Slightly sweet breakfast bread

Ingredients for 2 servings:

• 150 g milk
• ½ cube of fresh yeast
• 15 g sugar
• 300 g flour
• 8 g salt
• 100 g butter
• some lemon flavor or lemon peel
• 1 egg(s)
• some sugar
• 1 pinch(s) of salt (small pinch

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 40 minutes

Heat the milk to approximately 25-30°C and mix with the yeast. Add the sugar and let stand for 10 minutes. Tip: You can also use dried yeast, but then let the milk rest for about 30 minutes. Then add the remaining 4 ingredients and knead well into a smooth dough. Cover the dough and let rest in a warm place for about 30-45 minutes. Then knead well again and shape into a round or oblong loaf. Place on a baking sheet lined with baking paper, cover, and let rest for another 30-45 minutes. In the meantime, beat the egg with a little sugar and a small pinch of salt. Once the dough has risen well, brush the loaf with the beaten egg and wait about 10 minutes until the egg has dried slightly. Then brush the breakfast bread again with the remaining egg and score it with a sharp knife. The cuts should be about 2 cm apart and about 0.5 cm deep. Important: This works best when the egg isn’t dry! But with a little practice, you’ll get the hang of it. Then turn the bread slightly and repeat the cuts to create a nice diamond pattern. Bake in a hot oven at approximately 175°C (top/bottom heat) for 35 minutes, until golden brown.