Pancarrè, also called loaf of bread, is a very soft, fragrant and fragrant type of bread, perfect for toasting and covered with a veil of blackberry or orange jam for a good and genuine breakfast, but also excellent as a bread to accompany the main meals of the day. Composed of very few ingredients, it is prepared in a few minutes and most of the time consists in waiting for the leavening, which it lasts about 4 hours. It has no preservatives or chemical additives and is a very healthy alternative to bagged bread, which often has an unpleasant smell of alcohol. With the pancarrè you can prepare toast, sandwiches, small canapés for appetizers, everything and more! The essential accessory for cooking this bread is a long rectangular mold, the classic loaf pan. We assure you that by following our recipe you will stop buying packaged sandwich bread and you will always make it at home!

Preparation

1

Sift the flour into a bowl. Meanwhile, dissolve the yeast and sugar in the milk.

2

In the bowl with the flour, pour the milk with the yeast and the sugar, the salt and the oil.

3

Initially mix with the spatula, then proceed to mix with your hands until you get a smooth and compact dough. Place the dough in a bowl and let it rise until doubled, about 2 hours.

4

Once leavened, transfer it to a lightly floured pastry board and roll it out with the help of a rolling pin.

5

Roll the dough up on itself and place it in a loaf pan lined with parchment paper – Cover it with plastic wrap and let it rise for another 2 hours.

6

Brush it with milk and bake it at 180° in static mode for 40 minutes.

Advice and tips

If you are lactose intolerant you can also use vegetable milk, in the same doses.

Let the pancarrè rise at a constant temperature. You can put it in the oven off with the light on.

storage

Pancarrè is kept in a closed plastic bag for 3-4 days maximum. Alternatively, you can slice it and freeze it.