This loaf was made by my grandmother and will really last you a whole week. I have been making it for 20 years, I recommend it to anyone who wants honest homemade baked goods.
Mug loaf recipe that will keep for up to a week recept
- 1 serving
- 0 minutes
For 1 serving
Ingredients
Preparation procedure
- We proceed as when preparing classic dough. From a little warm water, yeast and sugar we mix a starter – wait until it rises. Then we work everything together – knead thoroughly by hand and let it rise for at least 3 hours (I leave it even longer).
- For this bread the rule applies that the longer the dough rises, the more holes it will have after baking.
- Set the oven to 250 degrees.
- Shape the risen dough into loaves and place on a baking sheet or a dish lined with baking paper, or classically greased with pork lard, or alternatively oil.
- It's important to bake the loaf correctly (i.e. at the right temperature), so at 250 degrees bake for the first 15 minutes, then reduce to 220 degrees and bake for about another 35 minutes – every oven bakes differently, but + – 5 minutes should be enough.
- While still hot, brush the loaf from the oven with water and let it cool. Store like ordinary baked goods, it's excellent! I store the loaf wrapped in a linen cloth.
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