Sweet Condensed Milk Bread: A Deliciously Easy Recipe to Try Today

Sweet Condensed Milk Bread is a delightful treat that has captured the hearts and taste buds of many around the world. This soft, fluffy bread is not just a simple recipe; it carries with it a rich history that dates back to various cultures that have embraced the sweetness of condensed milk in their baking. I remember the first time I tasted this bread; the combination of its tender texture and the subtle sweetness was simply irresistible.

People love Sweet Condensed Milk Bread for its versatility and convenience. Whether enjoyed as a breakfast option, a snack, or even a dessert, it pairs beautifully with butter, jam, or even a drizzle of honey. The ease of preparation makes it a favorite among home bakers, and the aroma that fills your kitchen while it bakes is enough to make anyone’s mouth water. Join me as we explore this delightful recipe that brings warmth and joy to any table!

Ingredients:

• 4 cups all-purpose flour
• 1 cup sweetened condensed milk
• 1/2 cup warm water (about 110°F or 43°C)
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1 egg (for egg wash)
• Sesame seeds or poppy seeds (optional, for topping)

Preparing the Dough

1. **Activate the Yeast**: In a small bowl, combine the warm water and the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is active and ready to use. 2. **Mix Wet Ingredients**: In a large mixing bowl, whisk together the sweetened condensed milk, melted butter, sugar, egg, and vanilla extract until well combined. 3. **Combine Ingredients**: Once the yeast is activated, add it to the wet mixture. Stir to combine. 4. **Add Dry Ingredients**: Gradually add the flour and salt to the wet mixture. I like to do this in batches to avoid a flour explosion! Mix until a shaggy dough forms. 5. **Knead the Dough**: Transfer the dough to a floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. 6. **First Rise**: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Shaping the Bread

7. **Punch Down the Dough**: Once the dough has risen, gently punch it down to release the air. This step is crucial as it helps to create a finer crumb in the bread. 8. **Divide the Dough**: Turn the dough out onto a lightly floured surface. Divide it into two equal portions if you want to make two loaves, or keep it whole for one large loaf. 9. **Shape the Loaves**: For each portion, shape the dough into a rectangle. Roll it tightly from one end to the other to form a log. Pinch the seams to seal. 10. **Prepare the Baking Pan**: Grease a loaf pan (or two if you divided the dough) with butter or non-stick spray. Place the shaped dough into the pan, seam side down. 11. **Second Rise**: Cover the loaf with a kitchen towel and let it rise again for about 30-45 minutes, or until it has puffed up and fills the pan.

Baking the Bread

12. **Preheat the Oven**: While the dough is rising, preheat your oven to 350°F (175°C). This ensures that the oven is hot and ready for the bread. 13. **Prepare the Egg Wash**: In a small bowl, beat the additional egg. This will give the bread a beautiful golden color when baked. 14. **Apply the Egg Wash**: Once the dough has risen, gently brush the top of the loaf with the egg wash. If you like, sprinkle sesame seeds or poppy seeds on top for added texture and flavor. 15. **Bake the Bread**: Place the loaf in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature should be around 190°F (88°C). 16. **Cool the Bread**: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important as it helps to set the texture of the bread.

Serving Suggestions

17. **Slice and Serve**: Once the bread has cooled, slice it with a serrated knife. The sweet condensed milk gives it a lovely sweetness that pairs perfectly with butter, jam, or even cream cheese. 18. **Storage**: If you have leftovers (which is rare!), store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and then in aluminum

Conclusion:

In summary, this Sweet Condensed Milk Bread is an absolute must-try for anyone looking to elevate their baking game. The combination of the rich, creamy sweetness from the condensed milk and the soft, fluffy texture of the bread creates a delightful treat that is perfect for breakfast, snacks, or even dessert. Whether you enjoy it plain, toasted with a pat of butter, or slathered with your favorite jam, this bread is sure to impress. For those feeling adventurous, consider adding a sprinkle of cinnamon or nutmeg to the dough for a warm, spiced flavor, or fold in some chocolate chips or nuts for an extra layer of deliciousness. You can also experiment with different toppings, such as a drizzle of honey or a dusting of powdered sugar, to make it your own. I encourage you to give this Sweet Condensed Milk Bread a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking! Print