Condensed Milk Bread

Soft, fluffy, and slightly sweet, Condensed Milk Bread is the perfect treat for breakfast or a snack! This bread has a tender texture and a hint of sweetness, thanks to condensed milk, making it ideal for sandwiches, toast, or just enjoying on its own.

Why You’ll Love This Recipe

• Ultra-Soft & Fluffy – The perfect pillowy texture.
• Mildly Sweet – Light sweetness from condensed milk.
• Easy to Make – No special skills required!
• Great for Any Occasion – Perfect for breakfast, snacks, or even French toast.

Ingredients You’ll Need

• All-Purpose Flour (3 cups) – The base for a soft and fluffy texture.
• Sweetened Condensed Milk (½ cup) – Adds sweetness and richness.
• Milk (¾ cup, warm) – Helps activate the yeast and hydrate the dough.
• Unsalted Butter (4 tbsp, softened) – For a rich, tender crumb.
• Egg (1 large) – Adds structure and softness.
• Active Dry Yeast (2 ¼ tsp / 1 packet) – Helps the dough rise.
• Salt (½ tsp) – Balances the flavors.

Tools You’ll Need

• Large mixing bowl
• Stand mixer (optional)
• Loaf pan (or round baking pan)
• Dough scraper
• Pastry brush (for glazing)

Let’s Make Condensed Milk Bread!

Step 1: Activate the Yeast

1. In a small bowl, mix warm milk (about 110°F/43°C) with yeast and let it sit for 5–10 minutes, until foamy.

Step 2: Make the Dough

2. In a large bowl, combine flour, salt, and condensed milk.
3. Add the egg, softened butter, and activated yeast mixture. Mix until a dough forms.

Step 3: Knead the Dough

4. Knead by hand or with a stand mixer (using the dough hook) for 8–10 minutes, until smooth and elastic.

Step 4: First Rise

5. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 5: Shape the Dough

6. Punch down the dough, divide it into equal portions, and shape into a loaf or rolls.
7. Place the shaped dough in a greased loaf pan and cover.

Step 6: Second Rise

8. Let it rise again for 30–45 minutes, until puffy.

Step 7: Bake

9. Preheat oven to 350°F (175°C).
10. Brush the top with a little condensed milk mixed with milk for a golden finish.
11. Bake for 25–30 minutes, until golden brown.

Step 8: Cool & Serve

12. Let it cool before slicing. Enjoy warm or toasted!

How to Serve

• With butter and jam for breakfast.
• As a sandwich bread for a light, slightly sweet touch.
• As French toast for an extra indulgent treat.

Tips for the Best Condensed Milk Bread

• Use warm milk (not hot) to activate the yeast properly.
• Knead well for the fluffiest texture.
• Let it rise fully before baking to avoid dense bread.
• For extra softness, brush with melted butter after baking.

Storing & Reheating

• Store at room temperature in an airtight container for 2–3 days.
• Freeze for up to 2 months; thaw at room temperature before serving.
• Reheat in the oven at 300°F (150°C) for 5 minutes or toast lightly.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes! Use the same amount and mix it directly into the flour—no need to proof.

Can I make this without eggs?
Yes! Replace the egg with ¼ cup of additional milk for a similar texture.

Can I use whole wheat flour?
You can, but the bread will be denser. Try using half all-purpose and half whole wheat for a balance.

Conclusion

This Condensed Milk Bread is soft, slightly sweet, and absolutely irresistible! Whether enjoyed fresh, toasted, or turned into French toast, it’s sure to become a favorite.

Prep Time: 15 minutes
Rise Time: 1.5 hours
Cooking Time: 30 minutes
Cuisine: Asian-Inspired, Bakery Style

Nutritional Information (Per Serving)
Calories: 180 | Protein: 5g | Carbohydrates: 30g | Fat: 5g | Fiber: 1g | Sugar: 6g

Give this recipe a try and let me know how it turns out!

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