Soft and Chewy Black Glutinous Rice Flour Bread

Sift the black glutinous rice flour and bread flour into a mixing bowl and set aside.

Add the yeast, brown sugar, and salt to the flour mixture. Use a spatula to stir until well combined.

Prepare the wet ingredients by mixing fresh milk, water, and egg in a separate bowl. Stir until well combined.

Pour the liquid mixture into the flour mixture, then use a fork to mix until combined.

Use your hands to knead the mixture until it forms a dough.

Knead the dough on a flat surface (or use a bread mixer), stretching the dough forward and alternating left and right.

Place the butter on the dough and continue kneading until fully incorporated (no loose flour remains). Shape the dough into a smooth, round ball.

Place the dough in a mixing bowl, cover with a damp cloth or plastic wrap, and let it rest for 1 hour, or until it doubles in size.

Punch down the dough to release air, then roll it into a rectangle, matching the width of the baking pan. Roll the dough lengthwise towards the bottom, then pinch the seam and ends tightly.

Place the dough seam-side down into the pan.

Cover with a cloth or plastic wrap and let it rise until doubled in size. Bake at 200°C (392°F), with top and bottom heat, for 30 minutes.

After 25 minutes of baking, cover the bread with foil to prevent over-browning and bake for another 5 minutes. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing and serving.