Sift the flour into a bowl and make a well in it. Liquefy the yeast with salt and pour it into the well. Add milk and water and knead the dough well. Let the dough rest for 15 minutes, then knead again.
Grease the 5 L Ultra (Tupperware) with butter or margarine and sprinkle with flour (this is necessary so that the crumb of the bread becomes crispy). Pour the batter into the Ultra and brush the top with water. Sprinkle some flour over the mixture and cut about 1/2 cm across with the knife. Cover with Ultra and bake for 85 minutes at 210 ° C (gas: level 7). It doesn`t need to be preheated! Let the bread cool down and dab it in the Viennese Waltz until the next day.
Cut the lid off the bread and set aside. Detach the inside so that you can still cut it into slices and cover it. Cut into slices and cover like sandwiches (topping at your own discretion and according to the guests` preferences).
Then cut the slices into pieces after topping - size as desired (usually 4 cm x 4 cm). Put the bites back into the hollowed out bread and close the lid again.
Tip: Always bake the bread a day in advance, this will make the bread crumbs easier to detach from the bread crust.
This bread costs around € 50 when ordered ready-made in Luxembourg, depending on the topping.
Ingredients
Print Recipe
Pin Recipe