Romandian Masala

Add the flour to a bowl. Add the salt and sugar to one side and the yeast to the other side. Add the soft butter and 3 quarters of the milk. Start stirring gently with your hands and pour the remaining milk until incorporated. Depending on the flour, you might need more milk or less - the dough should be soft. Mix everything well with your hands until the dough comes into a soft ball.

Transfer the dough to a working surface dusted with flour and knead between 5-10 minutes. You can use a stand mixer too. Whn the dough is elastic, smoth and starts forming a skin, you may stop kneading.

Add the olive oil to a clean bowl and grease it well. Add your dough ball to it and cover with cling film. Let the dough rise for at least 1h or until doubled in size.

After 1 or 2 hours, prepare the baking tin by brushing it with the remaining olive oil (I have used a loaf tin). Transfer the dough to a working surface and fold it inwards until all the air is out. Then shape the dough into an oblong by flattening it and folding the sides into the middle. Transfer to the tin and leave to prove for 1 more hour in the tin. Slash/cut the loaf in the middle once (see picture) and cover with cling film.

After 1h, you can bake the loaf in the preheated oven at 210 degrees Celsius. Bake until golden and nicely risen. After it is completely baked, remove from the tin and allow to cool on a rack at least 1 hour. Enjoy!