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Light & Pillowy Condensed Milk Bread Recipe

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3.9 from 4 reviews

This Light & Pillowy Condensed Milk Bread recipe creates soft, fluffy bread with a subtly sweet flavor thanks to the addition of sweetened condensed milk. Ideal for breakfast or as a snack, this bread features a tender crumb and golden crust achieved through careful kneading, proofing, and baking.

Ingredients

Dough

  • 1 cup whole milk (slightly warm at 80º – 90ºF)
  • 1 tablespoon instant yeast
  • ½ cup sweetened condensed milk
  • 1 large egg (lightly beaten)
  • 3 ¼ cups bread flour (sifted or whisked to aerate)
  • ½ teaspoon fine sea salt
  • ¼ cup unsalted butter (room temperature, cubed)

Egg Wash

  • 1 large egg (room temperature)
  • 1 tablespoon whole milk

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, pour the warm milk and sprinkle the instant yeast on top. Stir gently to combine and allow yeast to activate.
  2. Add Ingredients: Add the sweetened condensed milk and lightly beaten egg to the yeast mixture. Then add the sifted bread flour and sea salt.
  3. Knead Dough: Attach the dough hook to your mixer and mix on low speed until dough starts to come together. Increase to medium-low speed and gradually add the cubed butter a little at a time. Continue kneading until butter is fully incorporated and dough is slightly sticky but pulls away from the bowl’s sides. Perform the windowpane test to ensure proper gluten development. Add minimal extra flour (up to ¼ cup) only if the dough is excessively sticky.
  4. First Rise: Shape dough gently into a ball with lightly oiled hands and place seam side down into a lightly greased bowl. Cover with plastic wrap and let rise in a warm environment (75-80ºF) for 1 ½ to 2 hours until doubled in size.
  5. Prepare Pan and Shape Dough: While dough rises, line a loaf pan with parchment paper allowing some overhang. After rising, punch down dough and place on lightly floured surface. Divide into 3 equal portions for a loaf (or 12 equal pieces of approx. 3 oz each for rolls). Shape each into a tight ball.
  6. Second Rise: Arrange dough pieces seam side down close together in the prepared pan. For rolls, arrange in 4 rows of 3. Cover with plastic wrap and let rise until dough is level with the pan’s rim, about 30-40 minutes.
  7. Preheat Oven and Apply Egg Wash: Preheat oven to 350ºF. Whisk together 1 egg and 1 tablespoon of milk, then gently brush this egg wash over the surface of the dough for a shiny, golden crust.
  8. Bake: Bake in the preheated oven. For a loaf, bake 22-25 minutes until deep golden brown on top. For rolls, bake 18-20 minutes.
  9. Cool and Serve: Remove bread from oven and cool in pan for 5 minutes. Then transfer to a wire rack and cool completely before slicing or serving.

Notes

  • Slightly warm milk (80º – 90ºF) is essential to properly activate the yeast without killing it.
  • The windowpane test helps determine if the dough is kneaded enough to develop gluten.
  • Be careful not to add too much flour during kneading to maintain a soft, tender crumb.
  • Letting the dough rise in a warm place encourages optimal yeast activity and dough fermentation.
  • Egg wash promotes a beautiful golden crust and glossy finish.
  • This bread is best enjoyed the same day but can be stored wrapped at room temperature for up to 2 days or frozen for longer storage.

Find it online: https://bitezly.com/light-and-pillowy-condensed-milk-bread-recipe/