4 cups bread flour

1/2 cup sugar

3/4 tsp. salt

1 tbsp. active dry yeast

3/4 cup evaporated milk

1/2 cup warm water (100-110F)

1 tbsp. oil

5 tbsp. unsalted butter

1 egg + 1 egg yolkbread crumbs


1. Prepare the yeast mixture, add 1 tbsp. of sugar (from the 1/2 cup sugar) and dissolve it well. Add the yeast and mix it well. Set this aside and leave the yeast to rise for about 15 min. It is important to keep the right temperature otherwise the yeast will not rise.

2. In a mixing bowl, combine all dry ingredients well. Make a well in the middle. When the yeast is ready, pour the yeast and the other liquid ingredients into the well together with the eggs and butter. Mix it well using a spatula or best with your clean hand.

3. Once thoroughly mix, sprinkle extra flour on a clean flat surface then start kneading. The correct way to knead the dough is to punch the dough. Press the heels of your hands into the dough, pushing forward slightly. This is called “punching” the dough and helps the gluten start working. Continue doing this until the dough is slightly springy. You may need to add more flour if the dough is sticky. Knead for at least 10 min. or till the dough is elastic.

4. Form the dough into a ball and place it back on a greased bowl. Cover it with warm damp cloth and leave it to rise for a minimum of 1 hour at room temperature. Best to leave it overnight.

5. After 1 hour, check the dough if it doubled in size, then it’s ready. Place the dough in a floured surface. Cut the dough into a golf ball size diagonally.

6. Roll the dough in bread crumbs. Place on baking pan with the cut side facing up. Make sure there’s enough spaces in between each bread then cover it with cling film. Let it rise again for another 15-30 min.

7. Pre-heat the oven to 180C. Bake for 10-12 min. till golden brown. Transfer in a cooling rack straight away after baking then ready to serve