1. Put all the ingredients together in the bread machine bucket, stir the dough into a film-like dough that can be pulled out, round the dough and place it in a container, cover it with plastic wrap, and leave it to ferment at room temperature
2. When the dough rises to 2.5 times its original size, the basic fermentation is completed
3. Divide the dough into 3 small pieces, round and relax for 15 minutes
4. Roll each small dough into an oval shape, turn it over, roll it into a cylinder from top to bottom, and relax for 15 minutes
5. For the second time, roll the small dough into an oval shape, turn it over, roll it into a cylinder from top to bottom, put it into the toast mold one by one, cover with the lid of the toast mold, and carry out the final fermentation
6. The dough is fermented until the toast mold is 8 minutes full, and the final fermentation is completed
7. Preheat the oven at 170 degrees, and bake at 170 degrees for 45 minutes. After baking, pour out from the mold, let cool and slice again
Tips:1 The amount written is a 450g toast mold
2 The amount of liquid put into the dough should be adjusted according to the absorbency of the flour
3 The actual baking time and temperature should be adjusted according to your own oven
