How to make
Warm the milk slightly and put two spoons of flour, sugar and yeast into it. Mix into a thin mixture and let it activate for a few minutes.
Sift the flour into a bowl and make a well in the middle. Pour the slightly warmed water inside. Fry the butter over low to medium heat until it turns a light golden brown and set aside to cool and not boil.
Put the activated yeast and butter in the well and knead the dough, adding flour a little at a time, until you get a soft and light sticky dough.
Transfer to a floured surface and start kneading with quick, skillful movements, and even if it sticks a little, it is not recommended to add more flour. Use a dough spatula if it's easier for you. After 10 minutes of kneading, you will feel that it becomes more elastic and very pleasant. At the end of the kneading, add the salt.
Place it back into the bowl and let it rise for one hour in a warm place.
Roll out the dough, which has already doubled in volume, into a crust, spread it with butter and roll it into a tight roll.
Join the ends of the roll in the shape of a wreath, and with kitchen shears make slits from the top, reaching almost to the base, and slice the entire surface of the wreath. The slits should be more or less one centimeter across. Loosen each piece slightly so that there is a gap. You can do this directly in the baking pan you will be baking in, so that it does not deform during the transfer (line the baking pan with baking paper or grease it. It is best if it has a diameter of 27 cm.).
Leave it to rise once more until it rises and doubles in volume. The hole in the middle will fill up and the bread will acquire a beautiful shape.
Heat the oven to 410°F (210°C) and place a container of water in it. When it reaches this temperature, insert the bread and reduce to 350°F (175°C). This way, steam will have formed, which will guarantee a crispy and tasty crust.
Bake for 30 minutes or until nicely golden brown.
Remove the finished bread from the oven and let it cool before serving.
Enjoy your meal!
