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.
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.
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