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The Ultimate Soft & Fluffy Sweetened Condensed Milk Loaf Bread (Easy Beginner Recipe)

A golden-brown loaf of soft condensed milk bread, sliced to show the fluffy white interior, resting on a cooling rack.
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Bake a bakery-style loaf with this easy recipe for sweetened condensed milk bread. It results in a remarkably soft, tender crumb and a light sweetness perfect for breakfast or snacks.

Ingredients

Scale
  • 1 cup warm milk (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1 tablespoon unsalted butter, softened (for brushing)

Instructions

  1. In a large bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes until foamy. This activates the yeast.
  2. Stir the granulated sugar and sweetened condensed milk into the yeast mixture until dissolved.
  3. Whisk in the egg, melted butter, and salt until combined.
  4. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. It should pass the windowpane test.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. Shape it into a log and place it into a greased 9×5 inch loaf pan.
  8. Cover the pan loosely and let the dough rise again in a warm spot for 45 to 60 minutes, or until the dough has crowned about 1 inch above the rim of the pan.
  9. Preheat your oven to 350°F (175°C) about 20 minutes before the second rise finishes.
  10. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  11. Immediately remove the bread from the pan and place it on a wire rack. Brush the top crust with the 1 tablespoon of softened butter while still hot for extra richness.
  12. Allow the bread to cool completely on the rack before slicing to achieve the best tender crumb texture.

Notes

  • For an even richer flavor, substitute whole milk for the warm milk specified in the recipe.
  • If you want to make sweet rolls instead of a loaf, divide the dough into 12 equal pieces after the first rise, shape into balls, and place them in a greased 9×13 inch pan for the second rise before baking.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and foil.

Nutrition

Find it online: https://gourmetgaze.com/condensed-milk-bread-ultimate-soft-fluffy-loaf/