Butter toast bread

Heat 200 ml of milk to a maximum of 40 °C, add sugar, yeast and 100 g of flour, mix and let rise for a while. This is how we start the yeast. Put the rest of the flour, egg, yolk, salt, the rest of the milk and sourdough in a bowl and knead with a hook. Finally, add the melted butter for the dough (50 g) and knead together with the hook again until it has a non-sticky, soft consistency. Cover the dough in the bowl with a towel and let it rise in a warm place for 40-50 minutes.

Roll out the risen dough on a floured rolling pin into a square 35 cm wide. Brush off the excess flour and brush the surface with lukewarm water.

Grease the baking tin with slightly softened butter (the remaining 100 g) in a thick layer over the entire surface. Roll the dough into a roll, tuck the ends under and place in the prepared pan. Let rise in the pan for about 10-15 minutes.

Bake in a preheated oven at 165 °C for about 65 minutes. After baking, carefully knock the bread out of the pan while it is still hot onto a wire rack or a tea towel.