Calpis Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. In a separate bowl, whisk together the Calpis concentrate, lukewarm milk, and egg. Gradually pour the wet ingredients into the dry ingredients while mixing until a shaggy dough forms.
2. Knead the dough
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Add the softened butter in small pieces, kneading after each addition until fully incorporated. Continue kneading for another 7-10 minutes until the dough becomes smooth, elastic, and passes the window pane test (when stretched, it forms a thin, translucent membrane without tearing).
3. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
4. Shape the bread
   Punch down the dough to release air bubbles. Divide the dough into 8-10 equal portions. Shape each portion into a smooth ball by pulling the edges toward the center and pinching them together. Place the shaped dough balls in a greased 9-inch round cake pan or on a lined baking sheet, leaving some space between each piece for expansion.
5. Second rise
   Cover the shaped dough with plastic wrap or a damp cloth and let it rise again for about 45-60 minutes, or until the dough balls have expanded and are touching each other.
6. Bake the bread
   Preheat the oven to 350°F (175°C). Gently brush the tops of the dough with the egg wash. Bake for 22-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, cover loosely with aluminum foil.
7. Add finishing touches
   If desired, brush the hot bread with sweetened condensed milk for extra sweetness and shine. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.