First dissolve the yeast in the lukewarm water-milk mixture with 1 teaspoon of sugar.

In the meantime, mix the flour and salt in a mixing bowl. Using the dough hook, slowly knead the yeast milk into the flour, then add the butter. Then knead on a higher level for about 6-8 minutes until the dough separates from the edge.

Shape the smooth dough into a ball, oil a little all around and cover and let rise in a warm place for about 1 hour until it has visibly doubled.

Fold the dough briefly again and shape it into a roll. Divide this into 4 pieces. Shape each piece into a ball and place them next to each other in a greased mold. I used a baking dish.

Cover the pan and let rise again for 30 minutes. Preheat the oven to 180 ° C O / U heat.

Then brush the well-risen bread with water and bake in the preheated oven for about 30 minutes until golden.

Remove from the tin after baking and let cool down on a wire rack.

I have to say this is a great bread, nice and soft and fluffy. We ate it quickly. Got my quince jelly just right.