In a large mixing bowl, combine bread flour, instant yeast, and salt. Gradually add warm water and condensed milk, mixing until a soft dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl covered with a towel. Let it rise for about 1 hour, until doubled in size.

Once risen, punch it down, flatten into a rectangle, roll it tightly, and place it seam-side down in a greased loaf pan.

Cover the loaf pan again and let it rise for another 30–40 minutes. Preheat the oven to 350°F (175°C).

Melt butter and mix with milk in a bowl. Set aside to cool slightly.

Gently brush the loaf with the milk and butter glaze. Bake for 30–35 minutes until golden brown.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.