Ingredients
- 30 secon beat on speed
- 2 eggs
- 1 butter softened
- 500 gr bowl
- 375 gr all purpose flour
- 150 gr butter softened
- 130 gr flour
- 120 ml lukewarm milk scalded
- 120 ml warm water
- 110 gr swiss
- 90 gr butter
- 3 gr salt
- 1 gr pepper
- 1 package dry yeast (active)
Stir down batter by beating 25 strokes. Spread evenly in a 2 litre casserole. Cover and let rise until double, 45 minutes. Heat oven to 190ºC . Place loaf on low rack so that top of casserole is in center of oven. casserole should not touch sides of oven. Bake until loaf is brown and sounds hollow when tapped, 40-45 minutes. Loosen side of bread from casserole. Brush top with softened butter; cool on wire rack. Makes 1 loaf.
