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Easy Sweet Condensed Milk Bread
Alyssa

Easy Sweet Condensed Milk Bread

Try Easy Sweet Condensed Milk Bread: soft, fluffy, and slightly sweet with rich condensed milk. A perfect treat or snack.
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Ingredients Method

Ingredients
  

  • 3 cups 375g all-purpose flour: The backbone of this bread, all-purpose flour provides the necessary structure and texture.
  • 2 ¼ teaspoons 1 packet instant yeast: This leavening agent is essential for the dough to rise, creating that light and airy texture.
  • ½ cup 120ml warm milk (around 110°F or 43°C): Provides moisture and activates the yeast, contributing to the bread's soft texture.
  • ¼ cup 60g sweetened condensed milk: Adds sweetness and richness, enhancing the flavor profile of the bread.
  • 2 tablespoons 30g unsalted butter, melted: Contributes moisture and flavor, giving the bread a tender crumb.
  • 1 egg: Acts as a binding agent adding richness and also contributing to the bread’s golden color.
  • 1 teaspoon salt: Balances the sweetness and enhances the overall flavor.
  • 1 teaspoon vanilla extract: Adds a subtle sweetness and enhances the other flavors.
  • ¼ cup 60ml warm water (if needed, to adjust dough consistency): Ensures the dough reaches the perfect texture for kneading.
For Brushing:
  • 1 tablespoon butter melted: Adds a beautiful sheen and extra flavor to the crust.
  • 1 tablespoon sweetened condensed milk: Brings added sweetness and richness to the bread's top layer.

Method
 

  1. Prepare the Dough: In a large mixing bowl, combine ½ cup (120ml) warm milk, ¼ cup (60g) sweetened condensed milk, and 2 ¼ teaspoons (1 packet) instant yeast. Stir gently and let it sit for about 5 minutes to activate the yeast. It should become foamy, indicating that the yeast is alive and ready to work its magic. Next, add 2 tablespoons (30g) melted unsalted butter, 1 egg, 1 teaspoon salt, and 1 teaspoon vanilla extract. Stir until well combined. Gradually add 3 cups (375g) all-purpose flour, one cup at a time, mixing as you go. If the dough feels too dry, add ¼ cup (60ml) warm water, one tablespoon at a time, until it comes together into a soft, slightly sticky ball.
  2. Knead the Dough: Transfer the dough onto a lightly floured surface and begin kneading for about 8–10 minutes, or until the dough is smooth, elastic, and slightly tacky. If it’s too sticky, add a tiny bit of flour; if it feels too dry, wet your hands and continue kneading. A well-kneaded dough should bounce back when gently pressed and pass the “windowpane test.”
  3. First Rise: Place the dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour, or until it doubles in size.
  4. Shape the Dough: Once risen, punch down the dough to release excess air. Turn it onto a floured surface and gently shape it into a loaf or divide it into smaller rolls. If making a loaf, place the dough into a greased 9×5-inch loaf pan. If making rolls, arrange them on a baking sheet, covering them loosely with a kitchen towel for an additional 30 minutes of rising.
  5. Bake the Bread: Preheat your oven to 350°F (175°C). Brush the top of the dough with 1 tablespoon melted butter and 1 tablespoon sweetened condensed milk before baking to achieve a glossy, golden crust. Bake for 25–30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
  6. Cool and Serve: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Brush a little more melted butter on top while it’s still warm for an extra indulgent touch.