Bread Making

• In a bowl, stir the milk, condensed milk, egg, sugar, and yeast until combined. Add the flour and salt and mix until a stiff, shaggy dough is formed.
• Add the softened butter and mix until combined. (This is best done by hand.) When mostly incorporated, transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Grease a large bowl with oil. Place the smooth dough inside, cover it with a dry cloth, and let rest for 1 hour in a warm place, or until doubled in size.
• Punch the dough with your fist to deflate it. Then, use a knife or bench scraper to split it in two.
• Place one half on a floured surface and flatten it into a long rectangle with a rolling pin, about ¼-1/2 inch thick.
• Starting from a short end, roll it tightly and seal the seam (pinch the dough with your fingers). Use a sharp knife or bench scraper to cut the log into 7 equal pieces.
• Stack the pieces in one 7x4-inch, lightly greased loaf pan, then repeat with the other half of the dough. Cover the pans with a dry cloth and let rest in a warm place for 45 minutes.
• Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg and milk to make an egg wash. Brush the top of the dough with the egg wash and bake for 20 to 22 minutes.
• To make the glaze, stir the butter and condensed milk until well combined. Let the bread cool in the pan for 5 minutes, then brush it with glaze. Serve warm and enjoy!