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1
Put the flour in a bowl and put all the ingredients except the lukewarm water in.
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2
Make sure to put the sugar and yeast next to one another.
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3
(This accelerates the work of the yeast.)
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4
Pour the lukewarm water towards the yeast.
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5
Mix quickly and gather the dough together.
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6
When the dough becomes a clump, transfer it to a working board.
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7
Repeat a process of pounding and pulling the dough.
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8
When the surface of the dough becomes smooth, and the dough feels elastic when you press it with your finger, divide the dough into two.
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9
Shape each round as if you were wrapping up the dough.
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10
Put each piece of dough in a separate bowl.
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11
Put hot water (about 40C) in two larger bowls.
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12
Float the bowls with the dough in the water in the larger bowls.Cover the bowls with shower caps and let sit for the 1st proofing.
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13
Keep changing the hot water during the 1st proofing.
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14
Let the dough sit until it doubles in size (about one hour).
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15
Put flour on your finger and check the dough.
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16
Press the dough with your finger and if the dough maintains the shape of your finger, the 1st proofing is done.
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17
Take the balls of dough out, and punch them down.
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18
After punching them down and reshaping the dough into round balls,place the smooth surface facing up on a moistened and tightly wrung out canvas cloth.
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19
Cover the dough with the canvas cloth or a tightly wrung out kitchen towel and let it sit for about 15 minutes.
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20
Roll out each ball of dough into a long rectangle.
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21
Roll the dough into a rod shape and press it with a rolling pin or your hands to make it flat.
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22
Roll up the dough and shape it like a car wheel.
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23
Close the seam well and put it on the bottom.
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24
Place the dough into the bread pan with the sides that look like a wheel facing the sides of the pan.
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25
Gather the dough to one side of the bread pan when placing the dough in the pan.
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26
Stick both pieces of dough together.Preheat the oven to 170C.
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27
2nd proofing : Cover the pan with a plastic bag or a shower cap.
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28
Put a cup of hot water under the cover together with the dough and seal it.
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29
The 2nd proofing is done when the dough has risen up to the edge of the bread pan.
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30
Spray water on the surface of the dough.
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31
Bake for 30 minutes.
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32
If the top of the bread starts to burn,cover it with a sheet aluminum foil.
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33
Take out the bread from the bread pan, and it is ready !
