Small tramezzini bread

Ingredients for 1 servings:

• 300 g wheat flour, type 550
• 15 g yeast, fresh
• 1 tsp sugar or honey
• 100 ml milk, lukewarm
• 100 ml water, lukewarm
• 1 tsp salt
• Butter and flour for a 25 cm loaf pan

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

juicy, soft and mild, easy to store and prepare

Put the flour in a bowl and make a well with a spoon. Crumble the yeast into the center and sprinkle with the sugar. Pour in the milk and water and mix with a little flour from the edge. Cover and let rise for 30 minutes at room temperature. Sprinkle salt on the edge of the flour and knead everything well with a dough hook until the dough has pulled away from the sides of the bowl. Cover and let rise for 1 hour at room temperature. Or preheat the oven to 50°C, turn off, and let the dough, covered, rise for about 30 minutes, until it has doubled in size. Grease the loaf pan with butter and sprinkle with flour. Shape the dough into a log, place it in the pan, and let rise for another 30 minutes, until it has almost doubled in size. Preheat the oven to 200°C. Then bake the bread in the center of the oven at 180°C for about 30-35 minutes, until it is lightly browned. Brush with water occasionally. Turn the bread out of the pan and let it cool on a wire rack. Let it rest in a bag until the next day, which will make it easier to slice. There are some great topping recipes in the database.