White Bread from Altjahn

This fantastic bread has a long shelf life thanks to the addition of a piece of butter the size of a chicken egg. Fresh, roasted as a toast, it is ideal for sweet and salty spreads. Also as a sandwich with e.g. salad, cucumber, mayonnaise, roasted onions and various other toppings, it is an ideal hunger reliever for in between.

Duration: 50 minutes (plus 30 minutes resting time)

Amount: 1 loaf


1 kilogram of wheat flour (type 550)

600 millilitres of milk, lukewarm

1 cube of yeast

1 piece of soft butter the size of a chicken egg

20 grams of salt


1. Weigh 1 kilogram of flour.

2. Warm the milk slightly.

3. Mix the yeast with a little lukewarm milk and some of the flour to form a dough.

4. When the yeast has risen, add the remaining flour, the softened butter and the salt, knead well, shape into a loaf and bake in a bread baking tin in the preheated oven.

5. First place the white bread in the oven at 220°C for 15 minutes.

6. Then reduce the heat to 200°C and bake for another 15-25 minutes until golden brown.

More recipes: