Ingredients:
480 g wheat flour
125 ml milk, (whole milk)
125 ml water, (hot)
55 g butter, (melted)
2 tbsp sugar
1 1/4 tsp salt
1 pack of dry yeast, or 21g fresh yeast
Preparation:
Put the flour in a bowl and heat the water. This hot water is then poured into the milk so that it becomes warm. Mix the dry yeast in a small bowl with some of the water/milk mixture and let it swell briefly. If you use fresh yeast, mix it with some of the liquid and let it stand briefly.
Then make a well in the middle of the flour and add the yeast liquid. Add some of the sugar and stir it into the flour with your finger. Melt the butter briefly in the microwave. Add this to the flour with the remaining sugar and salt. The remaining water/milk mixture goes in there and everything is kneaded together. Until you have an elastic dough that separates nicely from the edge of the bowl. Depending on the flour you have to add a little warm water, for me it works exactly according to the instructions.
Now place the dough on a lightly floured work surface and knead it for 6 – 8 minutes. Then place it in a lightly floured bowl and cover it. Now let it rise in a warm place for about 60 minutes until it has doubled in volume.
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