5 from 4 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 45 kcal


  • 800 g Wheat flour type 550
  • 3 Teaspoon (level) Salt
  • 0,25 liter Milk
  • 0,25 liter Water
  • 42 g Yeast, fresh
  • 100 g Organic butter
  • Butter for the mold
  • Loaf pan 30 cm long


  • Sift the flour into a bowl, mix with salt and make a well in the middle. Heat the milk with the water in a lukewarm saucepan, then dissolve the yeast in it, stir. Pour this into the hollow. The butter should be soft, put it in pieces on the edge of the flour. Knead everything with the dough hook of a mixer. Cover the bowl with a cloth and let rise in a warm place for about 30 minutes until the batter has doubled.
  • Grease the loaf pan. Knead the dough well on a floured surface and place in the mold. Cover with the cloth and let rise for another 45-60 minutes until the dough has risen. Preheat the oven to 200 degrees top and bottom heat. I dusted the bread a little with flour and made a recess in the middle with a wooden handle.
  • Now bake the bread for 50 minutes. If you want a nice crust all around, take the bread out of the pan immediately after baking and let it bake again for 5 minutes on the oven rack.


Serving: 100gCalories: 45kcalCarbohydrates: 4.5gProtein: 3.2gFat: 1.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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