Condensed Milk Bread is a simple yet delicious recipe that creates soft, fluffy, and milky loaves you won’t be able to resist. This bread is lightly sweetened with condensed milk, giving it a rich flavor and a beautiful texture. Ideal for breakfast, a snack, or even as a side dish to a meal, this recipe is perfect for bakers of all levels. Whether you’re a seasoned pro or a beginner, you’ll find this recipe easy to follow and incredibly rewarding.

Why You’ll Love This Recipe

This Condensed Milk Bread is a treat for anyone who loves soft, slightly sweet, and flavorful bread. The combination of milk and sweetened condensed milk creates a bread that is rich and indulgent, while still soft and fluffy on the inside. The egg wash and condensed milk glaze on top give the bread a glossy finish and a hint of sweetness. It’s perfect for breakfast, lunch, or as a snack on its own, and it’s so easy to make that even beginner bakers will enjoy the process. The best part? It’s completely fail-proof!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon active dry yeast

• 1/2 teaspoon salt

• 1 cup milk, room temperature

• 1/2 cup sweetened condensed milk

• 1 egg

• 3.5 cups all-purpose flour

• 1/4 cup unsalted butter, softened

Egg wash:

• 2 teaspoons egg yolk

• 1 tablespoon milk

Condensed milk glaze:

• 3 tablespoons condensed milk

• 1 tablespoon unsalted butter, softened

Directions

1. Begin by softening the butter at room temperature.

2. In a large mixing bowl, whisk together the milk, condensed milk, egg, salt, and yeast.

3. Sift the all-purpose flour into the same bowl and mix with a spatula until the ingredients are combined.

4. Continue folding the dough until it is fully incorporated. Add the softened butter and mix until the butter is thoroughly combined into the dough.

5. Transfer the dough to a floured surface and knead for 15 to 20 minutes until smooth. If the dough becomes too sticky, sprinkle a tablespoon of flour over the dough as needed.

6. Once kneaded, place the dough into a buttered bowl and cover it with a cloth or plastic wrap. Allow it to proof in a warm place for 1 hour or until the dough has doubled in size.

7. After the first proofing, gently press the dough to release the air, then divide it into two equal portions.

8. Shape each portion into a 16 x 8-inch rectangle, then roll up the dough and pinch the seam to seal. Slice the dough into equal pieces similar to how you would prepare cinnamon rolls.

9. Arrange the cut dough pieces in a loaf pan, cover lightly with plastic wrap, and let the dough rise for another 45 minutes.

10. Preheat your oven to 180°C (356°F) and bake the loaves for 22 minutes, or until they are golden brown.

11. While the bread bakes, prepare the condensed milk glaze by whisking together condensed milk and softened butter. Set aside.

12. After baking, remove the loaves from the pan immediately and brush them with the condensed milk glaze. Serve warm or at room temperature.

Servings and Timing

• Servings: 2 Loaves

• Prep Time: 40 minutes

• Cook Time: 22 minutes

• Additional Time: 1 hour 45 minutes (for rising)

• Total Time: 2 hours 47 minutes

Variations

• Add-ins: You can mix in chocolate chips, dried fruits, or nuts to the dough for a unique twist.

• Flavored Glaze: Experiment with adding vanilla extract or a bit of cinnamon to the condensed milk glaze for a different flavor.

• Make it dairy-free: Substitute the milk and butter with plant-based alternatives like almond milk and dairy-free butter.

Storage/Reheating

• Storage: Store the bread in an airtight container or wrap it tightly in plastic wrap to keep it fresh for up to 3 days at room temperature. For longer storage, keep it in the fridge for up to a week.

• Reheating: Reheat slices of bread in a microwave for about 15 seconds, or wrap the entire loaf in foil and warm it in a 300°F oven for 5–10 minutes.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture will be denser. You may need to adjust the liquid amounts slightly to get the right dough consistency.

2. How do I know when the dough has doubled in size during proofing?

The dough should look visibly puffed up and feel airy when you gently press it. You can also perform the “poke test” – press your finger into the dough and if the indentation remains, it’s ready.

3. Can I make the dough ahead of time?

Yes, you can prepare the dough the day before and refrigerate it after the first rise. Let it come to room temperature before shaping and baking.

4. Why is my dough too sticky to knead?

It could be due to the humidity in your environment. Add a little extra flour, but be careful not to overdo it, as it can result in dry bread.

5. Can I use instant yeast instead of active dry yeast?

Yes, you can. Instant yeast doesn’t require proofing in liquid, so you can mix it directly with the flour.

6. How can I make this recipe more sweet?

You can add extra sugar to the dough or increase the amount of condensed milk for a sweeter taste.

7. Can I freeze this bread?

Yes, you can freeze the bread after baking. Wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, let it thaw at room temperature and warm it in the oven.

8. Can I use other types of milk, like coconut milk?

Yes, you can substitute coconut milk or other non-dairy milks, but the flavor and texture may slightly change.

9. How can I ensure my bread is fluffy?

Kneading the dough well and allowing it to proof in a warm environment are key to achieving soft and fluffy bread.

10. Can I add a topping to this bread?

Yes, you can sprinkle sugar, cinnamon, or even sesame seeds on top of the bread before baking for a crunchy topping.

Conclusion

Condensed Milk Bread is a delightful and easy-to-make bread that will impress anyone who tries it. With its soft texture and rich, sweet flavor, this bread is perfect for any occasion. Whether you’re new to baking or a seasoned expert, this recipe is simple, straightforward, and guaranteed to be a hit. Don’t be afraid to experiment with variations and make it your own!