Soft and Fluffy Condensed Milk Bread recipe

Deliciously soft and fluffy bread with a hint of sweetness this condensed milk bread is a unique sandwich bread that stands out for its premium flavor and texture. It's perfect for making mouth-watering grilled cheese and it's so tender that you can use it to make the fluffiest french toast.

👩🏼‍🍳 What does condensed milk bread taste like?

Just 3 words - lightly sweet, fluffy, and soft. If you've ever had any enriched dough bread like brioche or Hokkaido milk bread before, this bread will remind you of that but made in a less complicated way!

The condensed milk is more subtle than it appears at first glance. Does not lend a sweet flavor but adds to the texture of the bread. And hence there is an added condensed milk glaze on top to amplify the flavor.

It is a mildly sweet bread perfect for French toast or even bread pudding, simply eat it plain or use it as a sandwich bread.

This bread is soft to the touch and Condensed Milk Bread is the perfect excuse to use up leftover condensed milk.

It is so good, you'll want to make it every day!

📌 What does Condensed Milk do in a bread?

The answer is simple: It makes it super soft and moist.

Condensed milk is made by combining whole milk and sugar, then heating it until the great majority of the water has evaporated out of the mixture leaving behind a thick, rich substance that's basically rich in fat.

This extra fat in condensed milk helps to soften the bread and adds tenderness, moisture, and flavor to the recipe.

In short, it kind of mimics the role of eggs in the enriched dough and hence is often used as a replacement for eggs in baking be it in this recipe that we are learning today or be it in cakes.

📝 Ingredients - Substitutions and Notes

Scroll to the recipe card to print this out.

• 250 gms (1 cup) Warm milk - Too cold milk won't activate the yeast and too hot will kill it. The ideal temperature would be around 90-110°F
• 105 gms (1/3 cup) sweetened condensed milk
• 1/4 (60 gms) cup yogurt or use 1 egg
• 31/4 cups (390 gms) all purpose flour
• 15 gms Milk Powder - optional but highly recommended
• 8 gms (2 tsp/1 sachet) Instant Yeast
• 1 tsp salt
• 57 gms (1/4 cup) Butter melted - Even softened butter would work. Either way, I recommend using unsalted butter.

👩🏼‍🍳 Step-by-Step Instructions

Step 1 - Prepare the Bread Dough

Step 2 - First Proofing.

Grease the bottom and sides of the bowl with some oil or butter.

Place the well-kneaded dough into it.

Cling wrap or plastic wrap the bowl. Then cover it with a clean kitchen towel and allow for first proofing for around 1 hour or until the dough is doubled in volume in a warm place.

To save time you can do this process in an Instant Pot too. Check out our blog post on Instant Pot Bread Proofing for more details.

Or simply grease the inside pot with some oil, and place the dough into it. Cover the lid. Choose the Yogurt setting and set the time to 30 mins.

Prepare the Loaf Pan

While the dough is proofing prepare the loaf pan.

Grease the base and sides of the pan with oil and line the base with parchment paper.

Step 3 - Shaping

Once proofed punch the dough down to release the gases and take it onto your worktop.

Divide the dough into two equal halves.

Keep one half covered until you are working with the other.

Now cover both the pans with a tea towel and allow for a second rise - 25 mins or until the dough reaches the brim of the pan.

Since this is a variation of milk bread recipes, you do not need to egg wash the top before baking.

Step 4 - Baking

Bake the proofed dough in the preheated oven of 180°C for 25 to 30 mins or until the top looks crisp golden brown and the bottom sounds hollow.

While the bread is in the oven baking prepare your condensed milk glaze to go on top.

Step 5 - Condensed Milk Glaze

In a small bowl combine the soft butter and condensed milk until it is a homogenous mixture that is of spreading consistency.

Once the breads are baked and still warm brush this glaze on top with a pastry brush all over the bread.

This glaze will give a nice sheen effect and also will soften the crust.

Allow the bread to sit in the pan for another 5 mins and then invert onto a wire rack to cool completely.

When done the right way, this condensed milk bread recipe is way easier and equally, flavor-packed than its counterparts.

🍞 Storage Instructions

Homemade bread is best eaten fresh that is on the same day of baking.

Of course, the leftovers can be stored for another few days.

Store in an airtight container. This bread is best eaten within 2 days of making it. If you can't eat it all, freeze what's left and eat it within 3 months.

To freeze the bread simply cling wrap it twice and then freeze.

Or else use it to make bread pudding or french toast, serve with ice-cream as a dessert.

💡 Baker's Tips

1. Except for the milk, all other ingredients should be at room temperature. Milk should be warm or else the yeast won't be activated and if it is too hot the yeast would be killed. A temperature of around 90-100°F is just right or else your bread rise would be hampered.
2. I prefer and recommend using Instant Yeast as it does not need to be activated and can be directly added to the flour mixture. However, if you are using active dry yeast make sure to activate it before proceeding with the recipe.
3. While rolling the bread to shape it into a log make sure that you are pressing and sealing the edges well so that the bread does not open up while baking and lose its shape. Also, ensure to place it seam side down.
4. Always keep the bread dough covered to ensure it doesn't get dried out especially in this case when you are working with one dough and the other one is resting.
5. You can knead the dough using your hands too. Check our Pita Bread recipe for detailed steps on how to knead the dough using your hands.
6. The usual tips for baking remain the same for this recipe too - preheat the oven, brush the baking pan with oil and line the base with parchment paper, do not leave the bread for too long in the pan once baked.
7. Instead of storing the leftovers, I would recommend you to make bread pudding or french toast out of it. This bread works so well for such recipes.
8. You can use the same dough to prepare any enriched bread recipe like cinnamon rolls, Japanese milk bread, or even finger doughnuts.
9. Use the same recipe to make delicious condensed milk bread rolls. Instead of rolling into a rectangular shape divide the dough into equal balls and shape it like dinner rolls.

Frequently Asked Questions

📝 Related Recipes:

1. 17+ recipes to use leftover condensed milk
2. 3 ingredient Condensed Milk Cookies
3. Hokkaido Milk Bread
4. Turkish Simit Recipe

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