In the supermarket you can often get this bread already cut into slices. It is quite soft and therefore perfect for tartine (sandwiches). Heartier and a little firmer, it is made from whole wheat flour. The quantities of ingredients remain the same.
Melt the yeast in the lukewarm milk and let it rest for about 10 minutes until bubbles appear on the surface.
Heap the flour in a large baking bowl and press a bulge in the center. Pour in the sugar, salt and melted butter. Now slowly add the yeast, using a fork to mix in the surrounding flour in circular motions until a dough forms.
Dust a surface thinly with flour and knead the dough with the heels of your hands for 10 minutes until it becomes smooth and elastic. Brush a baking bowl with half the oil, shape the dough into a ball and pour it in. Cover with greased plastic wrap and let rise at room temperature for 1-2 hours until doubled in volume.
Fold the dough. Use the remaining oil to line a 23 cm loaf pan. Pour in the dough and rise repeatedly for 20 min.
Meanwhile, preheat the oven to 200 °C. Bake the bread for 30 min – it is ready when it has risen loosely and is golden brown and sounds hollow when tapped against the bottom. Cool almost completely in the pan, turn out onto a wire rack and cut into slices. It is best to remove the crust.
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