Add the milk into a small bowl and warm to approximately 100-110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add a pinch of sugar and the active dry yeast, stir a few times. Let sit for 5 minutes so the yeast will activate.

While the yeast activates, add the rest of the ingredients into your mixer bowl.

Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula until the dough just comes together. Cover with plastic wrap and let rest for 20 minutes.

Install the dough hook on your mixer (I used a KitchenAid). Start at low speed, then gradually increase to setting 8 out of 10. Knead for 10 to 12 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl. Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be wet and a bit sticky.

Grease a big bowl with a thin layer of oil. Place the dough into the bowl. Cover with plastic wrap. Let rise until the dough doubles in size, about 1 hour.

Peel the taro and sweet potato, then cut them into 1” (2.5 cm) cubes. Prepare a steamer by boiling 2” water. Place the taro and sweet potato onto a steaming rack and steam until fork-tender, 10 to 15 minutes.

Transfer the steamed taro and sweet potato into a food processor if using one, and pulse until smooth. If not using a food processor, add them to a large bowl and mash with a fork until broken down.

Add the remaining filling ingredients. Blend in the food processor until smooth. Or if by hand, mix with a fork, mashing any remaining lumps until mostly smooth. Set aside to cool before adding it to the bread.

Grease a 9” x 5” (23cm x 12.7cm) loaf pan with a thin layer of oil.

Punch the air out of the dough. Gently round out the dough using both of your hands without kneading. Transfer it onto a lightly floured working surface.

Roll the dough into a rectangle about the width of your loaf pan until it’s about 1/2” (1.3 cm) thick, with the short end facing you.

Start by adding about a half of the taro filling onto the dough, and add more if needed. Spread the taro filling using an offset spatula into a thick layer, covering the dough almost all the way to edges, leaving a 1/2” (1.3cm) border on the edge. You will probably end up using 2/3 to 3/4 of the filling, with some left over. (*Footnote 1)

Start rolling up the dough from the short end that is closest to you, into a tight log. Pinch both ends lightly to seal in the filling. Gently push both ends of the dough with your hands to adjust the size of the loaf, so it will fit evenly in the loaf pan. Transfer the rolled log into the lightly greased loaf pan, seam side down.

Cover loosely with plastic wrap, and let proof in a warm place until puffy and reaching the top of the pan, 40 minutes to an hour.

Mix the egg wash ingredients together in a small bowl. Preheat the oven to 325° F (163° C).

Once the loaf is fully proofed, gently brush the egg wash onto the top.

Bake at 325°F (163°C) for about 40 to 45 mins, or until the thermometer reads 180°F (82°C) when inserted into the thickest part.

Let the bread rest in the pan for 5 minutes, then transfer it onto a cooling rack. Let cool completely before slicing.

Once the bread has cooled completely, you can store it in an airtight container on your kitchen counter for up to 2 days or in the fridge for 4 to 5 days. For longer storage, place the bread in a ziplock bag, squeeze out as much air as possible, and store it in the freezer for up to a month. If you have stored the bread in the fridge or freezer, it's best to toast the bread before serving.

Serve the sliced bread by itself or with butter and jam, or make it into French toast. Enjoy!