Ingredients
• 4 cups (500g) bread flour
• ½ cup (100g) sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 cup (240ml) warm milk
• 1 egg
• ¼ cup (60g) butter or margarine (soft)
• 2 tablespoons milk powder (very important for softness)
Method
1. Mix dry ingredients
Flour, sugar, yeast, milk powder, and salt.
2. Add wet ingredients
Add warm milk and egg. Mix until dough forms.
3. Knead
Knead 10–15 minutes until smooth and stretchy.
Add butter gradually while kneading.
Dough should pass the windowpane test (stretchy, not tearing).
4. First proof
Cover and let rise 1–1½ hours until doubled.
5. Shape
• Punch down dough
• Roll into a rectangle
• Cut into strips
• Stack strips and place into greased loaf pan (this gives that layered look)
6. Second proof
Cover and rise 30–45 minutes until puffy.
7. Bake
Bake at 170–180°C for 25–30 minutes until golden.
8. Butter glaze
Brush melted butter immediately after baking 
