Breads
Toast Cube Bread
Method
1
Starter - In the milk dissolve the sugar and yeast.
2
Set aside for 10 minutes (until foamy).
3
Dough - Add the flour and salt, knead.
4
At the end add the butter and knead for 8–10 min, until the dough is smooth and elastic (it should stick slightly).
5
First proof - Cover and leave for 60–90 min, until doubled in volume.
6
Shaping - Degas the dough.
7
Divide into 2–3 pieces, roll each out, and roll into a log.
8
Place into a greased baking tin (seam-side down).
9
Second proof - Without a lid: 30–40 min, until the dough is almost to the top.
10
Baking - Put on the lid.
11
Bake at 180°C, top and bottom heat, 25–30 min.
12
If you want a more browned top: remove the lid for the last 5 minutes.
13
Cooling - Remove from the tin right away.
14
Cool on a rack for at least 1 hour.