place flour, salt, sugar and milk powder into mixing bowl

activate yeast in a little water

add eggs and yeast plus sufficient water to form an elastic dough, knead lightly and place into proving cabinet. allow to double

remvoe from prover, return to machine and add the softend butter, mix well- the dough will have a spongy effect

scale of: 50g for rolls; 550g for loaves

roll, shape, glaze, mould and prove. Bake 200 celcius (400 F)