Butter sandwich bread

Credit: Mathilde de l'Ecotais
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Knead all of the ingredients together (except the butter for cooking) on setting 1 for 3 minutes, then on setting 2 for 8 minutes. Add the butter, and knead on setting 2 for 8 minutes.

Divide the dough up into 1 3/4 ounces (45 g) loaves, and let sit for 10 minutes. Shape them into ovals.

Place the ovals on a well-dusted baking sheet, then using a ruler, give them the shape of a split loaf, with the split slightly spread. Place a 1/2 ounce (15 g) stick of butter on each split and let rise on the dusted sheet.

Just before baking, pinch the ends of each loaf. Bake in a 464°F (240°C) traditional oven for 15 minutes.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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