Name: Condensed Milk Bread
Prep time: 15 min
Cook time: 25 min
Total time: PT-483766H38M42S
Cuisine: Japanese-inspired
Ingredients: Bread flour (3 cups): High protein content creates structure. All-purpose flour works, but the bread will be denser.; Sweetened condensed milk (½ cup): Adds moisture and sweetness. Don’t substitute with evaporated milk it lacks sugar.; Instant yeast (2 tsp): Ensures a quick rise. Check the expiration date for effectiveness.; Unsalted butter (¼ cup, softened): Gives richness. Cold butter won’t blend smoothly into the dough.; Egg (1 large): Binds the dough and enriches flavor.

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Ever wondered how bakeries achieve that perfect balance of sweetness and fluffiness? Condensed milk bread is your answer. I discovered this recipe after a failed attempt at homemade brioche too heavy, not sweet enough.

This version uses condensed milk for a tender crumb and subtle richness without overpowering sugar. It’s ideal for toast, sandwiches, or slathered with butter.

Key Ingredients

Bread flour (3 cups): High protein content creates structure. All-purpose flour works, but the bread will be denser.
Sweetened condensed milk (½ cup): Adds moisture and sweetness. Don’t substitute with evaporated milk it lacks sugar.
Instant yeast (2 tsp): Ensures a quick rise. Check the expiration date for effectiveness.
Unsalted butter (¼ cup, softened): Gives richness. Cold butter won’t blend smoothly into the dough.
Egg (1 large): Binds the dough and enriches flavor.

Equipment You’ll Need

Stand mixer with dough hook (or hands for kneading)
Loaf pan (9×5 inches)
Kitchen scale (for precise measurements)
Pastry brush (for egg wash)

How To Make Condensed Milk Bread

1. Activate the Yeast
Combine ½ cup warm water (110°F), 1 tsp sugar, and yeast. Let sit 5 minutes until bubbly. If it doesn’t foam, your yeast is dead start over.

2. Mix the Dough
In a stand mixer, add flour, condensed milk, yeast mixture, egg, and ½ tsp salt. Mix on low for 2 minutes. Gradually add softened butter.

3. Knead Until Smooth
Knead 8–10 minutes on medium speed until the dough pulls away from the bowl. Too sticky? Add 1 tbsp flour at a time.

4. First Rise
Place dough in a greased bowl, cover with a damp cloth, and let rise 1 hour in a warm spot. It should double in size.

5. Shape the Loaf
Punch down the dough. Roll into a rectangle, then tightly roll it lengthwise. Place seam-side down in a greased loaf pan.

6. Second Rise
Let rise 45 minutes. Preheat oven to 350°F.

7. Bake
Brush the loaf with egg wash (1 egg + 1 tbsp water). Bake 25–30 minutes until golden. Tap the bottom it should sound hollow.

Avoid These Common Mistakes

Over-flouring surfaces: This dries out the dough. Use minimal flour or coat with oil.
Rushing the rise: Cold kitchens slow fermentation. Place the bowl in a turned-off oven with a bowl of hot water.
Slicing too soon: Let the bread cool 1 hour. Cutting early releases steam and causes gummy texture.

Variations to Try

Savory twist: Add 1 tsp garlic powder and ½ cup shredded cheese to the dough.
Sweet swirl: Roll out dough, spread with cinnamon sugar, then roll and bake.
Seeded crust: Brush with egg wash and press sesame or poppy seeds on top before baking.

Storage Tips

Room temperature: Store in an airtight bag up to 3 days.
Freeze: Slice and freeze up to 3 months. Reheat in a toaster directly from frozen.

FAQs

1. Can I use a hand mixer?
No it can’t handle heavy dough. Knead by hand for 15 minutes instead.

2. Why is my bread dense?
Under-kneading or expired yeast. Test yeast freshness before starting.

3. Can I reduce sweetness?
Yes use ¼ cup condensed milk and replace the rest with whole milk.

Final Tip

For extra-soft crusts, brush baked bread with melted butter while warm.

Ready to bake? This recipe turns intimidating bread-making into a foolproof, rewarding process. Let your kitchen smell like a bakery tonight!