Cooking piece

125g milk 25g flour 550

Dough

30g milk 3-4 eggs depending on size 375g flour 550 20g yeast 70g butter 10g salt Stir flour and milk until lump-free. Let the cooked dough cool down.

Put all the ingredients except the salt in the food processor and stir for 3 minutes. Then add salt and let knead for 20 minutes.

Let the dough rest in a greased pan for 30 minutes, stretching and folding it. After that, it may sleep in the refrigerator overnight. A work bowl with a lid 30x20x7 fits me perfectly.

Take the dough out of the fridge and let it rest for 1 hour.

Divide the dough into 4 equal pieces and grind it round on floured work surface.

Flatten the dough pieces a bit with your fingers, punch them in from one side to the middle, then from the other side, and you'll have a sausage for now. Roll a little and put it in a well greased toast pan with separator in the middle. Do the same with the second piece of dough and so on.

Place the dough pieces in the mold, then press them in so that the mold is filled and the bread reaches the corners. Let the dough rise, covered, for about 1-2 hours. The dough should have room to 2 cm to the edge of the mold.

Bake at 160 degrees with steam for 30-40 minutes, letting out steam after 25 minutes.