Buttermilk white bread

Ingredients for 1 servings:

• 500 g flour (wheat flour type 405)
• 375 ml buttermilk
• 1 cube of yeast
• 1 tsp salt
• 2 tsp sugar
• 1 tsp honey, better a little more than less
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat the buttermilk to lukewarm. Crumble in the yeast cube and dissolve it. Put the flour in a bowl and pour in the warm yeast-buttermilk. Add the salt, sugar, and honey. Mix well with a wooden or plastic spoon. Then turn the dough out of the bowl onto a floured surface and continue kneading with your hands. While you’re at it, flour the surface again and incorporate the flour into the dough until you have a smooth, non-sticky dough. Knead for about 5 minutes. Then transfer it to a porcelain plate, place it in a warm place, and cover it with a tea towel. I always put the plate on the radiator. In the meantime, line a loaf pan with baking paper (it’s best to crumple the paper first and then unfold it again, so it’s easier to fit into the pan). After 20 minutes, pour the dough into the pan and place it in the oven. The oven does not need to be preheated. Bake at approximately 200 degrees Celsius (400 degrees Fahrenheit) with top/bottom heat for about 45 minutes. Remove the bread from the pan and bake for another 10 minutes.