White Bread

For the white bread, place flour in a large enough bowl. Make an indentation in the center. Crumble yeast into it. Sprinkle sugar on top. Mix with a little milk and flour to form a dampfl. Dust with flour and let the dampfl rise for 20 minutes. It should double in size.

Stir the remaining liquid into the dampfl, then the salt. Gradually add in the flour to make a smooth dough. It should come away from the side of the bowl and be completely dry.

Form into a lump and let rise, covered, for 45 minutes. Then form into an oval, oblong loaf.

Dust a kitchen towel with flour. Wrap the bread in it and let it rise again for 30 minutes. Remove the tea towel and carefully place the bread on the baking sheet.

Score surface diagonally a few times with a sharp kitchen knife.

Heat the butter in a frying pan. Allow to cool slightly and brush the bread with it. Put the bread in the preheated oven on the middle shelf and bake at 220 °C for 55 minutes.

After 5 minutes of baking, open the oven door for 5 minutes to let the steam escape. For the last 10 minutes, set the oven to top heat only or move the bread to the top rack.

At the end of the baking time, turn off the oven and bake the white bread in the closed oven for another 10 minutes.

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