Fluffy Condensed Milk Bread is soft, slightly sweet, and incredibly airy, thanks to the addition of condensed milk. The condensed milk adds a rich flavor and keeps the bread wonderfully moist. This bread is perfect for breakfast, snacks, or even as a base for sandwiches. The best part? It’s easy to make and doesn’t require any special ingredients. Here’s how you can make it:
Fluffy Condensed Milk Bread
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F or 45°C)
- 1 tablespoon sugar
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk (or warm water)
- 1 egg
- 1 teaspoon vanilla extract (optional)
Instructions:
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Activate the yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently to dissolve the sugar and let the mixture sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.
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Make the dough:
- In a large bowl, combine the flour and salt. Make a well in the center.
- Add the activated yeast mixture, melted butter, sweetened condensed milk, whole milk, egg, and vanilla extract (if using) into the well. Mix everything together until it forms a sticky dough.
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Knead the dough:
- Transfer the dough onto a floured surface and knead it for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, but try to keep it as soft as possible.
- Alternatively, you can use a stand mixer with a dough hook attachment. Knead the dough on low speed for about 6-8 minutes until it pulls away from the sides of the bowl and becomes smooth.
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First rise:
- Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
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Shape the dough:
- Once the dough has risen, punch it down to release any air bubbles.
- Turn the dough out onto a floured surface and shape it into a loaf. To do this, flatten the dough into a rectangle, then roll it tightly from one end to the other, pinching the seams to seal. Place the rolled dough into a greased 9×5-inch loaf pan.
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Second rise:
- Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough rise for another 30-45 minutes, or until it has puffed up and is about 1 inch above the rim of the pan.
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Bake:
- Preheat your oven to 350°F (175°C). Once the dough has risen, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- For a soft crust, you can brush the top with melted butter as soon as it comes out of the oven.
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Cool and serve:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips:
- Storage: This bread is best eaten within 2-3 days for maximum fluffiness, but you can store it in an airtight container at room temperature or refrigerate it to keep it fresh for longer.
- Freezing: You can also freeze the bread after it has cooled completely. Wrap it tightly in plastic wrap and foil before freezing for up to 1 month. To thaw, simply leave it out at room temperature.
- Flavor variations: Add a little cinnamon or nutmeg to the dough for a warm, spiced flavor. You can also mix in some dried fruits like raisins or cranberries for extra texture.
This Fluffy Condensed Milk Bread is soft, slightly sweet, and has the perfect texture for sandwiches or just slathered with butter and jam. It’s a comforting, homemade bread that’s easy to make and delicious every time. Let me know if you’d like any variations or tips!