Buttered Toast

For the butter toast, mix all dry ingredients. Dissolve the yeast in lukewarm water, add to the dry mixture and knead well for about 10 minutes. Let dough rest for about 20 minutes.

Work the dough into a round shape and let it rest for another 25 minutes.

Now flatten the dough ball a bit and fold the top and bottom parts towards the center. Then shape into a roll. Place in a buttered and floured loaf pan (or a perforated bread pan) with the end facing down. Moisten with water and let rise for about 1/2 hour.

Preheat oven together with a heat-resistant container to 200 °C top-bottom heat. Before baking, poke a few fine holes in the dough with a skewer to prevent the surface from cracking. Pour plenty of water into the container. Bake bread for about 40 minutes (if using a regular loaf pan, turn out of pan 10 minutes before the end and then finish baking to allow a crust to form).

Immediately turn buttered toast out of loaf pan again. Let cool well.

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