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Condensed milk bread elevates simple ingredients into a luxuriously soft and gently sweetened loaf. With its tender, pull-apart texture and golden-brown crust, each slice offers the perfect balance of delicate sweetness and hearty bread satisfaction. This versatile loaf works beautifully for everything from morning toast to elegant tea sandwiches.
The inspiration for this bread came during a quiet weekend of kitchen experimentation. The moment it emerged from the oven, releasing its warm, caramel-like aroma, I knew this recipe was something special. The pillowy texture and delicate sweetness made it an instant family favorite.
Essential Ingredients
- Sweetened condensed milk: Provides signature flavor and tender crumb structure
- Cake flour: Creates finer texture, though all-purpose flour works well
- Whole milk: Adds necessary moisture and richness
- Unsalted butter: Enables salt control while adding flavor
- Instant yeast: Ensures consistent rise without pre-activation
- Egg wash: Creates beautiful golden finish
Baking Instructions
- Prepare Ingredients:
- Warm milk to 100°F. Mix with condensed milk until smooth. Combine flour, salt, sugar and yeast in large bowl. Make well in center, add milk mixture, stir until shaggy dough forms.
- Develop Dough:
- Knead 10 minutes until smooth and elastic. Gradually incorporate butter pieces. Test for windowpane effect - dough should stretch thinly without tearing.
- First Rise:
- Shape into ball, place in oiled bowl. Cover, let rise until doubled, about 60-90 minutes.
- Shape Loaf:
- Divide dough, form portions into cylinders. Arrange in loaf pan, cut sides facing walls.
- Second Rise:
- Cover loosely, proof until dough nears pan rim, about 45-60 minutes. Preheat oven to 350°F.
- Bake:
- Brush with egg wash. Bake 35 minutes, rotating once, until golden and hollow-sounding when tapped. Internal temperature should reach 190°F.
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Serving Suggestions
Serve warm slices with berry compote for breakfast. Create dainty tea sandwiches with cream cheese and cucumber. Toast and top with cinnamon butter for a simple dessert.
Recipe Variations
Add dried cranberries and orange zest for a festive twist. Incorporate matcha powder for a subtle green tea flavor. Shape into individual rolls, reducing bake time to 20 minutes.
Storage Tips
Store cooled bread in airtight container up to three days. Refresh by warming briefly at 300°F. Cool completely before storing to prevent condensation.
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This condensed milk bread represents the perfect harmony of technique and simple ingredients. Its distinctive aroma, tender texture, and subtle sweetness showcase how basic components can transform into something extraordinary through careful preparation.
Frequently Asked Questions
- → Can I use regular flour instead of cake flour?
- Sure, you can! Just replace one cup of cake flour with one cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch to keep the texture light.
- → How long will this bread stay fresh?
- If you wrap it tightly in plastic and store it at room temperature, the bread will stay fresh for about 3 days.
- → What’s the purpose of letting the dough rise twice?
- Letting it rise twice makes all the difference in texture and flavor. The first rest helps the yeast work, creating air pockets, and the second rise prepares it for the oven, giving you that soft, fluffy final result.
- → Can I freeze this bread?
- Absolutely! Wrap the loaf tightly with plastic wrap and then again with foil. Store it in the freezer, and when you’re ready, thaw it at room temperature.
- → Why is this bread so soft and fluffy?
- It’s all thanks to the enriched dough made with sweetened condensed milk, butter, and eggs. The milk adds a touch of sweetness and helps create that cloud-like texture.