Late riser bread

Ingredients for 1 servings:

• 300 g flour
• 150 ml water
• 1 tsp dry yeast
• 1 tsp sugar
• 1 tsp salt

Instructions

Working time approx. 5 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 25 minutes

large breakfast roll from the pan

A recipe for anyone who wants freshly baked bread in the morning but doesn’t want to get up as early as a baker. The real trick is preparing it in a pan instead of the oven. It serves 2 people. Use the ingredients the night before to make a moist yeast dough. It can still be a little sticky. (Other dough variations, e.g., with quark or sourdough, are also possible.) Grease a large frying pan with oil or butter. Then pour the dough into the pan. Cover and let it stand overnight. By morning, the dough will have risen considerably and now covers the bottom of the pan to a depth of about 1-2 cm. With the lid closed(!), cook the bread on the highest flame/hotplate at a low heat for 10 minutes (up to 15 minutes depending on the stove and heat) until the underside is golden brown and the surface has firmed. Then turn the bread over and cook uncovered(!) for another 5 minutes on the other side. If you put the bread on after you get up, you can turn it over after you brush your teeth and it will be ready in time for your coffee!