Warm the milk slightly, dissolve the yeast in it.
Knead flour, butter, salt and the yeast-milk mixture together until the dough comes away from the bowl.
Let rise in a warm place for about 60 minutes until doubled in volume. Roll the dough into an oblong shape, place it in the baking pan and let it rise again in the pan for 30 minutes.
Bake the bread first at 220 °C for 10 minutes, then reduce the temperature to 190 °C and bake for another 20 minutes.
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