Directions
- In a bowl, mix together milk, condensed milk, egg, sugar, and yeast until well combined.
- 2. In a separate bowl, mix flour and salt.
3. Add flour mixture to the liquid mixture to create a dough.
4. Add softened butter and continue mixing until fully absorbed.
5. Transfer dough to a lightly floured counter. Knead until smooth and elastic. The dough is ready when it stretches without tearing. Shape into a ball and place in a lightly oiled bowl.
6. Shape into a ball and place in a lightly oiled bowl. Cover and let rise for 1 hour or until doubled in size.
7. Punch down the dough and transfer to a floured counter. Divide into two equal parts. Roll each piece into a long rectangle using a rolling pin.
8. Roll tightly into a log and pinch the seams to seal. Cut each log into 5-7 pieces.
9. Arrange in a 7×4‑inch loaf pan, greased and lined with parchment. Cover and proof for 45 minutes in a warm, draft‑free place.
10. Preheat oven to 180°C (350°F). When proofed, brush with egg wash (1 beaten egg + 2 tbsp milk).
11. Bake for 20–22 minutes, or until lightly golden.
12. Finish with Glaze
- Let loaf cool slightly.
- Mix softened butter and condensed milk for the glaze.
- Brush the glaze generously over the warm bread.
Serve and enjoy!
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