Condensed Milk White Bread

• 250 grams Bread flour
• 40 grams Butter
• 2 tbsp Condensed milk
• 2 tbsp Sugar
• 12 grams Skim milk
• 4 grams Salt
• 175 grams Water (cold)
• 4 grams Instant dry yeast
• 1 Joshinko

1. Put all the ingredients except for the joshinko into a bread maker, and allow the bread maker to do the first proofing.
2. When the dough is ready, place on a surface that has been dusted with a generous amount of flour.
3. Gently press the air out.
4. Divide into 13 pieces, and shape into balls.
5. Let them sit for 15 minutes.
6. Reshape them, and arrange on a surface lined with parchment paper.
7. Let them proof for the second time until the dough about doubles in size.
8. Sprinkle with joshinko on the surface of the bread.
9. A tea strainer works well.
10. Bake in the preheated oven for 15 minutes at 160C.
11. When the surfaces start to brown, cover with aluminum foil.
12. And done.
13. Freshly baked ones are delicious.

bread flour, butter, milk, sugar, milk, salt, water, yeast, joshinko

Taken from cookpad.com/us/recipes/143575-condensed-milk-white-bread (may not work)