Condensed Milk Bread
Condensed Milk Bread is exactly what it sounds like: a soft, slightly sweet loaf that feels cozy and familiar from the very first slice. Think pillowy crumb, gentle milky flavor, and a golden top that’s hard not to pick at while it cools. No fancy techniques here. Just a straightforward dough, a couple of rises, and a bake that perfumes the whole kitchen.
Ingredients
- 3 cups bread flour (360 g), plus a little more for dusting
- 2 1/4 tsp instant yeast (one packet) — active dry works too
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 1/2 cup whole milk (120 ml), warm to the touch (about 100–110°F / 38–43°C)
- 1/2 cup sweetened condensed milk (about 150 g)
- 1 large egg, room temperature
- 4 tbsp unsalted butter (56 g), softened
Optional glaze:
- 1 tbsp sweetened condensed milk
- 1 tbsp milk
Instructions
- Mix the wet ingredients. In a bowl or the bowl of a stand mixer, whisk the warm milk, condensed milk, egg, and sugar. If using active dry yeast, sprinkle it over and let it sit for 5–10 minutes until foamy. If using instant yeast, you can add it with the flour in the next step.
- Bring the dough together. Add the flour, salt, and yeast (if you haven’t added it yet). Mix until a shaggy dough forms. It’ll look a bit rough, that’s fine.
- Knead until smooth. Knead 6–8 minutes in a stand mixer on medium-low or 8–12 minutes by hand until the dough is smooth and slightly tacky. Now knead in the softened butter, a piece at a time, until fully absorbed and the dough turns glossy and elastic. It should stretch thin without tearing easily.
- First rise. Shape the dough into a ball, place it in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm, draft-free spot until doubled, about 60–90 minutes. It should feel airy, like a marshmallow when you poke it.
- Shape. For a loaf: gently pat the dough into a rectangle, then roll it up snugly like a jelly roll. Pinch the seam, tuck the ends, and set seam-side down in a greased 9×5 in (23×13 cm) loaf pan. For rolls: divide into 12 equal pieces, shape into balls, and arrange in a greased 9×13 in pan.
- Second rise. Cover and let rise until puffy, 45–60 minutes. For a loaf, the dough should crown about 1 inch above the rim.
- Bake. Preheat the oven to 350°F (180°C). Bake 25–30 minutes until deep golden on top and the internal temperature hits around 190°F (88°C). If the top is browning fast, tent loosely with foil for the last 10 minutes.
- Glaze and cool. Stir the condensed milk and milk, then brush over the hot bread for a soft, shiny finish. Cool in the pan 10–15 minutes, then transfer to a rack. Try to let it cool before slicing... or at least pretend to.