SOFT, BUTTERY MILK LOAFS

140 g milk
45 g sugar
2 g salt
20 g condensed milk
300 g bread flour
4 g yeast
1 egg
140 g butter

Knead in standing mixer until soft and stretchy.
Add 140g butter *yes no mistake there, 140g!
Knead until windowpane – very soft and stretchy.
Cover and rest in fridge for 30 minutes.
Shape and place in greased pan and let it rise double. (remember to cover with greased clingwrap)

Bake 30 minutes at 180°C.
If it browns too quick, tent it with some foil.

Recipe and photo: Natacha Visagie