Small white bread loaf

Ingredients for 1 servings:

• 50 g butter
• ½ cube of yeast
• 125 ml milk
• 125 ml water
• 400 g wheat flour, type 550 (baking strength)
• 10 g salt
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

with butter and milk

Take the butter, yeast, and milk (weigh them out) out of the refrigerator about 1 hour before baking. Dissolve the yeast in the water and milk mixture (heat in the microwave until lukewarm) using a fork. Mix the flour and salt in a bowl, add the softened butter in pieces to the flour mixture, and then add the water, milk, and yeast mixture and mix well. Knead in a food processor or hand mixer for 4 minutes on low speed, then 4 minutes on high speed. The dough should be firm and elastic. Cover the dough and let it rise for 25-30 minutes on a floured work surface, or in an oven preheated to 50°C (122°F), also covered, for about 20-25 minutes. Grease a loaf pan (about 25 cm long) and flour it if necessary, or line it with baking paper and place the dough in it. Let it rise for another 25 minutes and then score a slit lengthwise into the bread. Preheat the oven to 230°C (convection not recommended) and place a pot of hot water in the oven. Once the temperature is reached, place the bread in the hot oven on the middle rack and bake for 15 minutes. Then reduce the temperature to 210°C and bake the bread for about 25-30 minutes.