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Dump everything except salt and butter in the bowl, pulse 10 seconds to mix, then process for 50 seconds

Add salt and butter/shortening, process 50 more seconds

Till it forms a smooth and elastic dough

Knead lightly on a board for maybe 5 seconds to smooth out the rough edges and form a round ball, then leave in an oiled bowl, cover with wrap. My dough was 12cm at this stage

After 55 min, the dough increased to 20cm and that's enough for me. Over rising can lead to an alcohol taste in the bread

Turn the dough out, punch out lightly, and roll into a log

Divide dough into halves

Shape each into a ball

Let dough rest (cover with wrap or canvas) for 10 min. They started with a diameter of 10cm

After 10 min, it grew to 13cm in diameter

Then flatten each ball with the heel of your hand

To about 21cm

Fold into thirds

Roll into thirds

Put the dough into the oiled bread tin

Till they double in size, about 35 min

Mine didn't get big enough to fill the tin...sigh. Anyway, spray water and put lid on just before baking in a preheated 190C oven for 25 min

Mine came out like this

The threads

Pretty decent bread, if I may say so myself

I usually eat it with peanut butter

Very soft

And fluffy