Description
This Sweetened Condensed Milk Bread is a soft and fluffy loaf enriched with sweetened condensed milk and a touch of vanilla. Ideal for breakfast or a snack, it pairs wonderfully with butter, jam, or cream cheese, and is simple to make at home. Enjoy its delightful sweetness and versatility!
Ingredients
Scale
- 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)
Instructions
- 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.
- In a large mixing bowl, whisk together the sweetened condensed milk, melted butter, sugar, egg, and vanilla extract until well combined.
- Once the yeast is activated, add it to the wet mixture and stir to combine.
- Gradually add the flour and salt to the wet mixture, mixing until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Gently punch down the risen dough to release the air.
- Turn the dough out onto a floured surface and divide it into two equal portions or keep it whole for one large loaf.
- Shape each portion into a rectangle, roll tightly from one end to the other to form a log, and pinch the seams to seal.
- Grease a loaf pan (or two) and place the shaped dough in the pan, seam side down.
- Cover the loaf and let it rise again for about 30-45 minutes, or until it has puffed up.
- Preheat your oven to 350°F (175°C).
- Beat the additional egg in a small bowl.
- Brush the top of the loaf with the egg wash and sprinkle with sesame or poppy seeds if desired.
- Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped. The internal temperature should be around 190°F (88°C).
- Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice with a serrated knife and enjoy with butter, jam, or cream cheese.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
- Ensure the water is warm but not too hot to avoid killing the yeast.
- You can customize the toppings with different seeds or leave them off for a plain loaf.
- This bread is versatile and can be used for sandwiches or enjoyed on its own.
- Prep Time: 20 minutes
- Cook Time: 30 minutes