Combine the milk and water. Microwave for 30 seconds (until just warm to the touch). Melt the butter in the microwave and beat the egg.
Put all of the ingredients into a bowl and mix together until it lumps together.
When it becomes one lump, knead the dough on a floured surface. Knead for about 5 minutes.
Let it rise (proof). Coat the bowl with oil and lightly cover with plastic wrap and a damp dish cloth for 30 minutes (in a warm room).
Once it has expanded, get rid of the gas pockets and separate into 8 pieces.
Shape the pieces into balls. Spray with water to prevent drying out and let sit for 5 minutes.
Shape them and set into the cake pans.
Let rise (proof) a second time. Cover with plastic wrap and a damp cloth and leave for 30 minutes. (It's a good idea to place them on the preheating oven.) Once they have swelled even more, place them in the oven.
Bake for 30-40 minutes at 190°C. (The baking time varies according to the oven so please adjust accordingly)
When the bread has cooled, remove from the pans. If waiting until the next day to eat it, wait for it to completely cool and then store in a plastic bag.
Here it is with chocolate.
This is a wonderful method given to me by the Cookpad user U-coyote. Here's how to let it sit overnight.
[Night] Shape the dough and put into the cake pans. Cover the dough with plastic wrap. Cover with a damp cloth and place into a plastic bag. Close the bag and let sit in the refrigerator overnight (or 6-7 hours).
[Morning] Warm for 1 minute at 200 W. Leave the dough in a warm place until the oven is completely preheated. Then bake for 30 minutes at 190ºC. Then it's done.
Story Behind this Recipe
We don't have a bread pan in our house so I made a simple loaf of bread using a pound cake pan. I tried many different recipes and for some reason I just kept failing... Since I get bothered by things really easily, I thought up a bread recipe with easy measurements and not much work time.
Adjust the amount of water accordingly. As long as the water and milk adds up to 180 ml it should be sufficient. (But I think having a little more water than milk makes the dough easier to work with.) The amount of butter can be adjusted to your preferences too! It's good if the dough rises enough to jut out from the top of the pound cake pans!