Sandwich bread

Dissolve the yeast in the slightly warm milk and, except for the butter, add the rest of the ingredients in the bowl where you are going to knead.

Depending on the flour that you use, your dough may need a little more or less water. It should be a fairly stiff dough.

Knead by hand or machine. When you have mixed all the ingredients, start adding the butter in three or four parts. Knead for about 10 minutes. It is a somewhat dense dough, so don't make the mistake of adding more liquid - it is meant to be like this.

Form a ball with the dough and let the dough rest covered with a cloth in order to ferment. It should double its initial size.

Once the dough has been raised, stretch it to the length of the mold that you are going to use to bake the sandwich bread, giving it a rectangle shape and squeeze out the air.

Fold the rectangle: one half towards the centre and the other half over the first fold (as if it were a triptych).

Put it inside the greased mold and press gently with your fingers so that the dough fills all its corners.

Let it rest again well covered with cling film or a cotton tea towel until the size doubles again (this second fermentation will be shorter).

Once it has doubled, brush it with the liquid of a beaten egg.

Preheat the oven to 200C, with heat above and below, and the tray in the middle of the oven. Put the bread in and bake for about 40 minutes.

Unmold when cool.