Small White Bread Box
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g butter
- 0.5 ½ cube yeast
- 125 ml milk
- 125 ml water
- 400 g wheat flour, type 550 (stron)
- 10 g salt
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Take butter, yeast and milk (weigh out) from the refrigerator approx. 1 hour before baking.
- Use a fork to dissolve the yeast in the water-milk mixture (warm lukewarm in the microwave).
- Mix the flour with the salt in a bowl, add the softened butter in pieces to the flour mixture and also add the water-milk-yeast mixture and work in. Knead in the food processor or hand mixer for 4 minutes on slow, then 4 minutes on fast. The dough should become firm and elastic.
- Cover and let the dough rise on a floured work surface for 25-30 minutes or in the oven heated to 50 °, also cover, let rise for about 20-25 minutes.
- Grease the loaf pan (approx. 25 cm long) and, if necessary, flour it or line it with baking paper and add the dough. Let rise for another 25 minutes and make a cut lengthways into the bread.
- Preheat the oven to 230 ° degrees (convection not recommended) and place a saucepan with hot water in the oven. As soon as the temperature is reached, put the bread in the hot oven, middle rack, and bake for 15 minutes. Then switch down to 210 ° and bake the bread in about 25-30 minutes.
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