Soft toast bread

Ingredients for 1 servings:

• 450 g flour
• 200 ml water, lukewarm
• 75 ml oil
• 10 g salt
• 10 g sugar
• 21 g fresh yeast or 1 packet of dry yeast
• 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Dissolve the yeast in a glass with half of the lukewarm water, add all of the salt, and mix well. Set the glass aside for about 30 minutes. Then put all the remaining ingredients in a bowl, add the yeast water, and knead everything thoroughly. You should knead the dough vigorously for at least 5 minutes; 7-10 minutes is best. Cover the dough and let it rest in a warm place for at least 1.5 hours. The dough may be a little sticky, but this is completely normal; do not add any more flour. After it has rested, knead the dough again as thoroughly as possible. Place the dough in a loaf pan or special bread pan and let it rise, covered, for another 30-45 minutes, until the bread has doubled in size. After it has risen, place the pan in the preheated oven and bake at 200°C (top/bottom heat). After about 5 minutes, reduce the heat to 180°C (350°F) and bake for about another 40 minutes. (The bread shouldn’t get too dark; if it’s too dark, cover it with aluminum foil or lower the temperature.) The toast is very light and soft, and stays fresh for a long time. The oil gives it a particularly delicate flavor. (I used sunflower oil.) The bread can also be made entirely in a bread maker.