Dissolve the yeast in a little warm water, make a small depression in the flour and stir in the dissolved yeast. Let the yeast rise a little and in the meantime weigh the sugar, salt and butter (room temperature). Add everything to the flour, pour in water and knead well with the food processor until you have a smooth dough. Cover and let rise for about 30 minutes and then work vigorously with your hands again and shape into a roll, place in a greased and floured loaf pan (30 cm) or toast bread pan and cover again until the dough is about the height of the pan has reached. Bake at 180 ° for about 60 minutes and turn out of the pan to cool. The toast can of course also be baked with wheat flour, then you may need a little more water.
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