Sift flour into a large enough bowl. Sprinkle with salt and make a well in the center.
Pour lukewarm water into a small baking bowl, crumble in the yeast and stir with the sugar to form a damp.
Cover and let rise in a warm place for 10 minutes.
Pour the dampfl into the flour bowl and spread the butter or light butter evenly on top in small flakes. Mix with a wooden spoon until the dough is smooth.
Then knead the dough on a wooden board dusted with flour for about
Knead for about 10 minutes until it is elastic and no longer sticky. Shape the dough into a ball.
Place the dough in a baking bowl dusted with flour, cover the baking bowl with a wet kitchen towel and let the dough rise in a warm place for about 1 hour until it has doubled in volume.
Knead the dough again for a few minutes on a floured wooden board, shape it into a rectangular loaf and place it in a greased loaf or loaf pan. Cover it with a wet kitchen towel and let the dough rise again for about 1 hour.
Preheat the oven to 225 °C. Bake the bread for about 40 minutes until it is cooked and has a nice brown crust.
After baking, brush the bread with a little water or melted butter. Cool on a wire rack.