In a stand mixer bowl, pour in the all purpose flour, instant yeast, salt, milk powder, and sugar. Be sure to not let the salt come into direct contact with the yeast. Mix this roughly.
Depending on the ingredients, the liquid content you add may differ. You don't want to over-hydrate the dough. I recommend adding about 80% of the water and letting it mix in before slowly adding more a little bit at a time until you reach a good consistency. Feel free to adjust.
Once you have achieved the proper hydration, add the butter and let that knead for around 8 minutes or until the dough passes the window pane test.
Next shape the dough into a ball and oil the cat-shaped baking tin. Place the dough in the tin and leave it in a warm area to proof for about 1 hour or until it has doubled in size. With this cat-shaped tin, you'll know the first proof is done when the dough is starting to press out of the cracks and holes in the tin.
Remove the dough from the tin, punch it down and reshape. Place it back in the tin, oiling it again if necessary, and press down lightly to encourage the dough to fill the cat ears. Let this proof again for about 1 hour.
Preheat oven to 350℉ and bake for 30 minutes.
Remove from the oven and let the loaf cool inside the tin just for a little bit, about 3 minutes. Using oven mitts or heat gloves, remove the loaf from the still-hot tin and place the loaf on a cooling rack.
Wait for the loaf to cool down further before slicing into the bread.
Decorate or eat plain and enjoy!
