Simple bread

Put 325 ml lukewarm water (about 35 °C) into a large bowl. Crumble in the yeast, add the sugar and stir until the yeast has dissolved.

• 325 ml Water
• ½ cube Yeast
• 1 tsp Sugar

Add the flour and salt and stir with a spoon into a rough, sticky dough.

• 500 g Flour
• 2 tsp Salt

Knead the dough on a floured work surface, or with the dough hooks, for about 8 minutes, until it is smooth and elastic and barely sticks.

Cover the dough in the bowl and let it rise in a warm place for about 60 minutes, until doubled.

Meanwhile, while step 4 runs

Meanwhile, line the loaf pan (30 cm) with baking paper.

Press the dough into a rectangle on a floured surface, roll it up tightly from the short side and place it seam side down in the pan.

Cover the pan and let the dough rise for about 25 minutes, until it nearly reaches the rim.

Preheat the oven to 240 °C top and bottom heat. Place an ovenproof dish on the oven floor. The dough keeps rising meanwhile.

Meanwhile, while step 8 runs

Meanwhile, boil 200 ml water in the kettle. It will turn to steam soon.

• 200 ml Water

Meanwhile, while step 8 runs

Score the top of the dough lengthwise, about 1 cm deep, with a sharp knife.

Slide the pan onto the middle rack, pour the boiling water into the hot dish on the oven floor and close the door right away. Careful, hot steam.

Lower the temperature to 200 °C and bake for about 30 more minutes, until the bread is dark brown and sounds hollow when you tap the bottom.

Take the bread out of the pan and let it cool on a rack for at least 30 minutes. Only then slice it, as the inside is still cooking.

Cut the bread into about 20 slices.