Well, I am happy I brought all these memories back. For me it was un toasted bread, michetta, which has no crumb inside, don't think of it as a kaiser roll, with cold sweet butter and granulated sugar.
Anna, I think the little loaf pans are great for bread, for brioche or small pound cakes! This recipe was very easy, a "milk" bread, pain au lait, if you want. 500 g flour, 274 g milk (but I used a tad more), 25 g fresh compressed yeast (1/3 if granulated but for me way too much), 6 g salt (I'd go to 10 g), 6 g honey, 50 g sugar. Double in bulk, then divide it into shapes for a second rise. I did what suggested and added a bowl of hot water in the oven for the second proof but then if you need to preheat your oven consider that too.
