Is a stand mixer necessary to make condensed milk bread?

Of course! Although a stand mixer facilitates the process, you can knead the dough by hand for 12 to 15 minutes until it is elastic and smooth. In fact, the tactile experience enhances your intuition for baking bread.

What caused my bread to collapse while it was baking?

This usually occurs when the oven temperature isn't hot enough at first or when the dough overrises before baking. For the first 10 minutes of baking, try raising the oven temperature by 25°F or cutting the second rise time by 10 to 15 minutes

Can I make dinner rolls with this dough rather than a loaf?

Indeed! After the first rise, divide the dough into 12 equal portions, form into balls, and place in a baking dish that has been greased. For perfectly soft dinner rolls, cut the baking time to 18 to 22 minutes

Can I use a condensed milk substitute that doesn't contain dairy?

As a 1:1 substitute, coconut condensed milk works incredibly well, adding a delicate tropical note that perfectly balances the bread. Condensed milk substitutes made from oats also work well with little modification to the recipe

Without a thermometer, how can I determine whether my bread is done baking

After taking the loaf out of the pan, tap the bottom; it should sound hollow. A wooden skewer inserted into the center is another technique; it should emerge clean and free of any dough residue

Can I modify this simple condensed milk bread recipe to include mix-ins?

Of course! After the first rise, add up to 1 cup of mix-ins, such as chocolate chips, dried fruit, or nuts. Before the final shaping, try adding swirls of cheese, garlic butter, or herbs for savory variations

My bread is too dense; why is that?

Insufficient rising (check the freshness of your yeast), over-flouring during kneading, or insufficient kneading time are the main causes of dense bread. When the dough is properly developed, it should feel tacky but not sticky

Condensed Milk Bread Recipe You'll Love to Bake

Description

A pillowy soft, lightly sweetened bread made with condensed milk that creates an irresistible texture and flavor. This versatile condensed milk bread walks the perfect line between dessert and breakfast staple, with a tender crumb structure and exceptional moisture retention that keeps it fresh longer than standard recipes.

Ingredients

Scale

4 cups (500g) all-purpose flour
1/2 cup (120ml) sweetened condensed milk
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1/4 cup (60g) unsalted butter, softened
1 cup (240ml) warm milk
2 1/4 tsp (7g) active dry yeast
1 tsp salt
1 tbsp vanilla extract
Egg wash: 1 beaten egg with 1 tbsp water

Instructions

Combine warm milk (105-110°F/40-43°C) with 1 tablespoon sugar and the active dry yeast. Let sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together flour and salt. Create a well in the center and add condensed milk, remaining sugar, egg, and vanilla extract. Pour in the activated yeast mixture and combine until a shaggy dough forms.
Add softened butter to the dough and knead for 8-10 minutes until smooth, elastic, and pulls away from the sides of the bowl.
Place dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth and let rise in a warm area until doubled in size (about 45 minutes).
Gently punch down the dough and turn onto a lightly floured surface. Divide into three equal portions and roll each into an oval shape approximately 8×4 inches.
From the short end, roll each piece tightly into a log, pinching the seams to seal. Arrange logs side by side in a greased 9×5-inch loaf pan.
Cover and allow to rise again for about 45 minutes, until dough reaches about 1 inch above the rim of the pan.
Preheat oven to 350°F (175°C). Brush the top with egg wash and bake for 25-30 minutes until deep golden brown and internal temperature reaches 190°F (88°C).
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For optimal rising, create a warm environment by heating your oven to its lowest setting, turning it off, then placing the covered dough inside with the door cracked.
If top browns too quickly while baking, tent with aluminum foil after 15 minutes.
Verify bread is done by tapping the bottom – it should sound hollow.
Allow bread to cool completely before slicing to prevent a gummy texture.
The dough can be refrigerated after the first rise for up to 24 hours for convenient morning baking.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 12g
Sodium: 210mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 35mg

Keywords: condensed milk bread, sweet bread, soft bread, homemade bread, sweet milk bread, breakfast bread, dessert bread