Of course! Fluffy Condensed Milk Bread is a wonderfully soft, slightly sweet, and incredibly tender loaf. The sweetened condensed milk adds a rich flavor and helps create a beautiful, soft crumb that stays moist for days.
This recipe is for a classic pull-apart loaf, perfect for toasting, making sandwiches, or just eating on its own.
Fluffy Condensed Milk Bread
This recipe yields a supremely soft, rich, and slightly sweet loaf with a gorgeous golden brown crust.
Yield: 1 large loaf
Prep Time: 20 minutes (+ 1.5 – 2 hours rising time)
Cook Time: 25-30 minutes
Ingredients
For the Dough:
· ½ cup (120ml) warm whole milk (about 110°F / 43°C)
· 1 large egg, at room temperature
· ¼ cup (60g) sweetened condensed milk
· 3 cups (360g) bread flour (all-purpose flour works, but bread flour is better for structure)
· 2 tablespoons (25g) granulated sugar
· 1 teaspoon (5g) salt
· 2 ¼ teaspoons (7g) instant yeast (or 1 packet)
· 3 tablespoons (42g) unsalted butter, softened and cut into small pieces
For the Topping (Optional but recommended):
· 1 tablespoon sweetened condensed milk, warmed slightly
· 1 tablespoon milk or cream
Instructions
- Make the Dough
· If using a stand mixer: In the bowl of your mixer fitted with a dough hook, combine the warm milk, egg, and ¼ cup condensed milk. Add the bread flour, sugar, salt, and instant yeast. Mix on low speed until the ingredients come together into a shaggy dough.
· With the mixer running on medium-low speed, add the softened butter a few pieces at a time, waiting until each addition is incorporated before adding the next.
· Knead: Once all the butter is added, increase the speed to medium and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly tacky but shouldn’t stick to your hands. If it’s too sticky, add a tablespoon of flour at a time.
· If kneading by hand: Combine the wet ingredients in a large bowl. Whisk in the dry ingredients (except butter) to form a shaggy dough. Turn out onto a floured surface and knead for 5 minutes. Gradually knead in the softened butter—this will be messy at first but keep going! Continue kneading for another 10-15 minutes until smooth and elastic.
- First Rise
· Shape the dough into a smooth ball. Place it in a lightly greased bowl, turning it over to coat all sides.
· Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
- Shape the Loaf
· Lightly grease a 9×5 inch loaf pan.
· Punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
· Roll the dough out into a rectangle, about 9×12 inches.
· Starting from a shorter end, tightly roll the dough up into a log, pinching the seam shut. Pinch the ends and tuck them under.
· Place the dough log, seam-side down, into the prepared loaf pan.
- Second Rise
· Cover the pan with the towel or plastic wrap and let the dough rise again for 45-60 minutes, or until it has risen just above the rim of the pan.
· Preheat your oven to 350°F (180°C) towards the end of the rising time.
- Bake
· For a shiny, golden top, mix the tablespoon of condensed milk with the tablespoon of milk. Brush this mixture gently over the top of the risen loaf.
· Bake for 25-30 minutes, or until the top is a deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer. (This is the most reliable way to test for doneness!)
· If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 10 minutes of baking.
- Cool
· Remove the bread from the oven and let it cool in the pan for 5-10 minutes.
· Then, transfer it to a wire rack to cool completely before slicing. This is important! Slicing into a warm loaf will result in a gummy texture.
Tips for Success
· Yeast: If you use active dry yeast instead of instant, you should activate it first. Sprinkle it over the warm milk with a pinch of the sugar and let it sit for 5-10 minutes until foamy before adding the other ingredients.
· Flour: Bread flour has a higher protein content than all-purpose flour, which creates more gluten and results in a taller, fluffier loaf with a better chew. All-purpose will work but may be slightly more dense.
· Don’t Kill the Yeast: Ensure your milk is warm, not hot. If it’s too hot, it will kill the yeast and your bread won’t rise.
· Butter Temperature: The butter must be softened to room temperature to incorporate properly into the dough. Cold butter will make the process difficult.
· Testing for Doneness: The golden color is a good indicator, but the internal temperature of 190°F is the best guarantee that your bread is fully baked.
· Storage: Once completely cool, store the bread in an airtight bag or container at room temperature for up to 3-4 days. It also freezes beautifully for up to 3 months.
Enjoy your incredibly soft, sweet, and fluffy homemade bread