Time: 20 minuti più riposo e cottura
Difficulty: facile

For us Italians, bread is culture, family warmth, and a necessity at the table.
Being able to make homemade sandwich bread allows us to always have fresh, fluffy slices.

Characteristics: Sandwich bread is characterized by a very soft crumb and a thin, golden crust, not particularly crunchy.
It is baked in special closed molds (called "cassette") that give it its typical square or domed shape, and is ideal for toast and sandwiches. The name can vary depending on the region of Italy and is also known as pancarré or pan bauletto.
Historical notes: A popular tale from Turin tells that the bakers, out of contempt for the city's executioner Piero Pantoni, served him the bread upside down; To avoid this affront, the Executioner himself apparently requested a square-shaped loaf, without a top or bottom.
Note: In industrial versions, it can be treated with ethyl alcohol to increase its shelf life.

Ingredients for 1 kg of dough
500 g Molino della Giovanna Special Bread and Pizza
360 g water
20 g yeast
60 g extra virgin olive oil
8 g granulated sugar
9 g fine salt
Accessories:
Two loaf pans, approximately 25 cm x 10 cm

Dough preparation:
Place the water, crumbled yeast, and sugar in a stand mixer, using the paddle attachment to dissolve everything.
Then gradually add the mixture, one spoonful at a time until absorbed, followed by the oil and salt.
Let the mixer run, or knead by hand until everything is incorporated and the dough is compact and smooth.
Butter a loaf pan (approximately 25x10 cm) and fill it with dough, filling it three-quarters full. Let it rise for 60 minutes.
After the rising time, preheat the oven to 220°C (425°F) and bake the bread for 15 minutes. Then, without opening the oven, lower the temperature to 180°C (350°F) and bake for another 15 minutes.
Finally, remove the bread from the oven and wait 15 minutes before removing it from the pan.
Place it on a rack and let it cool for a couple of hours before slicing.