1. Knead all the raw materials except butter, salt and yeast, soak for 30 minutes, add salt and yeast and knead until it becomes thick, then add butter and knead until the completion stage.

2. Put it in a container and ferment at room temperature 1.5 hours until the fingers don't rebound, and the dough is twice as big as before.

3. Roll it into an oval shape, put it into a rattan basket, and ferment at room temperature for about 1 hour until a part of it slowly bounces back when pressed by a finger.

4. Draw a line in the middle with a blade.

5. Bake in the oven preheated to 190 degrees for about 45 minutes. Applying butter to the surface while it is hot after baking can make the skin softer.

The authentic way to eat "Da Lieba" is to put Supo soup on it, or put a little Moho caviar on it, and then put "Lidos" sausage on it, so it will taste exotic.

Or it should be heated in the microwave and eaten with cream, sausage, honey or sugar.