John Myers
Ingredients for 1 servings:
- 500 g wheat flour type 405 or type 550
- 1 tsp, levelled sugar
- 1 cube of fresh yeast
- 1 tsp, leveled salt
- 100 g butter
- 300 ml milk, lukewarm
- 1 egg yolk for brushing
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes
Mix the yeast with sugar and a little warm milk in a cup. Let stand in a warm place for about 5-10 minutes. Put the flour in a large bowl and sprinkle in the salt. Make a well in the center with your hand. Pour the mixed yeast milk into the well, mix with a little flour, and let rise, covered, in a warm place for about 30 minutes. Warm the milk with the butter cut into small pieces until lukewarm. Using the dough hook of a hand mixer or in a food processor, knead the flour, yeast, softened butter and lukewarm milk into a dough. Knead until the dough is smooth and no longer sticks to the bowl (about 5 minutes), adding more flour if necessary. Cover the dough and let stand in a warm place for about 30 minutes, until it has doubled in size. Line a baking tray with baking paper. Knead the dough well again, shape it into a round loaf and place it on the tray. Cover and let rise in a warm place for about 1 hour. The dough should then have approximately doubled in size. Preheat the oven to 200°C (top/bottom heat). Lightly beat the egg yolk with a little water or milk. Brush the surface of the loaf with the beaten egg yolk, then score it with a knife to create the typical “Swabian butter cake” pattern. Bake in the preheated oven on the middle rack for about 25-30 minutes until golden brown. To check if the butter cake is baked through, pierce it with a wooden skewer. When no more dough remains, it is baked through. Then let it cool completely on a wire rack or roasting rack. Delicious with butter, jam, or chocolate spread, or simply with milk or coffee. Another very Swabian way is to sprinkle the loaf with caraway seeds before baking.
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