PREPARATION:
Gradually add flour and bread salt, mixing until a sticky dough is formed.
Add the softened unsalted butter to the dough and knead until the butter is completely combined and the dough becomes smooth and elastic.
Preparing the dough:
Put the dough in a greased bowl, cover it with a clean kitchen towel. Leave to rise in a warm, draft-free place until doubled in size, about 1 hour.
Shape the dough:
When the dough has doubled in size, lightly punch it to release air bubbles.
Transfer the dough to a lightly floured surface and shape it to fit your greased 20×20 cm pan.
Cover the mold again with a towel and let the dough rise for another 30-40 minutes or until it puffs up nicely.
Heat and prepare to bake:
Preheat your oven to 170°C.
Gently brush the top of the risen dough with beaten eggs for a golden finish.
Bake:
Place the pan in the preheated oven and bake for 20 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool and serve:
Remove the bread from the oven and spread a little more unsalted butter on it for a soft, shiny crust.
Let the bread cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
enjoy:
Slice the bread and enjoy the soft, fluffy texture and subtle sweetness of the condensed milk. It is perfect on its own or with a spread of butter or jam.
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