Put all of the ingredients into a breadmaker starting from the wet ingredients. You could also use a stand mixer with a dough attachment instead.

Knead the dough using the breadmaker for about 25 minutes. It will take about 15 minutes if you are using a stand mixer.

Let it proof for an hour until it triples in volume.

Then divide the dough into 3 equal portion on a lightly floured surface. Roll each dough into a small disk, then tuck in both sides and roll into a long rectangular shape. Arrange the sides of the dough neatly then roll it up. Make sure to seal the edges and set aside. Repeat this until all 3 portions are done.

Transfer into a greased bread tin and let it proof in a warm environment for about 50 minutes until it reaches 80% of the pan. Cover the lid and let it proof for another 15 minutes while you preheat your oven to 180C. If you like your crust to be darker, you could bake it at 200C.

Bake it in the oven for about 35 minutes or until golden brown.

Once baked, carefully unmould the bread immediately and let it cool over a wire rack with a piece of cloth covering lightly.

Once it is fully cooled, use a bread knife or an electric knife to slice the bread neatly in an orderly manner. Then wrap it up with a plastic wrap to store the bread.