Summary

Ingredients

• 1 cube yeast
• 20 g salt
• 100 ml water, cold
• 1 kg flour, type 405
• 500 ml milk, cold
• 30 grams sugar
• 60 g butter, melt
• 20 g cornstarch
• Flour, for the work surface
• Butter, for the mold

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Instructions

1. Put the water, salt and yeast in a glass and stir. Let the glass stand in a bright, warm place for at least 1 hour. Then mix the flour, milk, sugar and cornstarch with the kneading rake of the hand mixer and add the butter. Knead the dough by machine for 5 minutes, then by hand for another 5 minutes on a lightly floured worktop to form a medium-firm dough. Put the dough in a bowl and cover and let rise for approx. 2 hours.
2. Preheat the oven to 200 degrees, knead the dough briefly again and put it in a very large loaf pan or round springform pan lightly greased with butter and brush the top of the dough with water. Let rise again briefly and then put in the oven. After 5-10 minutes, cut the upper side of the bread several times across or lengthways.
3. So that the bread is not baked too hard, it is advisable to pour a cup of water on a baking sheet and put it in the oven. Bake for another 25-30 minutes. Before removing the bread, use a toothpick to check that it is completely baked. The total baking time should not exceed 40 minutes.
4. With circulating air, go down with the heat to 180 degrees after 10 minutes.