1) Mix the flour, salt and sugar evenly, then add milk powder and dry yeast to mix evenly, then add water,
2) Then put in the butter softened at room temperature, and continue to stir until you can open a large, thinner transparent film, so that the dough is kneaded.
3） Put the dough on the board, put it in a warm and humid place (about 28 ℃, humidity 80%), and let the foundation wake up for about 45 minutes.
4) After the foundation wakes up, the dough becomes twice as large as before, and then the dough is divided into 50g pieces, each of which is sprinkled with 1g of Italian spices,
5) Mix the Italian spices and dough gently for a few times, roll and cover with plastic wrap to relax for 15 minutes.
6) After the dough is relaxed, the dough is rubbed into a water drop shape, and a thin layer of olive oil is coated on the surface of the chopping board and the dough, and the end is pressed under the dough,
7) Place in a non stick baking pan and let it stand for about 30-40 minutes in a warm and moist place.
8) After waking up, sift a layer of flour on the surface of the bread, preheat the oven at 220 degrees, and spray water in the oven with a watering can at will,
9) Then put the bread in, close the door immediately and bake for about 10 minutes, until the beautiful pale gold appears on the surface.