Description
This Easy Sweet Condensed Milk Bread is a soft, slightly sweet loaf perfect for breakfast or a snack. Made with basic pantry ingredients like all-purpose flour, yeast, and condensed milk, it yields a tender crumb and golden crust with minimal effort in just 40 minutes of active preparation plus rising times.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup sweetened condensed milk
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup warm water
Instructions
- Activate the yeast: In a mixing bowl, combine the warm milk, warm water, and sweetened condensed milk. Add the instant yeast and stir gently. Let sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Combine dry ingredients: In a separate large bowl, mix together the all-purpose flour, granulated sugar, and salt thoroughly.
- Mix dough: Gradually add the dry ingredients to the wet yeast mixture. Add the softened butter and the egg as you combine the mixture to create a dough.
- Knead the dough: Transfer the dough to a lightly floured surface and knead vigorously for 8 to 10 minutes until the dough is smooth and elastic.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rise in a warm place until it doubles in size, approximately 1 hour.
- Shape the loaf: Punch down the risen dough to release air bubbles. Shape it into a loaf and place it in a greased loaf pan.
- Second rise: Allow the dough in the loaf pan to rise again until nearly doubled, about 30 to 45 minutes.
- Prepare for baking: Preheat the oven to 350°F (175°C). Brush the top of the loaf with a beaten egg to give it a shiny and golden crust.
- Bake: Bake the bread in the preheated oven for about 15 minutes or until the top is golden brown and sounds hollow when tapped.
- Cool and serve: Remove the bread from the oven, let it cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure the liquids are warm but not hot to prevent killing the yeast.
- For a richer flavor, you can substitute milk with half-and-half or cream diluted with water.
- Brush the loaf with melted butter instead of egg for a softer crust.
- Store bread in an airtight container to keep it fresh for up to 3 days.
- This bread is excellent for sandwiches or served toasted with butter and jam.
