Sweet white bread

Ingredients for 1 servings:

• 500 g flour (type 550)
• 125 ml milk, lukewarm
• 125 g quark
• 1 cube of yeast
• 80 g brown sugar
• 1 tsp salt
• 50 g butter, soft
• possibly milk, for brushing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sift all but two tablespoons of flour into a bowl and make a well. Mix the yeast dissolved in the lukewarm milk with the sugar and the remaining flour to form a thin dough. Place the dough in the well, cover with a towel, and let it rise in a warm place for about 30 minutes. Then add the salt, butter, and quark and knead for about 10 minutes on high with a food processor/mixer (you can certainly do it by hand too, but it will take a bit longer) until a smooth ball has formed that no longer sticks to the sides of the bowl. Depending on the consistency, add a little more flour or milk until the dough has the desired consistency. Cover and let it rise for about 30 minutes, until it has roughly doubled in size. Preheat the oven to 200°C. Place the dough in a buttered loaf pan or casserole dish, re-cover, and let it rise for 20 minutes. Brush with milk, if desired, and place it in the preheated oven. The bread should be done after about 50 minutes. If you don’t want a brown crust, cover the bread with aluminum foil before placing it in the oven and remove it 10 minutes before the end; this will ensure it only browns slightly. Make sure you grease the aluminum foil well, otherwise it will stick to the bread and you’ll end up tearing the delicious bread when you remove it 😉