Toast bread, homemade

Ingredients for 1 servings:

• 6 g dry yeast
• 3 tsp, heaped sugar
• some water, warm
• 300 g flour (Vienna semolina)
• 1 tbsp cornstarch
• 6 g salt
• 2 pinches of baking malt, inactive (optional)
• 3 tbsp butter
• 150 ml water, hot
• 70 ml milk, cold
• some vinegar, mild (raspberry vinegar or similar)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

Juicy yeast dough with a delicate butter flavor

First, mix the dry yeast with sugar, a few heaped teaspoons of flour, and warm water in a small bowl. The mixture should increase in volume before further processing. Weigh the salt and mix it in a mixing bowl with the flour, starch, and malt. Pour hot water over the butter in a large cup, wait until the butter melts, and then top up with cold milk to about 250 ml*. The liquid should not be too hot. *Important: If using other types of flour, please adjust the amount of liquid! For example, for fine flour (types 405, 550), use 10% less – because the recipe is based on Viennese semolina. This flour is very swellable and, similar to wholemeal flour, can absorb 10% more water. So, add more warm water if the dough isn’t soft enough. Now mix everything together with a few drops of raspberry vinegar for at least 5 minutes with the dough hook until you have a tough, very soft dough. The dough isn’t runny, but it’s very soft, so you can’t knead it by hand, and that’s okay. Cover the bowl and let it rise well. Then give it another quick stir and tip the dough into a greased loaf pan lined with baking paper and spread it out fairly evenly. The baking pan should only be about half full when filling so that the bread has enough room later. Let the dough rise again in the pan until it has doubled in size, just below the rim of the pan, and then bake in the oven for 45 minutes at 180-200°C. The baking time can vary depending on the oven. After 40 minutes, you can carefully tip the bread out of the pan and do the tap test. I then put it back in the switched off oven for another 10 minutes without the baking pan so that the sides and bottom could firm up a bit. Once cooled, cut into slices and toast them until crispy.