Sift the flour and salt into a bowl, making a well in the middle.
Dissolve the yeast in the water and pour into the well. Gradually work in enough flour from the edge so that a paste-like consistency is created. Dust this pre-dough with a little flour and let rise in a warm place for about 20 minutes.
As soon as it forms bubbles, work with the milk and the remaining flour into a firm, elastic dough, knead for approx. 10 minutes (leave). Cover the dough and let it rise in a warm place until it has doubled its volume.
Grease box cake mold 25cm. Preheat the oven to 230 ° in good time.
Fold back the dough and shape it on a lightly floured surface into a rectangle the length of the baking pan, then roll it up from both sides and with the seam facing down
Place in the baking pan and cover and let rise for another 30 minutes.
Cut lengthways into the bread, dust with a little flour and leave to rest for 10-15 minutes.
Bake on the second rack from below at 230 ° for 15 minutes, then reduce the temperature to 200 ° and bake for another 20-25 minutes.
The bread should have a golden yellow crust and sound hollow when you tap the underside.
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