👨‍🍳 Instructions

1. 1

   Activate yeast: In a small bowl, combine lukewarm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.

   ⏱️ 10 minutes
2. 2

   In a large bowl, whisk together flour and salt. Make a well in the center.

   💡 Tip: Ensure salt and yeast don't directly touch initially
3. 3

   Pour the activated yeast mixture and 1 beaten egg into the well. Gradually mix in the flour to form a shaggy dough.

   💡 Tip: Start incorporating flour from the sides of the well
4. 4

   Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Gradually incorporate the softened butter during kneading.

   ⏱️ 10 minutes

   💡 Tip: Add butter a little at a time to allow it to be fully absorbed
5. 5

   Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

   ⏱️ 1 hour
6. 6

   Punch down the dough. Knead in caraway seeds and optional cracklings or cheese. Shape into a round loaf and place on a baking sheet lined with parchment paper.

   💡 Tip: Gently incorporate additions to avoid deflating the dough too much
7. 7

   Cover the loaf and let it rise for another 30 minutes.

   ⏱️ 30 minutes
8. 8

   Preheat oven to 190°C (375°F). Brush the top of the loaf with the remaining beaten egg (egg wash).

   💡 Tip: Egg wash gives a golden, shiny crust
9. 9

   Bake for 35-40 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.

   ⏱️ 40 minutes
10. 10

    Let cool on a wire rack before slicing.

    💡 Tip: Allowing it to cool completely ensures the crumb sets properly