Loaf Bread

Name: Loaf Bread
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Type 0 flour 4 cups; Water (at room temperature) 1.1 cups; Extra virgin olive oil 2 tsp; Butter soft 3 ½ tbsp; Fresh brewer's yeast 0.25 oz; Fine salt 1.3 tsp; Extra virgin olive oil to taste

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293

Calories per serving

Vegetarian

Energy Kcal 293
Carbohydrates g 48.4
of which sugars g 1.2
Protein g 7.3
Fats g 7.8
of which saturated fat g 3.49
Fiber g 2.2
Cholesterol mg 16
Sodium mg 398

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 8
Cost: Low
Note plus 3 hours of rising

PRESENTATION

Sliced bread—or "pane in cassetta" as it’s known in Italy—pops up in so many easy bread recipes, and you know why? Because it’s just super versatile. This soft and moist bread has a really mild taste, which means it goes well with pretty much anything. Seriously good. In Italian kitchens, it’s a breakfast staple, or folks pile on toppings for tramezzini and sandwiches. Making it at home? Super fun. And the thing is, you can skip the store-bought stuff and tweak it however you want. Really, all it takes is a quick rise with a few ingredients. It fits right in with quick bread recipes. Some folks even make homemade panko from it—a crunchy Japanese breadcrumb—so, so easy to pull off. Whether you want your bread tender or a bit crispy, this loaf gives tons of options, especially if you play around with different flours or try the whole grain version with the water roux method—stays moist longer and feels nice and light.

In regions like Lombardy and Piedmont, sliced bread recipes have their own twist based on local habits. Sometimes it’s made with olive oil or a hint of honey for a slightly sweet flavor. For lunch or snack, this bread is a real workhorse. Perfect for classic Italian sandwiches or even homemade garlic bread that’s golden and a little crispy on the edges. People love using it for simple bread dishes too—stacking it up with cheeses or spreads—or making bread toast recipes from yesterday’s loaf. And listen, even leftovers can turn into bread-based meals or soak up soups. With all that, it’s no wonder folks keep coming back. Versatile, not fussy, and always ready for a little experimenting in the kitchen. No matter how you use it, pane in cassetta brings that homemade touch to simple things, and that’s something people really, really appreciate. Pretty much.

INGREDIENTS

293

Calories per serving

Ingredients for a 10x4x4 inch mold: Type 0 flour 4 cups (500 g); Water 1.1 cups (260 g) - (at room temperature); Extra virgin olive oil 2 tsp (10 g); Butter 3 ½ tbsp (50 g) - soft; Fresh brewer's yeast 0.25 oz (7 g); Fine salt 1.3 tsp (8 g)

for greasing the mold: Extra virgin olive oil to taste

Preparation

How to prepare Loaf Bread

To prepare the loaf bread, start with the dough. Pour the fresh yeast into room temperature water 1 and mix to dissolve it completely 2. In a stand mixer fitted with a dough hook, add the flour 3

and the water with the yeast 4. Start the mixer at low speed to mix all the ingredients well until you have a smooth and homogeneous mixture 5. At this point, add the butter little by little, ensuring it is completely absorbed before adding more 5.

When the butter is well absorbed 7, add the salt 8 and oil 9.

Continue to work until the dough completely detaches from the sides of the bowl and is well hooked to the dough hook 10. Pour the dough onto a lightly floured work surface 11 and work it quickly to shape it into a ball 12,

then transfer it to a bowl, cover with plastic wrap 13 and let it rise at room temperature for about 1.5 hours. After the rising time 14, grease a 10x4x4 inch loaf pan and its lid well 15.

Pour the risen dough onto the lightly floured work surface 16, stretch it with your hands to make a rectangle 10 inches wide 17, and then roll it onto itself, stretching the dough 18.

You should get a loaf of the same length as the mold 19. Place the loaf in the mold 20, close with the lid 21, and let it rise at room temperature for about 2 hours.

When the dough has reached the edge of the mold (visible from the holes in the lid), bake the bread in a preheated static oven at 356°F for about 40 minutes with the lid closed. The bread will be ready when it reaches an internal temperature of 205°F, measured with a probe. If you don't have a probe, lift the mold carefully, knock underneath it, and if it sounds hollow, it's cooked. If unsure, you can continue cooking for another 5-10 minutes. Once cooked, remove the mold from the oven and take off the lid 22. Wait for the bread to be warm 23 before removing it from the mold and letting it cool completely on a wire rack 34.

Storage

Loaf bread can be stored at room temperature in a paper bag for 1 day. Alternatively, you can store it in the refrigerator in a paper bag for 4 days. It can be frozen after baking, preferably sliced.