1000 times better than the toast from the supermarket
Once you’ve tried this recipe, you’ll only be able to smile tiredly about the toast from the supermarket. The recipe is super easy. All you need is flour, water, butter, honey and some fresh yeast.
The recipe is designed to bring a crispy, warm toast to the table within 24 hours. It’s best to bake two toast breads at once, because you’ll probably be enthusiastic about the first one very quickly.
Toast bread from the supermarket is actually only roasted enjoyable. It’s different with this self-baked toast: It also tastes untoasted because it’s light and airy and has a light buttery taste. And it satiates!
Recipe for homemade toast bread – uncomplicated and super tasty
- 1 bowl with approx. 25 cm diameter and 8-10 cm depth
- 1 metal box form
- aluminium foil
- 21.16 oz wheat flour
- 380 ml lukewarm water
- 2 tsp. salt
- 1.41 oz soft butter
- 1 tsp. honey
- 0.04 oz fresh yeast That's a cherry pit-sized piece of fresh yeast.
- Dough production (approx. 10 minutes)At the beginning, you add the flour to the bowl. Then dissolve both the yeast and the salt in the lukewarm water by stirring the water vigorously with a spoon. Now pour the warm water-salt-mixture into the bowl with the flour.Mix all ingredients to a mixture and knead either by hand or with a kneading machine for at least 4 and at most 15 minutes. The long kneading process will give your bread a soft and fluffy crumb.
- dough rest – (18-22 hours)So that you can consume the bread one day later, the dough must rest in the bowl at room temperature for about 18-22 hours. Cover the bowl with a damp cloth to prevent the surface from drying out. The dough will increase relatively quickly during the resting period.
- Stretching and folding the dough (optional)If you have time, you can "stretch and fold" the dough in the meantime. The first time after 4-6 hours, the second time after 12 hours. This step is not necessary, but it will help to build up the structure of the wheat and thus the structure of your bread.
- Cutting off dough piecesDivide the dough into 3-4 equal dough pieces. This is best done with a dough card. Form each piece of dough into a ball by hand, this is best done on a lightly floured work surface. Leave the dough balls to rest for 1 hour.
- Grease box form and aluminium foilTo ensure that the toast can be easily removed from the box mould after baking and that the crust has a nice buttery taste, grease the box form well with soft butter. You'll also need a piece of aluminium foil large enough to fix it over the box as a lid. The inside of the aluminium foil must also be greased, because the loaf of bread will go upwards during baking and should not stick to the aluminium foil.
- Place the dough pieces one behind the other in the box form and cover with aluminium foilPlace the round dough pieces one after the other in the greased box form. You can push and squeeze a little, but don't squeeze out the gas in the dough pieces. Then place the aluminium foil with the greased side inside as a lid over the box form. The aluminium foil protects the bread from too much heat during the first baking phase.
- Baking process (approx. 1 hour and 15 minutes)Put the box form on the middle rail into the cold oven, set the temperature to about 140 °F and close the oven door. After 25-30 minutes increase the oven temperature to 390 °F and bake the toast for 30 minutes. Then remove the aluminium foil and leave the bread in the oven for another 15 minutes at 390 °F. The bread might quickly darken, so you should observe the toast carefully and if necessary stop baking prematurely. The toast should have a dark brown colour.
- Cooling down When you take the loaf of bread out of the oven, you must immediately remove it from the box form and let it cool on a cooling rack.
- Tips for consumptionIn my opinion the toast is so delicious that it is also lukewarm and not toasted a pleasure. Toasting the individual slices of bread brings out the butter taste very well.