This a a type of yeast bread when its finished.
You want to measure all of your ingredients like flour, which provides structure, yeast, to make the dough rise, liquid, to activate the yeast, salt, to regulate the yeast, sugar, to feed the yeast, fat, to improve tenderness, and eggs, to improve color and flavor.
Mix ingredients together make the dough.
Knead the dough to form gluten, which increases the elasticity on the bread and strengthens the dough.
Let the dough proof, a stage where the dough rises, and cause fermentation, which causes alcohol and carbon dioxide to form.
Shape the dough into the form you need it to be.
Let dough rest a second time to let it rise again.
Cook the dough to specified temperature, which can sometimes lead to an oven spring or a rise in dough while cooking.