Condensed Milk Bread: The Ultimate Guide to Baking Deliciousness

Condensed Milk Bread: Prepare to be transported to a realm of unparalleled sweetness and pillowy softness! Imagine sinking your teeth into a loaf so tender, so subtly sweet, that it melts in your mouth with every bite. This isn’t just bread; it’s an experience, a comforting hug in carbohydrate form. I’m thrilled to share my foolproof recipe with you.

While the exact origins of condensed milk bread are debated, its popularity has exploded across Asia, particularly in countries like Japan and China. It’s often found in bakeries and cafes, cherished for its unique texture and delicate flavor. The addition of condensed milk not only imparts a delightful sweetness but also contributes to the bread’s incredibly soft and moist crumb. It’s a testament to how simple ingredients can combine to create something truly extraordinary.

What makes this bread so irresistible? It’s the perfect balance of sweet and savory, the satisfying chewiness, and the sheer convenience of it all. It’s fantastic on its own, toasted with butter, or used to create delectable sandwiches. Whether you’re a seasoned baker or just starting out, this recipe is surprisingly easy to follow, guaranteeing a perfect loaf every time. Get ready to impress your friends and family with this delightful treat!

Ingredients:

• For the Dough:
• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• 1 packet (7g or 2 ¼ teaspoons) active dry yeast
• ¾ cup (180ml) lukewarm milk (about 105-115°F)
• ¼ cup (60ml) lukewarm water (about 105-115°F)
• 1 large egg, lightly beaten
• 4 tablespoons (56g) unsalted butter, softened
• For the Condensed Milk Filling:
• 1 (14 ounce) can (397g) sweetened condensed milk
• 2 tablespoons (28g) unsalted butter, softened
• ½ teaspoon vanilla extract
• Pinch of salt
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk or water

Preparing the Dough:

1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), combine the lukewarm milk, lukewarm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes, or until the yeast is foamy. This step is crucial to ensure your yeast is alive and active, which will help your bread rise properly. If the yeast doesn’t foam, it might be old or the liquid was too hot, and you’ll need to start again with fresh yeast.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the flour, which is important for controlling the yeast activity and developing the flavor of the bread.
3. Mix the Dough: If using a stand mixer, attach the dough hook. Add the flour mixture to the yeast mixture, along with the lightly beaten egg. Mix on low speed until a shaggy dough forms. Gradually add the softened butter, a tablespoon at a time, mixing well after each addition until fully incorporated. The dough will be sticky at this point, and that’s perfectly normal.
4. Knead the Dough: Increase the mixer speed to medium-low and knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until it reaches the same consistency. The dough should be tacky but not overly sticky. If it’s too sticky, add a tablespoon of flour at a time, but be careful not to add too much, as this can make the bread tough.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The rising time will depend on the temperature of your environment. A warm spot will help the dough rise faster.

Preparing the Condensed Milk Filling:

1. Combine Ingredients: In a medium bowl, combine the sweetened condensed milk, softened butter, vanilla extract, and a pinch of salt. Mix well until smooth and creamy. Make sure the butter is truly softened, or you’ll end up with lumps in your filling. The vanilla extract enhances the sweetness and adds a lovely aroma.

Assembling and Baking the Bread:

1. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
2. Divide and Roll Out the Dough: Divide the dough into two equal portions. Roll out each portion into a large rectangle, about 12×18 inches. Try to keep the rectangles as even as possible for a uniform final product.
3. Spread the Filling: Spread half of the condensed milk filling evenly over each rectangle of dough, leaving a small border along the edges. This border will help seal the dough when you roll it up.
4. Roll Up the Dough: Starting from one of the long edges, tightly roll up each rectangle of dough into a log. Pinch the seam to seal it tightly.
5. Cut and Arrange: Using a sharp knife or dough scraper, cut each log into 1-inch thick slices. Arrange the slices, cut-side up, in a greased 9×13 inch baking pan. You can arrange them in rows or in a more random pattern, depending on your preference.
6. Second Rise: Cover the baking pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 30-45 minutes, or until they have puffed up slightly. This second rise is important for creating a light and airy texture.
7. Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
8. Prepare Egg Wash: In a small bowl, whisk together the egg and milk (or water) to create the egg wash.
9. Brush with Egg Wash: Gently brush the tops of the rolls with the egg wash. This will give them a beautiful golden-brown color and a slightly glossy finish.
10. Bake: Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through. To check for doneness, insert a toothpick into the center of a roll; it should come out clean. If the tops are browning too quickly, you can tent the pan with aluminum foil during the last 10 minutes of baking.
11. Cool and Serve: Let the rolls cool in the pan for a few minutes before serving. They are best enjoyed warm, when the filling is still gooey and delicious. You can also dust them with powdered sugar for an extra touch of sweetness, if desired.

Tips for Success:

• Use a Kitchen Scale: For the most accurate results, I highly recommend using a kitchen scale to measure your ingredients, especially the flour. This will ensure that your dough has the correct consistency.
• Don’t Overknead: Overkneading can result in a tough bread. Knead just until the dough is smooth and elastic.
• Warm Environment for Rising: A warm environment is crucial for the dough to rise properly. You can place the dough in a slightly warmed oven (turned off, of course!) or in a sunny spot in your kitchen.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep a close eye on the rolls and adjust the baking time as needed.
• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. To reheat, simply warm them in the oven or microwave.

Conclusion:

Well, there you have it! I truly believe this Condensed Milk Bread recipe is a game-changer. It’s not just bread; it’s an experience. The subtle sweetness, the incredibly soft texture, and the ease of preparation make it a must-try for any baker, regardless of skill level. Seriously, if you’ve ever been intimidated by bread making, this is the recipe to conquer your fears. It’s practically foolproof, and the reward is a loaf of bread so delicious, you’ll wonder why you ever bought store-bought again.

But why is it a must-try? Beyond the simplicity, it’s the sheer versatility. This bread isn’t just for sandwiches (though it makes amazing ones!). Think about it: toasted with a smear of butter and a sprinkle of cinnamon sugar for a cozy breakfast. Or how about using it as the base for French toast, soaking up all that eggy goodness and caramelizing beautifully in the pan? The possibilities are endless!

Serving Suggestions and Variations:

Speaking of possibilities, let’s talk about variations! While the basic recipe is divine, don’t be afraid to experiment. A handful of chocolate chips kneaded into the dough before baking adds a decadent touch. Or, for a more savory option, try incorporating some chopped herbs like rosemary or thyme. A sprinkle of everything bagel seasoning on top before baking gives it a delightful crunch and savory flavor. You could even add a swirl of cinnamon sugar throughout the dough before baking for a sweet, aromatic treat.

For serving, I personally love slicing it thick and enjoying it warm with a generous dollop of homemade jam. It’s also fantastic alongside a bowl of soup or chili, providing a comforting and slightly sweet counterpoint to the savory flavors. And, as I mentioned before, it makes incredible sandwiches. Think grilled cheese, turkey and cranberry, or even a simple peanut butter and jelly – the subtle sweetness of the bread elevates any filling.

Don’t forget about dessert! This Condensed Milk Bread can be transformed into a stunning bread pudding. Simply cube the bread, soak it in a custard mixture, and bake until golden brown and bubbly. You can even add dried fruits, nuts, or chocolate chips to customize it to your liking. Another fun idea is to use it to make mini pizzas. The soft, slightly sweet crust is the perfect base for your favorite toppings.

Ready to Bake?

I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s the perfect way to impress your friends and family, or simply to treat yourself to a little bit of homemade goodness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Condensed Milk Bread you’ve ever tasted. And most importantly, don’t be afraid to have fun with it! Baking should be enjoyable, so relax, experiment, and let your creativity shine.

Once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and stories in the comments below! I can’t wait to see what you create. Happy baking!

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