U225X / ENGINEERING UNWARRANTED
Two-loaf French-style sandwich bread
Public record / FOOD-001 / Revision A
PUBLIC RECORD
U225X
U225X
The canonical version makes two 9 × 5 inch loaves with warm water, active dry yeast, honey, flour, salted butter, and salt. The method moves from a short yeast rest to paddle mixing, dough-hook kneading, two rises, shaping, proofing, and a 375°F bake to a 190–195°F center.
THE RECIPEFROM THE RECORD
Two-loaf French-style sandwich bread
Recipe preserved from this record. Its original status and notes still apply.
- YIELD
- 2 loaves
- COOK
- 375°F / 28–34 min
Ingredients
- 473 g warm water at 105–110°F
- 7 g active dry yeast
- 42 g honey
- 720–780 g flour
- 57 g salted butter
- 12 g salt
Method
- Rest yeast with warm water and honey.
- Mix with the paddle, then switch to the dough hook.
- Knead 7–9 minutes.
- Rise 45–60 minutes, shape, and proof 30–45 minutes.
- Bake at 375°F for 28–34 minutes.
- Confirm 190–195°F center and cool before bagging.
Notes & storage
- Use a thermometer and avoid bagging while the loaf is still warm enough to trap condensation.
TECHNICAL NOTES
Complete two-loaf French-style sandwich bread formula and workflow.
SPECIFICATION
Yield2 loaves
Pans9 × 5 inch
Bake375°F / 28–34 min
Center190–195°F
DEVELOPMENT HISTORY
2026.09.01Rev AImported as an independent manifest record; public copy keeps uncertainty visible.
2026.10.10PROJECT UPDATEConnected the newer project records: FOOD-BREAD-1000-001. Existing test limitations remain in place.