Double Milk Hearth Bread

• 250 grams Strong bread flour
• 185 grams Milk (cooled to body temperature after warming)
• 20 grams Sugar
• 10 grams Skim milk powder
• 3 grams Salt
• 6 drops Vanilla oil
• 25 grams Unsalted margarine (or unsalted butter)
• 1 tsp Dry yeast
• 1 Bread (strong) flour

1. Add the ingredients to the bread maker, put the dry yeast in its proper place, and allow to rise for the first proofing.
2. Add the butter 5 minutes after the kneading begins.
3. Once the first proofing has completed, remove the dough, separate into two pieces, and make into round shapes.
4. Cover with a damp cloth to keep them from drying out and let sit for 20 minutes.
5. Press the gas out and spread out into an oblong shape.
6. Fold in the left/right sides in quarters so that the two sides meet at the center, and then roll up from the side closest to you.
7. Roll up into oblong balls.
8. Be sure that the seams are properly sealed.
9. Let rise a second time for 35 minutes in a location where the temperature is 35C.
10. Start preheating your oven to 200C.
11. Once the second proofing has finished, sprinkle with strong flour according to your preference and score the surface of the dough with 5 slashes.
12. Lower the oven temperature to 180C, bake for 22 minutes and it's complete.

bread flour, milk, sugar, milk powder, salt, vanilla oil, margarine, yeast, bread

Taken from cookpad.com/us/recipes/144711-double-milk-hearth-bread (may not work)