Soft Milk Bread (Print Version)

# Ingredients:

→ Dough mix

01 - 1 medium egg
02 - 2 oz softened unsalted butter, cut into chunks
03 - 1 cup full-fat milk, at room temperature
04 - ½ teaspoon salt
05 - ½ cup sweetened condensed milk
06 - 1 tablespoon quick yeast
07 - 3.5 cups cake flour (substitute with AP flour explained below)

→ Egg coating

08 - 1 tablespoon whole milk
09 - 1 medium egg

→ Milk glaze

10 - 1 tablespoon softened unsalted butter
11 - 3 tablespoons sweetened condensed milk

# Instructions:

01 - Toss the dry ingredients (flour, salt, yeast) into a mixing bowl with a dough hook attached. Slowly pour the wet ingredients (milk, egg, condensed milk) into the mix while on low speed. Mix just until a dough starts coming together—this should take around 30 seconds or so. If needed, scrape down flour from the bowl's edge using a rubber spatula. Turn the speed up to medium, then add in the softened butter piece by piece, ensuring each piece is mixed in before adding more. Keep mixing until the dough feels stretchy, soft, and pulls away cleanly from the bowl walls.
02 - Move the dough onto a floured surface (just a pinch, about 1 tablespoon). Begin shaping it by pulling the farthest edge toward the center of the dough, gently pressing down using your palm. Turn the dough a quarter turn, then repeat the folding and pressing motions. Continue these movements until you’ve got a smooth round ball in 1–2 minutes. Sprinkle a little flour to stop any sticky spots if necessary.
03 - Place the rounded dough ball, smooth side up, into a big greased bowl. Cover snugly and let it sit for about 1.5 to 2 hours, so it doubles in size. This resting period is typical for most types of enriched breads.
04 - Gently punch down the risen dough to squeeze out extra air, then move it to a floured surface. Press the dough into a square or rectangular shape with your hands or a rolling pin. Make sure it fits the pan you're using. Starting from the side closest to you, tightly roll the dough into a cylinder, folding in the edges as you go. Seal the seam at the end by pinching it shut. Use a serrated or sharp knife to slice the cylinder into evenly thick sections.
05 - Arrange the pieces seam-side down on a greased baking pan. Cover loosely with plastic wrap and allow the pieces to rise again, close to doubling in size. This can take 1 to 1.5 hours.
06 - Set your oven to preheat at 350°F. Once the dough has risen, lightly paint the tops with the egg wash. Bake for 35–40 minutes, making sure to rotate the pan halfway through cooking for even browning. When it’s done baking, brush the hot bread with the condensed milk glaze while it’s fresh out of the oven. Let the bread cool completely at room temperature before serving.

# Notes:

01 - Using all-purpose flour: Replace 1 cup of cake flour by reducing AP flour by 2 tablespoons and adding 2 tablespoons of cornstarch.
02 - This soft milk bread or enriched baking in general can be stored, wrapped tightly in plastic, for up to 3 days in a cool spot.
03 - Got leftovers? This bread works perfectly as a base for bread pudding.

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