Description
Sweet Condensed Milk Bread is a soft, slightly sweet loaf made with creamy sweetened condensed milk and a tender crumb. This bread is perfect for breakfast or snacks, featuring a golden crust and a delicate, moist interior that pairs beautifully with butter or jam.
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 the yeast and salt are evenly distributed.
- 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. Stir until the mixture forms a dough, then knead the dough for about 5-7 minutes on a lightly floured surface or in the bowl, until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it 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, shape it into a loaf, and place it into a greased loaf pan. Cover and allow it to rise again for 30 minutes until puffed.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing to prevent sogginess.
Notes
- For softer bread, brush the top with melted butter immediately after baking.
- You can substitute whole milk with any milk of your choice, such as almond or soy milk, but this may affect flavor and texture slightly.
- If you don’t have instant yeast, use active dry yeast but activate it in warm milk before mixing.
- Ensure the dough is well kneaded for better gluten development and a soft texture.
- Store leftover bread in an airtight container to keep it fresh for up to 3 days or freeze for longer storage.
