This is a soft bread. Part of the flour, water, yeast, milk powder was fermented in the fridge for a day, then mixed with the other ingredients. Milk powder and butter contribute to the soft texture. It’s a big dough. So, I made toast bread and rolls. The latter were put into the freezer to keep the freshness. Just defrost on the day I want to eat. It’s supple and tasty. My colleagues said that it was like bread sold in bakery. Excellent!