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1. Prepare a white bread pan uk 20x10x10, grease it with butter
2. In a bowl, combine flour and yeast, stir, then sugar & salt. Stir again until smooth
3. Enter the eggs, honey, mixer while adding cold water little by little, mixer until smooth
4. Add butter, mix until smooth
5. Round it, put it in a container that has been smeared with butter or oil. Silent 30 minutes (proofing 1)
6. Deflate the dough, flatten the dough with a roller, roll / fold it to fit the size of the pan. Then put it in the tin, let it rest for 45-60 minutes or until it has doubled in size
7. Bake in a preheated oven at 180⁰C on top and bottom for 20 minutes, then lower the heat to 160⁰C for 10 minutes.
8. Cook, Remove from oven, slam the pan twice so that the bread does not go flat, then remove and cool on a cooling rack.
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