Time: 2 ore
Difficulty: media

How often do we crave a snack with a nice slice of bread and jam, or simply oil and salt?
If you're like me, this bread is just the thing for you!

Characteristics: It's homemade bread baked in a loaf pan, then sliced ​​and used.
Unlike regular bread, sandwich bread dough often contains fats (such as butter, lard, or oil), making it softer and more durable.
Its shape and texture make it perfect for toast, sandwiches, and tramezzini.

Historical notes: It has origins mainly linked to the 19th-century Turin tradition. The most famous story tells that in Turin, in the 19th century, out of contempt for the city executioner, bakers began serving him their bread upside down. To avoid ducal sanctions, which required respect for all customers, the bakers invented a parallelepiped-shaped loaf (square, carré), identical on top and bottom, which could be served upside down without the executioner being able to complain.

Note:
In Piedmontese, it is also known as pancarrè (from pain carré, meaning square bread), and its popularity is linked to the history of sandwiches in Turin.

Ingredients for 1.28 kg of dough:
600 g Molino dalla Giovanna Special Lactose-Free Bread and Pizza
30 g fresh yeast
24 g acacia honey
520 g water
40 g sunflower oil
60 g lactose-free butter
12 g fine salt
Gluten-free rice and corn flour for dusting

Dough preparation method
Place the mixture in a bowl or in a stand mixer fitted with a paddle attachment and mix it for the first time.
Dissolve the yeast in a second bowl with the water and honey, then add it to the flour, mixing carefully and very slowly.
Finish by adding the salt, softened butter, and oil and knead until the mixture is soft and smooth.
Place on a floured work surface and knead by hand until smooth and even.
Proofing and Baking Procedure
Transfer the bread to a loaf pan lined with parchment paper or well-buttered. Let it rise for 1 hour and 30 minutes at room temperature, making sure to cover it with plastic wrap or moisten the surface.
After the proofing time is up, brush the surface with an emulsion of water and extra virgin olive oil.
Preheat the oven to 200°C and bake at 180°C for about 20 minutes, or 15 minutes at 150°C. Then remove from the oven and let it rest on a rack for 20 minutes before serving.