Buttered toast

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 140 ml milk
• 140 ml water
• ½ cube of fresh yeast
• 2 tbsp sugar
• 12 g salt
• 40 g butter, soft
• 2 tsp, heaped sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 15 minutes

Heat the milk and water together, dissolve the yeast and sugar in it. Put the flour in a mixing bowl, add the dissolved yeast water and salt. Knead for 5 minutes using the dough hook of a hand mixer. Add the softened butter and sour cream and knead for another 5 minutes. Shape the dough into a ball, dust with a little flour, and let it rise in a bowl, cover, and let it rise in a warm place for 1 hour. Divide the dough into 3 equal pieces, shape into balls, and cover again on a lightly floured surface. Let it rest for 15 minutes. Grease a 30 cm loaf pan with a little butter and place the balls in it. Cover with a cloth and let it rise for another 1-1.5 hours, checking the dough by pressing it down. Preheat the oven to 190°C (top/bottom heat). Place an ovenproof dish filled with hot water on the bottom of the oven and bake the bread for 50-60 minutes. Turn out onto a wire rack. Do a tap test; the bread should sound hollow.