Fluffy Yogurt Whey Mountain-Shaped Bread

1. 1

   Make the dough in the bread machine.

2. 2

   Take it out after making sure it has proofed, divide into 3 equal portions and form into balls.

3. 3

   Cover each piece in plastic wrap or a well-wrung out moistened cloth, and leave to rest for 15 minutes.

4. 4

   Roll the dough out with a rolling pin.

5. 5

   (The dough in the photo is about 20x12cm).

6. 6

   These dimensions are approximate - you don't have to measure it or anything.

7. 7

   Fold both ends on top of one another, and press it together lightly with a rolling pin.

8. 8

   Roll it up from the bottom, and pinch off the ends of the dough tightly.

9. 9

   Make all 3 in the same manner.

10. 10

    Grease the pan and place the dough inside.

11. 11

    Let rise to twice the size.

12. 12

    Start preheating the oven to 220C based on the rising time.

13. 13

    Reduce the oven to 200C and bake for 10 minutes, then bake at 180C for another 15~18 minutes.

14. 14

    If it looks like it's browning too fast, cover the top with 2~3 sheets of aluminum foil stacked together.

15. 15

    When the bread is baked, drop it from a height of about 20~30cm to shock it.

16. 16

    Remove the loaf from the pan and let it cool down a bit.

17. 17

    It is moist, fluffy, and delicious.

* Per serving · 4 servings · Values may vary.

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