Super Soft Braided Bread

Prepare the ingredients.

Mix all ingredients except the butter into a dough, then add the butter and knead until it develops a smooth, elastic film. Let it ferment at 32 degrees until it doubles in size. Divide evenly into 6 portions, sprinkle dry flour on the work surface, and knead forcefully into two 40 cm long strips per group, crossing them with each other in a triangular shape.

Repeat, press the dough below onto the one above, crossing them in pairs.

Finally, pinch it closed at the bottom, and let it continue to ferment for 40 minutes.

Brush the surface with oil, bake in the oven at 180°C with both top and bottom heat on the lower rack for 35-40 minutes until done.