 degrees F for an additional 25 minutes or until it’s golden brown and sounds hollow when tapped.