Description
This Sweet Condensed Milk Bread recipe yields a soft, slightly sweet loaf perfect for breakfasts and snacks. Made with simple ingredients including sweetened condensed milk for a rich, tender crumb, this bread is easy to prepare with a straightforward rising and baking process, resulting in a golden, delicious homemade loaf.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
Wet Ingredients
- 1/2 cup sweetened condensed milk
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the Dry Ingredients: In a large bowl, combine the flour, instant yeast, and salt. Mix them well to ensure even distribution of the yeast and salt throughout the flour.
- Mix the Wet Ingredients: In a separate bowl, whisk together the sweetened condensed milk, regular milk, and melted butter until smooth and combined.
- Combine: Gradually add the wet ingredients to the dry ingredients while stirring. Once the mixture begins to form a dough, knead it on a floured surface for about 5-7 minutes until the dough is smooth and elastic, indicating proper gluten development.
- First Rise: Place the kneaded dough in a lightly greased bowl. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for about 1 hour or until it doubles in size.
- Shape and Second Rise: Punch down the risen dough to release air bubbles, then shape it into a loaf. Place the shaped dough into a greased loaf pan, cover, and let it rise again for 30 minutes until slightly puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom, confirming it is fully baked.
- Cool and Serve: Allow the bread to cool in the pan for a few minutes to firm up, then transfer it to a wire rack to cool completely. Slice and enjoy the soft, sweet bread.
Notes
- Ensure your milk is at room temperature to help activate the yeast properly.
- For a softer crust, brush the top with melted butter immediately after baking.
- You can store the bread wrapped at room temperature for up to 3 days or freeze slices for longer storage.
- If you prefer a slightly tangy flavor, substitute half the milk with buttermilk.
- Kneading time may vary slightly depending on humidity and flour type; dough should be smooth and elastic.
