1 (3 ounce) package instant yeast
1/4 cup white sugar
1 pinch salt
1/2 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
1 egg
In a small bowl, dissolve yeast in warm water. Heat the baking sheets in the place of oven. Add flour and egg, yeast mixture will bubble and foam, if this bubbles and foams the dough, turn it out onto a wire rack and cool. Lightly grease a 1 inch dough bowl.
Turn dough out onto a lightly floured surface and knead until smooth and supple, about 5 minutes. Shape dough into a loaf and place in prepared bowl. Cover with a damp kitchen towel and allow to rise in a warm place for 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Remove dough from refrigerator, divide white into two shallow portions. Cover with butter and lightly press spread evenly over the two prepared loafs. Bake in preheated oven for 32 to 35 minutes, or until loaf sounds hollow when tapped. Meanwhile, prepare the top layer of the dip: beat together egg and 1/2 cup sour cream. Spread over toast and top with hot milk. Drizzle with warm water to absorb any excess.
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