In a small measuring cup, combine the milk and sugar. Heat in the microwave for 30 seconds. Add the yeast to bloom. Allow it to get foamy; it will take about 10 minutes. Meanwhile, get the rest of the stuff going.

In a mixer equipped with a beater, add 1 cup of the flour, condensed milk, butter, egg, salt, and the yeast mixture. Mix on medium for 30 seconds.

Switch to the dough hook. Add the remaining 3/4 cups of bread flour a 1/4 cup at a time scraping down the sides of the mixing bowl before adding each helping. The dough should be just firm enough to handle without being too sticky.

Turn the dough onto a floured surface and knead for a full 15 minutes. Form the dough into a ball and place into a bowl sprayed with Pam. Spray a little more Pam on top. Place it in a warm place, cover it with a wet towel, and let it rise for about an hour until doubled in bulk.

Preheat the oven to 350̊.

Dump the dough onto the counter and punch it down. Use a rolling pin to flatten the dough out to about the width of your loaf pan and about 18" long. It’ll be about 1/4" thick. Roll the dough up, tuck in the ends, and pinch the seam. With a serrated knife, cut the roll into 7 equal pieces keeping them in order. This will make a pretty presentation later. Place the dough disks into a greased and floured (4"x8") loaf pan (or spray it with Baker’s Joy) in the same order you cut them, just reassemble the roll in the loaf pan. You can press and squeeze them to fit; they’ll rise to fill the pan. Spray the dough with a little Pam and place it in a warm place uncovered. Let it rise for about 45 minutes until doubled in bulk.

Make the egg wash by whisking the egg and milk together, then brush it over the risen loaf carefully. Bake at 350̊ for 26 minutes until the interior temperature is about 180̊.

Place the pan on the stove top to cool for about 10 minutes until you can handle it. Remove the loaf from the pan and place it on your serving dish. Make the glaze by adding the butter and sweetened condensed milk in a small Pyrex bowl. Nuke it for 15 seconds until the butter is melted. Mix it up and brush it over the loaf.

This is a very soft bread and will be prone to drying out. When storing, cover the cut end with plastic wrap and put the whole loaf under a cake dome (or similar).