The Dough

• 1. Find a pot.
  2. Pour the half liter of milk in it.
  3. Add butter.
  4. Let the butter melt while heating the milk to body temperature (37 degrees Celsius (99 degrees Fahrenheit)).
  5. Find a mixing bowl.
  6. Pour the warm mixture in it.
  7. Add yeast and sugar.
  8. Stir.
  9. Let the mixture sit for 5 to 10 minutes.
  10. Add salt and stir.
  11. Add flour to the mixture - 100 grams at a time while stirring vigorously.
  12. Place the bowl in your mixer (or continue by hand).
  13. Run the mixer on medium-high speed for 20 minutes until the dough is well kneaded.
  14. Cover the bowl with a tea towel or plastic wrap.
  15. Let the dough rest for 30 minutes.
  16. Sprinkle flour on the table and place the dough on it.
•  
• 1. Flatten the dough into a large rectangle.
  2. First fold one end towards the middle, then the other. The ends should meet and be lightly pressed together.
  3. Roll the dough into a log, from the top down towards the body.
  4. Optionally, see the entire method here: {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/-5cLOa2eQEo.jpg?itok=kBXi6p0I","video_url":"https://www.youtube.com/watch?v=-5cLOa2eQEo&feature=youtu.be","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]}
  5. Find a bread pan.
  6. Line the pan with baking paper.
  7. Place the log in it, seam side down.
  8. Cover the bread with a cloth or tea towel.
  9. Let the bread rise for 20 minutes.
  10. Find a sharp knife.
  11. Make two diagonal slashes on the surface.
  12. Give the bread a generous sprinkle of flour. This way, we get a crispy crust that isn't burnt.
•  
• 1. Place the dough in the cold oven.
  2. Turn the oven on to 220 degrees Celsius (428 degrees Fahrenheit) conventional top/bottom heat.
  3. Bake the bread for 45 minutes.
  4. Take the bread out and let it cool slightly.