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1
Combine the milk and the butter in a heat-resistant cup and microwave at 500 W for 30 seconds or until warm to the touch.
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2
Place the flour in a heat-resistant bowl.
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3
Put the yeast on top of the flour.
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4
Add the sugar and salt away from the yeast.
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5
Pour in Step 1, aiming for the yeast.
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6
Leave it just like that for 1 minute.
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7
Knead it and bring it all together for 3 minutes while occasionally knocking the bowl against the counter.
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8
Cover the surfaces of the dough with plastic wrap and then cover the bowl with plastic wrap.
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9
Microwave for 2 minutes at 150 W.
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10
Remove from the microwave and let it rise.
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11
(About 30 minutes.)
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12
To check the rising, see the bubbles on the bottom of the bowl.
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13
Another way to check the rising is if you poke the dough with a floured finger and the hole doesn't fill in.
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14
That means it's ready!
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15
Grease the pan with shortening.
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16
Divide the dough into 4 portions, round them, and place into the pan.
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17
You don't need to let the dough rest here.
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18
Let the dough rise a second time until doubled in size.
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19
I usually use the bread rising function of my oven, 20 minutes at 40C.
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20
Bake it without preheating the oven!
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21
As the oven is heating to 190C, when it reaches 100C, place the dough inside.
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22
Leave in the oven until it has reached 190C.
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23
Once the oven has reached 190C, bake the bread for 15 minutes.
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24
(The amount of time it takes to bake will depend on your oven, so keep an eye on it until the very end.)
