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Italian sandwich bread

To create the perfect shape for sandwich slices, the author suggests doubling the recipe and splitting it into thirds. I adapted by making 1/3 of the doubled recipe. The bread has a good texture and tastes great. And it’s a decent sandwich size!

Here are the measurements.

  • 1 1/3 cup warm water
  • 1 1/2 tsp yeast
  • 3.5 cups bread flour
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 2 tsp salt
  • Egg, beaten with splash of water



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