Danish white bread with poppy seeds

Ingredients for 1 servings:

• 500 g flour
• 3 tsp, heaped sugar
• 1 tbsp, leveled salt
• 380 ml milk, lukewarm
• 1 bag(s) of dry yeast + 1/2 tsp
• 1 tbsp milk
• 1 egg yolk
• Poppy seeds for sprinkling
• Butter, margarine or baking spray to grease the mold

Instructions

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

Like from a holiday in Denmark!

Mix the flour with the dry yeast, dissolve the sugar and salt in the milk, then gradually add it to the flour-yeast mix and mix. Knead thoroughly until you have a soft, still slightly (!) sticky dough. Cover and let it rise in a warm place (not above 40°C) for 40-45 minutes. Knead the dough again and shape it into an oblong roll. Place it in a greased loaf pan, cover and let it rise for another 15 minutes. Mix the milk with the egg yolk, brush the dough well with it, sprinkle with poppy seeds and cut it lengthwise. Bake in a preheated oven at 200°C (top and bottom heat) on the middle rack for 40-45 minutes. After about 20 minutes (or when the desired degree of browning is reached), cover with aluminum foil. Remove the bread from the tin and let it cool on the rack in the switched off oven (door slightly open) for 15 – 20 minutes, then take it out and let it cool completely.