1. Prepare ingredients
   Mix KOMEKO TOASTGENUSS, sugar, and salt in a bowl. Dissolve the fresh yeast in lukewarm water and add it to the dry ingredients.
2. Knead the dough
   Using a hand mixer or a dough mixer, knead the dough for about 3 minutes, first at low speed and then at high speed. Add oil and continue kneading at high speed for about 5 minutes.
3. Pour the dough into the mold
   Using a spatula, place the dough into a loaf pan (11×25×7.5 cm) lined with baking paper or oiled and smooth it with a little oil (Download PDF Photo 1).
4. Let the dough rise
   Let it rise in the oven at 35°C (top heat or fan-assisted) on the lowest rack for 25 minutes. Place a heat-resistant bowl containing approximately 0.75 liters of boiling water next to it (download PDF photo 2).
   → The dough should have doubled or tripled in volume.
5. Preheat oven
   Preheat oven to 210 °C (top/bottom heat). Leave the bowl of water in the oven (download PDF photo 3).
6. Baking bread
   As soon as the oven has reached 210 °C, remove the bowl of water (careful, it's hot!) and place the loaf pan on the middle rack (download PDF photo 4).
   → Bake for 40–45 minutes, covering with aluminum foil after about 10 minutes to prevent excessive browning.
7. Cool and store
   After baking, let it cool and wrap it in cling film to retain moisture and keep the crust soft.
   → Store at room temperature, refrigerate after 2 days.

Tip: If using dry yeast instead of fresh yeast, use 1 packet of dry yeast (7 g). The only adjustments to the recipe are the rising time and temperature: Let the dough rise for 40 minutes in the oven at 45°C (top heat or fan).
In general, we recommend using fresh yeast for the toast bread recipe, as this will give you the best baking results.