This sweet, soft and fluffy bread is very popular in Northern Germany. It’s often homemade and served on Sundays. You can eat it with butter and jam, but it would be perfect for peanut butter and jelly sandwiches, too. It’s best served on the day it is baked.But you can slice and freeze this bread and reheat it in a toaster. Stuten (Sweet Yeast Bread)
160 ml (2/3 cup) soy milk
40 g (3 tablespoons) refined coconut oil
1 1/2 teaspoons instant yeast
280 g (2 1/3 cups) all purpose flour
50 g (1/4 cup) sugar
1/4 teaspoon salt
Combine soy milk and coconut oil in a small saucepot and warm gently, until the coconut oil has melted. Let cool to room temperature. Stir in yeast. Mix flour, sugar and salt in a large bowl. Add liquid ingredients and use a hand-held mixer with a dough hook or a stand mixer to knead the dough. Knead for about 5-6 minutes. Cover with a damp kitchen towel and let rise in a warm place until the dough has doubled in size. This should take 45-60 minutes. Preheat the oven to 200°C (400°F). Grease a small loaf pan (20 x 10 cm or 8 x 4 inch) and set aside. Olace the dough on a lightly floured surface and shape into a log. Place in the pan brush with oil. Cover with a damp kitchen towel. Let rise for 45-60 minutes, or until doubled in size. Slash with a sharp knife and bake for approximately 20 minutes or until the bottom of the bread sounds hollow when tapped. Let cool completely before slicing.