If the egg yolk is cold, warm it to the touch (about 37 ℃). Add the dry yeast to the specified location in the bread maker and add the other materials to the case. Let your bread maker take care of the first rise.
After the first rise separate into 3 pieces, cover with plastic wrap and wet cloth, and let rest for 20 minutes.
Stretch out into a rectangle. Fold the short ends into the center and roll it up from the end. Place in your pan.
Use your oven's bread rising function to rise the dough a second time at 40℃ for 60-70 minutes.
The specifics may change depending on the season and your oven. Basically have it expand to just under the top of the pan. If working under the【doesn't rise well】 ingredients then aim for about 65 minutes.
Bake at 190℃ for 25 minutes and it's done.
Story Behind this Recipe
This is our simple family bread that I've been making for I don't know how long now. It's delicious as-is without anything added. Great for sandwiches, and of course toast. This crust is crispy and the bread is moist. This is a bread that I'm really proud of.
✿ If it isn't expanding during the second rise and doesn't reach the top of the pan, just give up and make round-top bread. ✿ If you over-rise you'll get a coarse grain and it won't be fluffy. Please check the【 】 amounts in the ingredients (note that the amount of butter, dry yeast, and egg yolk don't change).