Homemade toast bread kneaded with milk, fine-pored and soft. Ideal for toast, sandwiches, and breakfast, this square loaf is a delicious, additive-free alternative to store-bought bread.
Add sugar and yeast to lukewarm milk and let it sit. Knead the flour, salt, softened butter, and the milk mixture together for at least 10 minutes until you get a smooth, elastic dough.
Cover the dough and let it rest in a warm place until it doubles in size.
Deflate the dough, shape it into a log, and place it into a greased loaf pan. Cover it and let it rise for 40 minutes until it reaches the edge of the pan.
Bake in an oven preheated to 190°C until the top is golden. Remove from the pan, let it cool completely on a wire rack, then slice.
Important: For the bread to stay soft, the dough needs to be kneaded thoroughly to develop the gluten. Contains gluten and dairy. Slice only once it has completely cooled; cutting it hot ruins the texture. You can slice and freeze it in a bag.
A tbsp of oil or butter added to the dough keeps the bread soft and fresh for longer. Gathering the dough together in the center when shaping gives an even loaf.
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