If you’ve never had it, condensed milk bread is unbelievably soft, fluffy, buttery, and simply delicious.
I’m not going to lie, bread-making is a long, tedious process. I’m sure you’ll want the whole process to be rewarding, which is why I’m sharing this recipe.
Trust me, condensed milk bread is worth every step.
The milky flavor is delightful, but it’s the consistency that makes this bread a must-try. It’s like biting into a cloud, but it’s also chewy at the same time!
If you’ve never made bread from scratch before, condensed milk bread will get you hooked. Let’s get to it!
Condensed Milk Bread
Condensed milk bread is a Japanese-inspired white bread that’s insanely light, fluffy, and ultra-milky.
The combination of fresh and sweetened condensed milk gives this bread its unique and addictive flavor. The texture is to die for.
The Japanese process of making milk bread is a tad complicated, which is why I’m sharing with you a simplified version.
It’s still no piece of cake, but at least it’s a lot easier!
Ingredients
For the Bread:
- Milk – It’s not called milk bread for nothing! You’ll use both fresh and sweetened condensed milk for a wonderfully rich and creamy bread.
- Egg – It also makes the bread ultra-rich. It also acts as a leavening agent (along with the yeast) that helps make the bread rise. Plus, the yolk makes the crumb extra soft and tender.
- Sugar – To add a bit of sweetness to the creamy bread.
- Instant Yeast – The key to making any type of bread. You’ll use instant yeast for this recipe, so there’s no need to activate it beforehand. Just be sure it’s still fresh, otherwise, your bread won’t rise.
To test, stir 2 teaspoons of instant yeast in a mixture of ½ cup of water and ½ teaspoon of sugar. Let it rest for 10 minutes.
If the mixture has started to bubble and expand, congratulations, the yeast is still active.
- Flour – This recipe calls for all-purpose flour, but you can also use bread flour for a softer loaf with a chewy texture.
- Salt – For more flavor.
- Butter – For added richness.
- Egg Wash – For that lovely glossy finish. All you need is an egg and a bit of milk.
For the Glaze:
A sweet and smooth mixture of butter and sweetened condensed milk takes the bread over the top.
Tips for the Best Bread
- The dough will be sticky, so flour your hands to prevent it from sticking.
- You may notice in the recipe that I’ve included the measurement of the ingredients in grams. You’ll want to measure the ingredients as accurately as possible, so it’s better to use a weighing scale instead of measuring cups.
- Milk bread slices better once cooled, but if you can’t resist the urge, feel free to tear into the hot bread.
- Store the yeast in an air-tight container and in the fridge. Exposure to heat and air kills the live organisms in yeast.
- Store the bread in a plastic bag to keep it softer, longer.
Proofing and Shaping
Proofing is a necessary step in bread-making that helps the bread rise. You’ll need to proof the dough twice, but don’t worry, this step is literally effortless.
All you’ll need to do is let the dough sit for an hour covered in cloth post-kneading. After an hour, the dough should have doubled in size.
Once the initial proofing is done, it’s time to shape the dough. Punch the dough to deflate it and divide it in two.
Flatten and roll the dough with a rolling pin on a floured surface. Roll up the dough and cut it into seven equal slices.
Place the slices into a loaf pan, and proof it for one last time. The final proofing will take 45 minutes. Once it’s done, it’s ready for baking.
What Else to Do With Milk Bread
Condensed milk bread is fantastic on its own. It’s sweet, creamy, and oh so fluffy.
But apart from eating it as is, there are other ways to enjoy it, too. Here are some ideas:
- Bread and butter is always a fantastic combo, so go ahead and slather your milk bread with butter! A sprinkle of sea salt adds more flavor, too.
- This bread is already sweet, but I still like to drizzle it with honey for extra flavor.
- Turn leftovers into French toast. The bread is milky, so expect your toast to be extra yummy!
- Make a sandwich. Whether your filling is sweet, savory, or a combo of the two, you can’t go wrong.
Condensed Milk Bread
9
servings30
minutes25
minutes226
kcalIngredients
- For the Bread
1 cup 1 milk (250ml), room temperature
1/4 cup 1/4 sweetened condensed milk (75g)
1 1 egg, room temperature
2 tablespoons 2 sugar (30g)
2 1/4 teaspoons 2 1/4 instant yeast (7g)
3 1/4 cups 3 1/4 all-purpose flour (400g), plus more for kneading
1 teaspoon 1 salt (5g)
1/4 cup 1/4 butter, softened (50g)
1 1 egg, lightly beaten
2 tablespoons 2 milk
- For the Glaze
3 tablespoons 3 butter (45g), softened
3 tablespoons 3 sweetened condensed milk (45g)
Instructions
- In a bowl, stir the milk, condensed milk, egg, sugar, and yeast until combined.
- Add the flour and salt and mix until a dough is formed.
- Mix in the softened butter until combined. Use your hands to incorporate the butter into the dough easier.
- Lightly dust a flat clean surface with flour. Knead the dough on the surface until smooth and elastic, about 8 minutes. The dough is ready when it doesn’t tear when stretched.
- Grease a large bowl with oil. Place the dough in the bowl and cover it with a dry cloth. Let it rest for 1 hour in a warm place, or until the dough has doubled in size.
- Punch the dough with your fist to deflate it. Using a knife, split the dough in two.
- Place the first half of the dough on a floured surface and flatten it out with a rolling pin. Roll it up tightly and seal the edges by crimping them with your fingers. Slice the rolled dough into 7 equal pieces. Repeat the step with the other half of the dough.
- Place the dough slices in two 7×4 pans lined with parchment paper. Cover with a dry cloth and let it rest in a warm place for 45 minutes. Meanwhile, make an egg wash by whisking together egg and milk.
- Preheat the oven to 350 degrees Fahrenheit. Brush the dough slices with egg wash and bake for 20 to 22 minutes.
- To make the glaze, stir butter and condensed milk until well-combined.
- Let the bread cool in the pan for 5 minutes and brush with glaze. Serve warm.
