Ingredients
- white wheat flour460 g
- warm water240 ml
- milk60 ml
- sugar25 g
- butter at room temperature60 g
- salt1.5 tsp
- dry yeast7 g
- You will need a 22 cm bread baking tin.
Dough
In a bowl mix together the 240 ml of warm water, 60 ml of milk, 25 g of sugar and 7 g of dry yeast.
Place the bowl in a warm part of the kitchen and let it sit for 10 minutes for the yeast starter to rise.
Mix the 1.5 tsp of salt and 460 g of flour into a large bowl and make a hollow in the centre.
Pour in the yeast starter and mix.
We recommend using a blending machine for kneading, since it will do the job more quickly and with less effort. It’s harder to handle this dough manually because it’s stickier.
Knead the dough for 5 minutes, then knead into it little pieces of softened butter.
Knead the dough for another 5 minutes.
Cover the bowl with a shower cap or damp kitchen towel and put it in a warm spot, so the dough doubles in volume while rising – for about 1 hour.
Shaping and baking
Shake out the dough onto a surface dusted with flour.
Using your fingers, press the dough into a rectangle as long as the bread mould and 2 cm thick.
Shape it into a cylindrical roll and place it in the bread baking tin.
Cover the tin and wait 30 minutes for the dough to rise.
In the meantime, heat the oven to 180°C.
Boil water in a pan.
Place the dough tin and oven-safe bowl of boiling water in the oven at the same time.
Bake this way for 10 minutes, then remove the water and bake it for another 15-20 minutes.
In this way the toasting bread is baked for a total of 25-30 minutes.
After baking, take the toasting bread out of the baking tin and let it cool on a rack.
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