Add the evaporated milk, water, and egg. Mix until a dough forms.

Incorporate the butter and knead the dough for 7 to 10 minutes until it is smooth and elastic.

Use 1 tablespoon of the oil to line your Instant Pot. Transfer the dough and let it proof on the yogurt setting for 20 to 30 minutes.

Punch down the dough and cut it into two equal pieces.

Oil your hands with the remaining oil and shape the dough into two loaf pans.

Cover and let them proof for 30 to 45 minutes. A great tip for this is to place the pans on the top rack of an unheated oven with a pan of boiling water on the bottom rack to create a warm, humid environment.

Brush the tops with egg wash.

Bake at 300F for 20 to 30 minutes. The loaves should sound hollow when tapped on the bottom.

Let them cool on a wire rack before serving.