White bread

Mix the yeast with lukewarm milk or water and let rest for about 10 minutes.

Sift the flour in a bowl with the salt. Add the yeast mixture and knead well (add for a longer fresh bread also the soft butter or oil).

Knead till the dough is smooth and no longer sticks. Put the dough in a bowl, cover with a wet cloth and let rise on a warm place for 50-60 minutes till doubled.

Grease the baking pan and knead the dough firm for a minute. Push the dough flat to a rectangle just as long as the bread baking pan and roll it. Put the dough with the seam down in the pan. Let the dough rise (covered) for 30 minutes.

Preheat the oven to 225°C/440°F (fan oven 200°C/395°F) and bake the whitebread in 25-30 minutes well done and brown. Wet the crust of the bread a little while in the oven to get a shiny crust.