Description
This Easy Sweet Condensed Milk Bread is a soft, fluffy loaf subtly sweetened with sweetened condensed milk, perfect for breakfast or a snack. The recipe walks you through activating yeast, kneading, proofing, and baking to achieve a golden brown, tender bread with a hint of sweetness.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet dry yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup sweetened condensed milk
- 1/2 cup warm water (about 110°F/43°C)
- 1/4 cup butter, melted
Instructions
- Activate the yeast: In a small bowl, combine the warm water and dry yeast. Let the mixture sit for about 5 minutes until it becomes bubbly and foamy, indicating the yeast is active.
- Mix wet ingredients: Add the sugar, sweetened condensed milk, melted butter, and salt into the yeast mixture. Stir well until everything is thoroughly combined and smooth.
- Add flour: Gradually incorporate the all-purpose flour into the wet mixture, a little at a time. Mix until the dough starts to come together, adding extra flour if necessary to reach the right dough consistency that is soft but no longer sticky.
- Knead the dough: Transfer the dough onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic. Add flour sparingly during kneading if the dough is too sticky.
- First rise: Place the kneaded dough in a greased bowl, cover it with a damp towel or plastic wrap, and allow it to rise in a warm place for about 1 hour or until the dough doubles in size.
- Shape the dough: Gently punch down the risen dough to release trapped air. Shape it into a loaf form and place it into a greased loaf pan, ensuring an even surface.
- Second rise: Cover the loaf pan and let the dough rise again for 30 minutes, or until it puffs up noticeably.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaf for 25 to 30 minutes, until the bread is golden brown on top and sounds hollow when tapped on the bottom, indicating it is fully baked.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for 5 minutes. Then transfer it onto a wire rack to cool completely before slicing and enjoying.
Notes
- Warm water should be about 110°F (43°C) to activate yeast properly without killing it.
- If the dough is too sticky when kneading, add flour a tablespoon at a time.
- Make sure the dough doubles in size during each rise for a light and fluffy texture.
- Use a toothpick or tap the bottom of the loaf to check if the bread is done baking—the hollow sound signals doneness.
- Let the bread cool completely before slicing to prevent it from becoming gummy inside.
