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1
Add all the ingredients except for the butter, salt and half of the flour in a bowl, and mix it well with a wooden spatula very well until it has the consistency of taro root.
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2
Do this for about 5 minutes before proceeding.
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3
After kneading the dough for about 5 minutes with a spatula, add the rest of the flour, the salt, and the butter and mix them in.
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4
When the dough is no longer floury, take it out onto a work surface and knead until it comes together into a smooth ball.
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5
Leave to rise (1st rising) for about 30 minutes, covered.
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6
Here it is after the 1st rising.
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7
Looks great!
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8
Deflate the dough and divide into two.
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9
Leave to rest for several minutes, covered so that it doesn't dry out.
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10
Here's how I normally fold it.
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11
Lightly butter a square bread pan, and put in the dough.
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12
Leave for the 2nd rising (about 30 minutes plus).
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13
This is how it looks after the 2nd rising.
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14
Preheat the oven to 180C, and bake for 30 minutes.
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15
Finish by baking for 10 minutes at 200C (cover the top with aluminium foil to prevent it from burning).
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16
It's done!
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17
Rap the sides and bottom of the bread pan with oven mitt covered hands to release excess steam, and take the loaf out of the pan.
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18
Let the bread cool down, then store in a plastic bag.
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19
Another way to form the loaf.
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20
Divide the dough into thirds...
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21
Place them into the pan and let rest for the second rising.
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22
Baked!
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23
Here's what it looks like from the side.
