Put water in the water tank. (Water for both fermentation and baking)
 

Put sifted strong flour, sugar, and salt in a large bowl.
Add dry yeast and mix.
Add milk then lightly stir, add softened butter and mix. 
 

Clump the dough together and slap one down firmly to counter covered with strong flour for about 10 minutes.

Knead until the dough evenly becomes as soft as an earlobe.

<Important Point>
If the dough is not kneaded enough, the gluten (protein found in flour) film which envelopes the air will be insufficient, air will pass through and it will not properly rise.
 

Spread out the dough, to where you can just see your fingers through one.
 

Put the dough in a round bowl which has had a thin layer of butter applied and cover with a dry towel.
Put it on the Baking tray.
 

Insert the tray from step 5 in the lower position.
Select [19] STEAM PROOF then press ENTER. 

Choose 40°C and press ENTER, select 40 - 50 minutes and press START.

<Important Point>
The dough will expand to 2–2.5 times its size after the first fermentation.

If a hole remains after putting flour on your finger and pressing the center, It is properly fermented.

If the hole closes up, It is not fermented enough.

While keeping an eye on its condition, add around 10 more minutes for the fermentation. 
 

Release gas by softly pressing the dough.

Holding the edges, fold from all four sides of the dough. (Gas released).

Cut into 2 pieces with a scraper or kitchen knife, wrap and let rest for about 20 minutes. (Bench time)
 

Flatten each piece of dough with a rolling pin and fold in thirds. Make these into rectangles and roll from the edges.

Spread on butter (not from ingredients), and put rolled end face down on a bread pan with a baking paper.

Put the bread pan on the Baking tray.
*If using baking paper, be absolutely sure that it does not touch the insides of the oven.
 

Put tray from step 9 in the lower position.

Select [19] STEAM PROOF then press ENTER. 

Choose 40°C and press ENTER, select 40 - 50 minutes and press START.

Preheat the oven (Do not put the cooking accessories or food inside).

Select MANUAL COOK, choose WATER OVEN 2 and press ENTER.

Choose 1 TRAY, PREHEAT then press ENTER.

Choose 180°C then press START.

When preheating is complete, spread Egg wash on the surface of the bread dough and lay horizontally in the center of the Baking tray.

Set the knob for about 30 minutes and press START . 
After 5 minutes, perform the following steps.

Select MANUAL COOK, choose WATER OVEN 0 and press ENTER.

After baking, remove bread from the pan and remove the baking paper.