Put all the ingredients in a bread maker and set it to make the dough and let it complete the 1st rising.
Once the dough is done, take it out and place it on a floured work surface, and deflate. Divide the dough into two pieces and let it rest for 20 minutes.
Now to shape the bread. Start by rolling out the dough into a big oval using a rolling pin.
Fold the bottom one third up...
And the top one third down.
Turn the dough so it is perpendicular to you and use the rolling pin to roll out a bit more (until it is the width of your bread pan).
Roll it up from the bottom and then seal the end.
Place each piece of formed dough in the corners of the pan. Place the closed seam side on the bottom so that they face each other.
Let the bread rise a second time until it has risen up to a bit less than 80% of the pan.
Put on the pan cover and bake in an oven preheated to 200°C for 30 minutes. Once it is done baking, take it out of the pan immediately and let it cool.
Story Behind this Recipe
This is a square loaf pan version of my Condensed Milk Bread (ID: 665332).
※The only thing to be careful about is not letting the bread rise too much during the 2nd rising. If you let it rise too much and the pan is all full, go ahead and bake it without the lid to make a domed-top bread.