Summary

Ingredients

• 750 g flour, type 405
• 1 teaspoon, heaped salt
• 1 cube yeast, fresh
• 0.5 teaspoon ½ sugar
• 500 ml milk, lukewarm
• 1 teaspoon vegetable oil, for the loaf pan

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Instructions

1. Put the flour in a large bowl and sprinkle the salt on the edge of the flour. Stir the yeast and sugar in the milk until smooth and gradually knead into the flour with the dough hook of the hand mixer. Then knead the dough again vigorously.
2. Cover the dough in a warm place (the oven for me is heated to 50 ° C and switch it off again immediately) until the dough has almost doubled.
3. Brush the loaf pan with the oil. Knead the dough again and place it as a roll in the loaf pan and carefully press it into the corners of the loaf pan. Let the bread rise for another 30 minutes or 15 minutes, as previously written, in the oven. Then heat the oven to 220 ° C and first turn it down for 15 minutes (in the middle of the oven), then turn the heat down to 180 ° C and bake for another 25 minutes.
4. Let the bread cool for several hours before slicing so that it can be cut more easily.
5. The bread can also be baked as a whole grain loaf with flour type 1050. Then approx. 50 ml more milk must be added to the dough!