This recipe gives you soft and fluffy Asian milk bread that only needs a single proof so you can enjoy your breakfast with a batch of homemade bread so much faster.
05Proof the dough: Cover the pan with a wet kitchen towel, proof for one hour in a warm kitchen, or until the dough fills the pan.
06Bake the bread: Preheat the oven to 175 Celsius (350 Fahrenheit). Brush the top of the dough with the egg wash, and bake for 20-25 minutes, or until the top is golden brown.
07Cool the bread: Remove the bread from the oven, cool in the pan for 10 minutes, then gently remove from the pan and cool completely on a wire rack.
08Store the bread: Store any leftover in an airtight container. It will stay fresh for up to 3 days at room temperature. If you love warm bread, please reheat in a microwave for 10 seconds before serving.