In a bowl, combine bread flour, sugar, salt, milk, and dry yeast, reserving some flour.

Mix well with a wooden spatula until it forms a taro root-like consistency (about 5 minutes).

Add the remaining flour, salt, and butter to the dough.

Mix until the dough is no longer floury.

Transfer the dough to a work surface and knead until it forms a smooth ball.

Cover and let rise for 30 minutes (1st rising).

Deflate the dough and divide into two equal portions.

Cover and let rest for several minutes to prevent drying.

Lightly butter a square bread pan and place the dough inside.

Let it rise for the 2nd rising (about 30 minutes or more).

Preheat the oven to 180C (350F).

Bake for 30 minutes.

Increase the oven temperature to 200C (390F) and bake for 10 more minutes, covering the top with aluminum foil to prevent burning.

Remove from oven and rap the sides and bottom of the pan to release excess steam.

Take the loaf out of the pan and let cool down.

Store the bread in a plastic bag once cooled.