Make the dough in the bread maker. After the 1st rise, press out the gas, and divide into 3 portions with one being larger.
Roll it up nicely, and let it rest for 20 minutes. Shape it after resting.
After making all 3, place the larger piece of dough in the center (don't make a mistake).
Place into a pan coated with grease with the seams facing downwards, and let rise for the second time to the top of the pan.
Preheat the oven to 210°C. Reduce to 200°C, mist water on the tops, and bake for about 35 minutes. Drop the pan with the bread inside.
It's done! I'll share some tips.
Allow the dough to rise properly taking into consideration the time it takes to preheat the oven!
This will turn out to be a strong bell-shaped bread without even using eggs.
While baking, cover with aluminum foil if it looks like it is going to burn. (Do so after 10 minutes if this is the case! It will affect the swelling.)
It is baked nicely, and there should be humps on the bread.
It is crispy when toasted, so I recommend this too.
The crumbs are rich. It turned out to be french bread with a crispy crust.
Story Behind this Recipe
In contrast to the silky milk bread (Recipe ID: 1023576), this is a somewhat lean bread made with all purpose flour. This uses extra strong bread flour. The bell-shaped bread is surprisingly delicious, even without using eggs. Toasting it will make it crunchy and even more delicious.
Make the middle third portion a bit big in Step 2. Please make sure to place the large piece of dough in the center to ferment without mistake. If you do it this way then you will come out with a pretty mountain-shaped bread. Please adjust the baking time and temperature according to your household oven.