Artisan bread

Overview

Instead of using a bread machine, the kneading process was all done by hand. An extra egg was added to make the bread soft and delicious.

Add all the ingredients except butter to the flour and knead the dough with your hands for about 15 minutes until the dough is soft.
The first time you use butter, cut it into small pieces and freeze the rest in the refrigerator for later use.
Add the butter to the dough and knead the dough with your hands. It will take about 15 minutes. It will take about 15 minutes to form a film. After it has been soft for a certain period of time, cut the dough into small pieces and slowly pull it apart to see how the film comes out.
After the dough comes out of the film, put the dough into the container to enter the fermentation stage.
After 1.5 hours, the dough will have fermented to 2 to 3 times in size and can be processed into bread dough.
Put the finished bread embryo into the oven for secondary fermentation.
After 45 minutes, the bread embryo will ferment and increase in volume, then it will be coated with egg liquid, sprinkled with sesame seeds, and baked.
Before baking the bread, preheat the oven for 10 minutes to a temperature of 160 degrees and bake the bread for about 20 minutes.
This time I added 2 eggs to make the bread extra soft.