Fluffy Condensed Milk Bread

Description:

This Fluffy Condensed Milk Bread is ultra-soft, slightly sweet, and incredibly light with a beautiful golden crust. Made with pantry staples and enriched with condensed milk, it’s perfect for breakfast, snacking, or serving with tea or coffee. The result is a cloud-like bread that pulls apart like a dream!

📋 Ingredients for Fluffy Condensed Milk Bread

• 2½ cups (320g) all-purpose flour (plus more for dusting)

• 2¼ tsp (7g) instant dry yeast

• ¼ cup (60ml) warm milk (about 110°F / 43°C)

• ½ cup (120ml) warm water

• ¼ cup (60g) sweetened condensed milk (plus more for brushing)

• 1 tbsp sugar

• ¼ tsp salt

• 2 tbsp unsalted butter, softened

• 1 egg (for the dough)

• 1 egg (for egg wash – optional)

🥣 Instructions:

1. Activate the Yeast:

   • In a small bowl, combine warm milk, warm water, sugar, and yeast.

   • Let it sit for 5–10 minutes until frothy.

2. Make the Dough:

   • In a large bowl or stand mixer, add flour, salt, 1 egg, condensed milk, and the yeast mixture.

   • Mix until a shaggy dough forms, then add softened butter.

3. Knead:

   • Knead for 8–10 minutes by hand or with a mixer until smooth and elastic. Dough should be soft but not sticky.

4. First Rise:

   • Cover the bowl with a towel or plastic wrap.

   • Let it rise in a warm place for 1–1.5 hours until doubled in size.

5. Shape:

   • Punch down the dough and divide into 3 or 4 equal pieces.

   • Roll each piece into a ball or log, then place in a greased loaf pan or round cake pan.

6. Second Rise:

   • Cover and let rise again for 45 minutes to 1 hour until puffy.

7. Bake:

   • Preheat oven to 350°F (175°C).

   • Brush with egg wash or condensed milk.

   • Bake for 22–28 minutes until golden brown on top.

8. Glaze:

   • While still warm, lightly brush with extra condensed milk for a glossy, sweet finish.

9. Cool:

   • Let it cool slightly before serving. Best enjoyed warm!

📝 Notes:

• You can replace butter with oil if preferred.

• If your environment is cold, proof the dough in a slightly warm oven (turned off).

• Avoid overbaking to keep the bread soft and moist.

💡 Tips:

• To test if the dough is kneaded enough: stretch a small piece — it should form a thin “windowpane” without tearing.

• For extra richness, add 1 tsp vanilla extract or a pinch of nutmeg to the dough.

• You can also make individual rolls instead of a loaf.

🍽️ Servings:

Makes 1 loaf or 8–10 slices (or 9–12 rolls)

🧮 Nutritional Info (Per Slice, approx.):

• Calories: 180

• Protein: 5g

• Fat: 6g

• Carbohydrates: 27g

• Sugar: 7g

• Fiber: 1g

• Sodium: 120mg

(Note: May vary slightly based on exact ingredients and size.)

✅ Benefits:

• Great way to use leftover condensed milk.

• No need for special bread flour.

• Kid-friendly and perfect for lunchboxes.

• Sweet enough for dessert, but balanced enough for breakfast.

• Freezer-friendly!

❓ Q&A:

Q: Can I make this bread without eggs?
A: Yes! Replace the egg with ¼ cup of plain yogurt or applesauce for a soft texture.

Q: Can I use whole wheat flour?
A: You can use half whole wheat and half all-purpose flour, though the bread will be slightly denser.

Q: How should I store it?
A: Store in an airtight container at room temp for 2–3 days or freeze for up to 1 month.

Q: Can I make it in a bread machine?
A: Yes, use the dough setting, then shape and bake in your oven for better texture.