In a large bowl, place the beans and add enough water to cover them by about 2 inches. Let them soak overnight.

After soaking, drain the beans and discard the water. Transfer the beans to a medium saucepan and add enough water to cover them by about 2 inches. Cook the beans over medium heat, stirring occasionally, for around 20 to 25 minutes or until they become tender.

Once the beans have softened, allow them to cool down to room temperature. Then, transfer the beans to a blender along with just enough liquid to help with the processing. Blend the beans until you have a thick puree with small chunks of skin.

Next, in a medium saucepan, combine the pureed beans with sugar and stir until well incorporated. Cook the mixture over medium heat, stirring constantly, until it reaches a thick paste consistency. Remove it from the heat and let it cool completely.

Now, let's move on to the bread dough. In a large mixing bowl, combine 2 ¼ cups of flour, sugar, salt, and yeast. Whisk them together until they are well incorporated.

In a microwave-safe bowl, combine the butter, water, and milk. Microwave the mixture until the butter is melted and the temperature reaches between 110 to 115 degrees. If it's too hot, allow it to cool down to the right temperature before proceeding.

Add the butter mixture to the dry ingredients and use a wooden spoon to stir until they are moistened. Then, add the egg and mix briefly. Gradually add the remaining ¼ cup of flour, stirring in increments. Stop adding flour once the dough comes together into a rough ball and pulls away from the sides of the bowl.

Transfer the dough to a floured board and knead it with your hands for about 7 to 10 minutes, or until it becomes smooth and is no longer sticky. Place the dough in a bowl and cover it with a clean kitchen towel. Let it rest for ten minutes.

Now it's time to assemble and bake the bread. On a flat surface, roll the dough into a 14x10 inch rectangle. Using an angled spatula, spread the red bean filling evenly over the surface of the dough.

Starting from one of the shorter sides of the rectangle, carefully roll the dough into a log, making sure to tighten it as you go. Be mindful of preventing the filling from oozing out. Once rolled, use a sharp knife to cut the log into four equal portions. Place them side by side in a greased 9x5 inch loaf pan.

Allow the dough to rise, uncovered, for about 1 ½ to 2 hours, or until it becomes puffy and doubles in size. Preheat your oven to 350°F (175°C).

When the dough has risen, bake it in the oven for approximately 18 to 22 minutes, or until the top turns a nice golden color. Check the loaf halfway through the baking time, and if it's browning too quickly, loosely cover it with foil.

Once baked, remove the bread from the oven and let it cool before slicing. Enjoy your delicious Monggo Filling bread!