Description
This Sweet Condensed Milk Bread recipe yields a soft and fluffy loaf with a subtle sweetness from condensed milk. Perfect for breakfast or a snack, it combines rich flavors with a tender crumb, making it a delightful homemade bread treat.
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 all-purpose flour, instant yeast, and salt. Mix them well to ensure even distribution of the yeast and salt.
- Mix the Wet Ingredients: In a separate bowl, whisk together the sweetened condensed milk, regular milk, and melted unsalted butter until smooth and uniform.
- Combine: Gradually add the wet ingredients into the dry ingredients mixture. Stir until a dough forms, then knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean towel or plastic wrap, 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 in a greased loaf pan. Cover and let it rise again for 30 minutes to achieve a second, gentle rise.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool and Serve: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. Let it cool completely before slicing to maintain its texture and crumb.
Notes
- Ensure the milk and butter are at room temperature before mixing to help activate the yeast.
- Kneading properly is crucial for gluten development and a good bread structure.
- If the dough is sticky, add flour a little at a time but avoid adding too much to keep the bread soft.
- To store, keep the bread in an airtight container for up to 3 days or freeze slices for longer storage.
- Check the bread around 30 minutes of baking and cover with foil if it browns too fast.
