knead for 10-12 minutes at speed 2)
Take a large bowl and grease it (B-Bam). Put the dough in the bowl and turn it into the oil well. Cover the bowl with plastic wrap (greased waxed paper). Put it in a warm place (I put it in the oven, light it with a bowl of very hot water for moisture). Leave it for an hour or until the dough doubles in size.
When the dough is ready, put the dough on a surface sprinkled with flour. Divide the dough into two pieces, cover with a cloth and leave for 10 minutes.
Roll out the dough to form one large loaf or two small loaves. (Buttocks bread formed).
Grease 1 12 x 5 (30 x 13 cm) loaf pan or 2 small 9 x 5 (23 x 13 cm) loaf pans and place the bread in the tin. Place in the oven to rise (same as the first preparation method) for 30 minutes or until the dough is 2.5 cm above the surface of the tray.
Bake at 350°F (180°C) for 30-40 minutes for the two smaller pieces. (I baked in a large baking pan for 40-45 minutes).
