Condensed Milk Bread

This condensed milk bread recipe is so easy to make. The bread is sweet, light, and fluffy.

📝 Ingredients

• 165 g lukewarm milk (2/3 cup + 1/2 Tablespoon)
• 1 1/2 teaspoon instant yeast or active dry yeast
• 1 teaspoon granulated sugar
• 275 g strong all-purpose flour with a protein level of at least 11% (2 cups + 2 Tablespoons)
• 60 g sweetened condensed milk (3 Tablespoons)
• 1/2 teaspoon salt
• 45 g butter (3 Tablespoons), softened to room temperature
• 1-2 Tablespoons milk

👨‍🍳 Instructions

1. 1Add the yeast and sugar to a large...: Add the yeast and sugar to a large mixing bowl or the bowl of a stand mixer. Warm the milk to around 95-104°F / 35-40°C (but not hotter) and pour this over the yeast and sugar. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy. If using instant yeast this step can be skipped.
2. 2Add in the flour, salt, and condensed milk....: Add in the flour, salt, and condensed milk. Fit the stand mixer with a dough hook and mix to form a thick dough. Add in the softened butter, a few cubes at a time, and keep mixing for around 10 minutes until the soft dough is smooth and strong.
3. 3Alternatively, use your hands to knead the dough....: Alternatively, use your hands to knead the dough. Once it forms a dough ball, pull it onto a floured surface and knead in the butter, a few cubes at a time. Knead by hand for around 10 minutes until the dough is smooth and strong. If you need a break, take it. The dough responds well to resting time.
4. 4Once kneaded, form the dough into a dough...: Once kneaded, form the dough into a dough ball. Transfer the smooth dough seam side down to a greased large bowl and cover with compostable plastic wrap, beeswax wrap, or a damp tea towel. Let it rise in a warm place until doubled in size, around about 1 hour. The exact proofing time will depend on your room temperature.
5. 5Line a standard 8 ½ x4 ½ inch...: Line a standard 8 ½ x4 ½ inch (21x11cm) loaf pan with parchment paper.
6. 6Once doubled, punch the dough down and pull...: Once doubled, punch the dough down and pull the dough from the bowl onto a lightly floured surface. Use a rolling pin to roll the dough into a rectangle that's as almost wide as the length of the bread pan. Roll the rectangle up into a spiral and place it in the loaf pan.
7. 7Cover the dough with a clean kitchen towel...: Cover the dough with a clean kitchen towel and let the bread undergo its second rise until doubled.
8. 8Heat the oven to 365°F/185°C regular oven.
9. 9Once the oven is at temperature and the...: Once the oven is at temperature and the bread has risen, use a pastry brush to brush the top of the loaf with milk.
10. 10Bake the bread for around 25 minutes. Check...: Bake the bread for around 25 minutes. Check the bread after 15 minutes of baking and if the top is too deep brown, cover it closely with aluminium foil and continue baking.
11. 11Once baked remove it from the tin and...: Once baked remove it from the tin and let it cool to room temperature before slicing.