Pan bauletto recipe by of 29-01-2013 [Updated on 06-06-2017]

The pan bauletto is a soft, semi-sweet bread that can be used both for breakfast, spreading the slices with butter and jam, and served as bread to make toast or sandwich, I must say that the industrial one is not bad (it smells of alcohol aside) but homemade is another story altogether. I prepared my first pan satchel one afternoon last week, an afternoon when Elisa was asleep and I needed to release some tension by kneading and the result was above my expectations, a bread with a scent that knows good and that makes you imagine a quiet breakfast with the whole family full of jams, honey and chocolate creams. A very successful homemade bread experiment that I will repeat shortly because it ended too quickly to be able to tell you how many days it can be kept;) Well girls, this is the recipe, if you try it, let me know, kisses everyone and have a good day


How to make pan satchel

Dissolve the yeast in a bowl with slightly warmed water and milk
Pour the mixture into a bowl in which you have put the flour
Begin to knead the mixture from the center, gradually absorbing all the water. Add the oil, honey and salt

Mix all the ingredients until you get a smooth and homogeneous dough. Cover and let rise for 2 hours.

Now take the dough and spread it gently with your hands forming a rectangle the length of the plumcake mold

Roll the dough on itself.

Place it in a loaf pan lined with baking paper and let it rise again for 1 hour

Once risen, brush the pan with the milk and bake in a preheated oven at 170 °.

Bake the pan for about 35 min As soon as it comes out of the oven, brush with milk and cover it with a damp cloth

Let cool before slicing and serving

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