Description
Außen goldbraun und knusprig, innen luftig-weich und zart. Das Zauberbrot duftet herrlich nach Hefe und frisch gebackenem Teig, schmeckt mild, leicht süßlich und zergeht förmlich auf der Zunge.
Ingredients
Scale
- 550 g Mehl
- 1 Prise Salz
- 300 ml Milch
- 50 g Fett
- ½ Würfel Hefe, frische oder 1 Pck. Trockenhefe
- 1 EL Zucker
Instructions
- Begin by measuring out all of the ingredients: 550 grams of flour, a pinch of salt, 300 milliliters of milk, 50 grams of fat (such as butter or margarine), half a cube of fresh yeast (or one packet of dry yeast), and one tablespoon of sugar. Place all of these ingredients together in a large mixing bowl.
- Using your hands or a stand mixer fitted with a dough hook, knead the ingredients thoroughly until a smooth and elastic yeast dough forms. This should take about 5–8 minutes. Ensure there are no lumps and all ingredients are well combined.
- Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free location. Allow the dough to rise for about 20 minutes, or until it has visibly increased in volume.
- After the first rise, uncover the dough and briefly knead it again on a lightly floured surface. Shape the dough into a loaf by gently folding and tucking the edges under to create a smooth surface.
- Grease a loaf pan (Kastenform) generously with butter or oil to prevent sticking. Place the shaped dough into the prepared pan, ensuring it is evenly distributed.
- Cover the loaf again and let it rise for another 10 minutes in a warm place. This second rise will give the bread a lighter texture.
- Meanwhile, preheat your oven to 210°C (410°F) so it is ready once the dough has finished its second rise.
- Once the second rise is complete, place the loaf pan in the preheated oven. Bake the bread for 40 to 45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. If unsure, you can insert a skewer into the center of the loaf; it should come out clean when the bread is fully baked.
- Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then, carefully turn the loaf out onto a wire rack to cool completely before slicing and serving.
Notes
You can use either fresh yeast or dry yeast for this recipe; both work well. If desired, you can add seeds, herbs, or spices to the dough for extra flavor. Make sure to let the bread cool completely before slicing to ensure it maintains its structure. This bread is perfect for sandwiches or as an accompaniment to soups and salads. For a richer flavor, use butter as the fat component.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
