Pao de leite ingles

Ingredients
7g dried yeast or 15g fresh
270g milk
450g strong bread flour
1 tablespoon dried full-fat milk powder
2 tablespoons oil
½ teaspoon salt
Method
Put the yeast in the bowl with the milk 3 minutes / 37° / Speed 1
Add the remaining ingredients in the order given 15 seconds / Speed 4
Then 2½ minutes / Speed Knead
Leave in the bowl until the dough is pushing up the MC then 10 seconds / Speed 4
Leave to rise again as before (optional)
Tip the dough out onto a lightly floured surface
Lightly, but thoroughly grease the milk loaf pan with an oil such as groundnut which is low in monounsaturates and shake over a light dusting of flour.
Shape the dough into a cylinder the same length of the tin.
Place the dough into the bottom of the tin, engage the tabs and clip the tin together.
Set the tin aside in a warm place to allow the bread to rise - watch the dough through the small vision hole at the top.
Heat the oven to 200° C (400° F - gas 6).
As soon as the dough can be seen rising towards the hole, bake for 30 minutes (fan-assisted oven) or 35 minutes (conventional oven).
Allow the tin to cool for 2-3 minutes before unclipping and turn out onto a cooling rack.