Ingredients

Bread flour (3 cups): High protein content creates structure. All-purpose flour works, but the bread will be denser.
Sweetened condensed milk (½ cup): Adds moisture and sweetness. Don’t substitute with evaporated milk it lacks sugar.
Instant yeast (2 tsp): Ensures a quick rise. Check the expiration date for effectiveness.
Unsalted butter (¼ cup, softened): Gives richness. Cold butter won’t blend smoothly into the dough.
Egg (1 large): Binds the dough and enriches flavor.

Instructions

1. Activate the Yeast
Combine ½ cup warm water (110°F), 1 tsp sugar, and yeast. Let sit 5 minutes until bubbly. If it doesn’t foam, your yeast is dead start over.

2. Mix the Dough
In a stand mixer, add flour, condensed milk, yeast mixture, egg, and ½ tsp salt. Mix on low for 2 minutes. Gradually add softened butter.

3. Knead Until Smooth
Knead 8–10 minutes on medium speed until the dough pulls away from the bowl. Too sticky? Add 1 tbsp flour at a time.

4. First Rise
Place dough in a greased bowl, cover with a damp cloth, and let rise 1 hour in a warm spot. It should double in size.

5. Shape the Loaf
Punch down the dough. Roll into a rectangle, then tightly roll it lengthwise. Place seam-side down in a greased loaf pan.

6. Second Rise
Let rise 45 minutes. Preheat oven to 350°F.

7. Bake
Brush the loaf with egg wash (1 egg + 1 tbsp water). Bake 25–30 minutes until golden. Tap the bottom it should sound hollow.

Notes

Over-flouring surfaces: This dries out the dough. Use minimal flour or coat with oil.
Rushing the rise: Cold kitchens slow fermentation. Place the bowl in a turned-off oven with a bowl of hot water.
Slicing too soon: Let the bread cool 1 hour. Cutting early releases steam and causes gummy texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 slice (1/8 of the loaf)
Calories: 334 kcal
Sugar: 12g
Sodium: 202mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Carbohydrates: 49g
Fiber: 1g
Protein: 10g
Cholesterol: 72mg