In a small bowl, combine warm water, sugar, and instant yeast. Stir gently and let it bloom for 5 to 10 minutes until foamy.

In a large mixing bowl, combine the bread flour, sugar, and iodized salt.

Pour in the evaporated milk, bloomed yeast mixture, and room-temperature butter.

Mix until a rough dough forms.

Transfer the dough onto a clean work surface and knead for about 10 to 15 minutes until smooth and elastic. Avoid adding excessive flour while kneading.

Lightly coat the dough with cooking oil.

Place the dough inside a lightly oiled bowl and cover.

Let it rise for 1 to 2 hours or until doubled in size.

Punch down the dough gently to remove excess air.

Divide the dough into 6 equal portions.

Shape each portion into a smooth ball.

Arrange them on a baking tray lined with parchment paper.

Cover and let rise again for about 30 minutes.

Using clean kitchen scissors, make a shallow cut on top of each dough.

Prepare the egg wash by mixing together one egg and one tablespoon evaporated milk.

Brush each dough generously with the egg wash.

Bake in a preheated oven at 170°C for 20 to 22 minutes or until golden brown.

Immediately brush the tops with butter while still hot, if desired.

Allow to cool slightly before serving.

Enjoy your homemade Monay Bread fresh from the oven!