Allow the bread dough in the tin to proof further for another 40 minutes. To speed up proofing, you can add some boiling water in a bowl and place the tin over it and leave them in an enclosed area, such as in the microwave or oven (without power on). When the dough has doubled in size or touching each other, make a slit in the middle of each piece of bread.
Add in a small piece of butter cube in each slit, egg wash the bread and sprinkle generously with sugar on top.
Bake it in the pre-heated oven at 180 degrees for around 20 minutes or until golden brown. Unmould when the bread has cooled slightly. Serve hot and enjoy !
Notes
Salt will inhibits yeast growth. Hence, creating a dent or well in the middle of the flours while adding the yeast is to prevent it from direct interaction with the salt and “killing” the yeast. Place the salt at one corner in the mixing bowl can help to prevent that as well.
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