Light and sweet white bread

Ingredients for 1 servings:

• 200 g flour (type 550)
• 60 g flour (type 1050)
• 100 g flour (type 405)
• 2 tbsp sourdough (wheat sourdough)
• 13 g yeast
• 8 g salt
• 50 g sugar (70 g or 80 g for sweet bread)
• 65 ml milk, lukewarm
• 3 eggs
• 170 g butter, liquid, cooled
• 1 tbsp malt (baking malt), if needed

Instructions

Working time approx. 40 minutes; Rest time approx. 11 hours; Total time approx. 11 hours 40 minutes

ideal for children and time-consuming – but it’s worth it

Dissolve the yeast in the lukewarm milk. Place all ingredients except the butter in a food processor or bread maker – but only use the dough kneading program. Knead everything thoroughly. Add the butter and knead everything until the dough pulls away from the edges and the butter has been completely absorbed. Then cover the dough and let it rise in a warm place for a good 3 hours. Knead thoroughly again by hand and place in a bowl. Cover with foil and refrigerate overnight. The next morning, remove the dough, let it warm up a bit, and either place it in a prepared baking pan or braid it. Let it rise again in a preheated oven at 40°C for about 30 to 45 minutes. Then remove it and preheat the oven to 200°C. Brush the bread with a mixture of egg yolk and milk and place it in the oven. Immediately pour a cup of water onto the stovetop and bake the bread for about 25 minutes. This is a fairly simple but time-consuming loaf, but its light texture and delicious crumb make it worth the effort. The recipe is also very versatile: With the normal amount of sugar, it’s quite neutral, but you can easily make it sweet. You can also refine the bread and change its flavor to your liking by adding ground almonds, raisins, or other ingredients. The high fat and egg content ensures that it stays fresh and moist for several days.