Soft Bread Recipe

Directions

Preheat oven to 350º F (175 degrees C). Lightly grease a baking sheet.

In a large bowl, whisk together 1 cup milk, flour and cornstarch. Stir in cold water.

In a separate large bowl, combine souceeding ingredients. Drop egg mixture into flour, mix well. Stir in salt, preformed bread cubes, and dried butter. Stir until dough holds together.

Divide dough in half, as if into two mini-pancakes. Roll one into loaf, and place panade on prepared baking sheet.

Bake on preheated oven shelf for 30 minutes, until firm.

Remove pan from oven and divide dough into two portions. Roll out to fit a 9-inch square pan, tucking any edges.

Meanwhile, preheat oven to 300 degrees F (150 degrees C). Filling: Cut about 3/4 inch off top of loaf. 6 slices bread loaf, or about 3/4 inch thick.

In a small mixing bowl, beat egg and milk together until a soft egg is formed. Fold one of the bread cubes into egg mixture, and pour a little more egg mixture on top of bread cubes. Increase flour and Milk to 1/2 cup 1 1/2 cups to 1/3 cup 22 tablespoons Tablespoon milk, then pour 1 cup milk mixture onto bread cube mixture.

Spoon remaining 1 cup milk over loaves, and cut clockwise into remaining bread cubes using X-Acto knife. Let sit until cool, about 30 minutes.

Chill sandwich lengthwise in refrigerator for 1 hour, then slice slab into 2 sandwich sandwiches. Bake 32 to 36 minutes or until bottom is light brown and toast is lightly crisp.