Milk breakfast bread

First, pour the milk into the bread pan.

Then add corn oil and sugar; next add the flour, and finally add the yeast. Put the bread bucket into the bread machine, start the dough-making program, and knead the dough for 30 minutes.

Take out the dough and shape it into a ball, cover it with plastic wrap, and let it ferment once.

Ferment until it has more than doubled in size.

Take out the dough, knead it evenly to release the air, and portion it uniformly.

Knead each small portion of dough evenly into a round shape to make the raw dough piece.

Place the raw dough on a baking tray, cover with plastic wrap, and let it undergo secondary fermentation.

Ferment until it is about twice its original size.

Bake in the oven at 200 degrees, on the middle-lower rack, for 20 minutes.

Take out the baking tray and let it cool before eating.