Round Loaf Bread

Bring the butter to room temperature until soft.

Place all ingredients in a bowl. Mix thoroughly with a wooden spatula, then knead by hand until the dough comes together. Transfer to a work surface. Stretch and fold the dough repeatedly until it becomes smooth and can be rolled thinly without tearing. (Approximately 20 minutes)

Shape the dough into a ball and place it in the center of the inner pot. Select “Manual: Ferment,35”, set the heating time to 40 minutes, and press “START/SET”. (First fermentation)

Once the dough has fermented and expanded to 2-2.5 times its original size, press “Cancel”. (Dust your finger with bread flour, press the center of the dough, and if the indentation remains, the first fermentation is complete.)

Lightly press the entire dough to release gas. Shape the dough into a ball, place it back in the center of the inner pan, select “Manual: Ferment,35”, set the heating time to 40 minutes, and press “START/SET”. (Second Fermentation)

Once the dough has risen to about 1.5 to 2 times its original size, press “Cancel”.

Select “Manual: Bake,Medium”, set the heating time to 40 minutes, and press “START/SET”.

When heating finishes, open the lid without pressing “Cancel”. Insert a bamboo skewer; if no dough sticks, flip the dough. Turn the dial to set additional heating time to 10 minutes, then press “START/SET”.

Once baked, remove the bread immediately.