2 cucharadas soperas de margarina a temperatura ambiente
1 cucharada sopera de extracto de malta
2 cucharadas soperas al ras de sal
740 ml de agua tibia
1200 g de harina 000 (de panadería)
25 g de levadura
Manteca para engrasar el molde
Si queremos el pan negro:
Sustituir 75 g de harina por igual cantidad de salvado
Añadir 2 cucharadas de caramelo líquido
ELABORACIÓN DE PAN DE MIGA O INGLÉS
Fundir la margarina a baño María. Colocar el extracto de malta en un bol con la sal e ir incorporando en agua tibia para disolver. Reservar.
Poner la harina en un bol. Agregar la levadura desgranándola con los dedos. Mezclar bien.
Hacer un hueco en el centro e incorporar la margarina derretida y el extracto de malta disuelto.
Unir los ingredientes del centro, a medida que se va tomando la harina, hasta formar una masa tierna.
Volcar la masa sobre la mesa y estirarla amasándola muy bien.
Continuar amasando, estirando y arrollando la masa, hasta que esté bien lisa y homogénea. Si se utiliza una máquina de pastas, pasarla varias veces doblándola al medio y volverla a pasar.
Colocar en un bol, cubrir con papel film y dejar que duplique su volumen. Retirar el papel.
Volcar sobre la mesa y dar pequeños golpes con la mano para desgasificarla.
Estirar hasta obtener una plancha fina. Presionar bien para que no quede aire.
Arrollar apretando muy bien.
Ubicar en el molde enmantecado. Presionar con el puño.
Dejar levar cubierto con papel film hasta que la masa llegue casi al borde del molde. Retirar el papel.
Colocar la tapa del molde.
Llevar a horno precalentado a temperatura bien caliente por, aproximadamente, 50 minutos.
Retirar y desmoldar sobre una rejilla metálica.
Para saber si los panes están bien cocidos, golpear la base con los dedos al desmoldarlos. Debe sonar a hueco.
Dejar reposar el pan 2 dias. También se puede meter en el congelador y descongelarlo en el momento de utilizar. Quitar las cortezas laterales y cortar las rebanadas a lo largo del pan (para varios sandwiches) o de la forma tradicional (para dos sandwiches).
Utilizar un cuchillo de hoja fina y larga especial para sandwiches.
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