German Kastenweissbrot White Loaf Bread

I translated this recipe from

Measure out the milk and add yeast and sugar.

Set aside for about 10 minutes or until frothy.

Mix together the yeast mixture with salt , eggs and egg yolk , creme fraiche.

Combine the flour and the wet mixture until a dough forms.

Knead on a floured board , adding extra flour if needed to keep from being too sticky , until a smooth ball forms.

Place in a greased bowl , flip over once , and cover with either a damp clean towel or plastic wrap that has first been srayed with nonstick spray.

Let rise until doubled in bulk- approx 1 or 1 1 / 2 hours.

Punch down and knead again on a floured surface.

Grease a 30cm long loaf pan well and sprinkle with dry breadcrumbs.

Set dough into the pan and even out the top.

Cover as before and let rise another hour.

Heat oven to 175 c.

Remove cover and using a sharp knife , make slashes in the dough every 1 cm.

Spritz with a bit of water.

Bake on the second rack of your oven for about 40 minutes.

all-purpose flour, active dry yeast, granulated sugar, salt, eggs, egg yolk, milk, creme fraiche, breadcrumbs