Long milk sandwiches: the recipe for soft and tasty loaves – Tale Of Travels

I long milk buns they are gods soft and fragrant sourdough breadsideal for serving at any time of the day, breakfast to cenaand perfect for a buffet or a aperitif gluttonous.

The process to prepare them is really simple. First, mix milk, sugar, yeast and egg, add flour, knead and leave to rise. Then we form the sandwiches and cook them with the oven rack placed on them, so that they come out of the oven with a delicious surface with oblique lines.

We make them with slices of prosciutto, pomodoro e saladbut you can choose the filling you prefer, either sweet this savory. In fact, they are tall with a veil of jamwith Della hazelnut cream or other dried fruits or with a garnish of vegetables, cheeses and other charcuterie. On the other hand, they can also be served instead of bread, to accompany main dishes of meat or fish.

They remain soft and fragrant for a few days and will be appreciated even by the little ones.

Let’s see how to prepare them, and if you like to make yeast dough, try the recipe for panini by hot dogof the Milk Sandwiches and the gods oil bread.

How to make long milk sandwiches

To make long loaves, start by mixing the milk with the sugar, dry yeast and egg in a large bowl. Add the flour, salt and knead with your hands until you obtain a compact dough. Cover it with a towel and let it rest for 20 minutes. After the resting time, add the softened butter to the dough and let rise for 1 hour or until it has doubled in size. Divide the dough into 4 buns and let them rest for 15 minutes. Roll them out with a rolling pin and roll them on themselves on the shorter side, to form long loaves. Transfer them to a baking sheet lined with parchment paper, cover them with a kitchen towel and leave to rest for another 10 minutes. Meanwhile, preheat the oven to 170°C. After the sandwiches have rested, take the oven rack and place it on the sandwiches, so as to exert slight pressure on them. Bake the loaves at 170°C for 35 minutes. Once cooked, brush the surface with melted butter. Let them cool and stuff them with lettuce, ham and tomatoes. The long milk sandwiches are ready to be served and eaten.

storage

The long milk sandwiches keep a ambient temperature by 3-4 days, sealed in a paper bag or airtight container. You can also freeze them: in this case, they will last freezer until 6 months.