Sweet Condensed Milk Bread
This sweet condensed milk bread is rich, tender, and faintly caramel-sweet, perfect for various toppings or just as it is.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Measure by weight (about 500–520g for best results)
- 1 cup sweetened condensed milk Use a quality brand like Eagle Brand or La Lechera
- 1 cup warm milk About 110°F / 43°C
- 2 tablespoons active dry yeast Alternatively, use 2 1/2 teaspoons of instant yeast
- 1/4 cup granulated sugar For activating yeast
- 1/2 cup unsalted butter, melted Use good butter, let cool slightly before mixing
- 2 large eggs Use room temperature for better incorporation
- 1 teaspoon vanilla extract
- 1 teaspoon salt Enhances flavor
Instructions
Activation
- In a small bowl, stir the warm milk and sugar until dissolved. Sprinkle the active dry yeast over the milk and wait about 5–10 minutes for it to become bubbly and fragrant.
Mix Wet Ingredients
- In a large mixing bowl, whisk the sweetened condensed milk, melted butter, eggs, and vanilla extract until smooth.
- Pour in the foamy yeast mixture and stir to combine.
Combine Dry Ingredients
- Add the flour and salt gradually to the wet mixture, stirring until a soft, slightly sticky dough forms.
Kneading
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it feels smooth and elastic.
First Rise
- Place the dough in a greased bowl, turning once to coat. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shaping
- Punch the risen dough gently to deflate it and shape it into a single loaf or divide it into rolls.
Second Rise
- Cover shaped dough and let it rise again for about 30 minutes. Preheat your oven to 350°F (175°C) during this time.
Baking
- Bake in the preheated oven for 30–35 minutes until the crust is golden brown and the internal temperature reaches 190–200°F.
Cooling
- Let the bread cool in the pan for 15 minutes. Then turn it out onto a wire rack to cool completely before slicing.
Notes
For a shinier top, brush the loaf with melted butter while it’s still hot from the oven. This bread is perfect for various toppings or sandwiches and keeps fresh longer than plain bread due to the condensed milk and butter.