Serving: one loaf
Raw dough weight: 592g
Pan size: 1.5L, 21x13x10 cm
Baking temperature: Preheat oven to 190℃, bake at lower rack at 180℃ for 15 minutes, reduce to 170℃ for about 20 minutes.
For a more detailed steps in preparing the dough and shaping method, you may browse another of my simlar recipe at Honey & egg Bread.
|window pane stage|
Fold in the two wings towards the middle.
Roll flat slightly, and roll up, pinch to seal the end.