Condensed Milk Bread
A cloud-like, pillowy sweet bread with a rich, creamy finish.
Ingredients
- 1 cup warm milk
- 1/4 cup sweetened condensed milk
- 1 large egg
- 2 tablespoons sugar
- 2 1/4 teaspoons instant yeast
- 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup softened butter
- 3 tablespoons melted butter for glaze
- 3 tablespoons sweetened condensed milk for glaze
Instructions
- Whisk together the warm milk, sweetened condensed milk, egg, sugar, and yeast in a large bowl.
- Stir in the flour and salt until a shaggy dough forms and no dry spots remain.
- Incorporate the softened butter into the dough using your hands or a mixer until fully absorbed.
- Knead the dough on a floured surface for several minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size.
- Gently deflate the dough and divide it into equal pieces, rolling each into a smooth ball.
- Arrange the balls in a greased loaf pan and let them rise a second time until puffy.
- Bake in a preheated oven until the top is golden brown and the loaf sounds hollow when tapped.
- Brush the warm bread immediately with a mixture of melted butter and condensed milk before cooling.
Notes
• Ensure the milk is warm to the touch (90°F–100°F) but not hot, as high heat can deactivate the yeast.
• For the softest texture, use the "windowpane test" to ensure the gluten is properly developed during kneading.
• Store in an airtight bag at room temperature to maintain moisture for up to three days.
• For the softest texture, use the "windowpane test" to ensure the gluten is properly developed during kneading.
• Store in an airtight bag at room temperature to maintain moisture for up to three days.