1. Put all the main ingredients into the bread bucket and start the kneading program.
2. After kneading into a smooth dough, add the butter in the auxiliary ingredients and continue to knead the dough.
3. Until the dough reaches the expansion stage, round it up, start the fermentation process, and ferment until the dough is twice as large (forgot to take this step, you can refer to the previous toast recipe).
4. The fermented dough is taken out and exhausted, then divided into three equal parts, put into the toast mold, and the second fermentation process is started.
5. Fermented to 80% full (mine is high and sticky to the lid).
6. Put it in the oven at 145°C for 30 minutes.
7. Finished picture.
Tips:The temperature of this oven is too high, you have to adjust it according to your own oven. The amount of liquid is adjusted according to the water absorption of the flour.
