Deliciously soft and fluffy bread with a hint of sweetness this condensed milk bread is a unique bread that stands out for its premium flavor and texture.
Into the bowl of a stand mixer add lukewarm milk, yogurt, and condensed milk.
In a separate medium bowl, take the flour, add salt to it and mix well.
Now add this flour and salt mix to the bowl of stand mixer followed by milk powder, and yeast.
On low speed, using a dough hook combine everything till it is mixed together, then increase the speed to high and knead on medium-high for 8 mins.
After 8 mins, add the butter to it and knead again for another 4 mins until the dough feels soft and bouncy.
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.
Alternatively you can also prove the dough in the Instant Pot to save time. Spray some oil in the inside pot. Place the kneaded dough into it. Close with a glass lid and choose Yogurt mode and set the time for 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.
Take one half of the dough and roll it into a long rectangle shape to a width that would fit your loaf pan
Shape it into a log by rolling from the edge closest to you. Crimp the dough using your fingers to seal the edges.
Divide it into 8 equal portions using a sharp knife or bench scraper.
Then place the dough into the prepared bread tin. Cover with a tea cloth while you work on the next half. Repeat the exact same steps with the other half too.
Step 4 - Second Proofing
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.
Step 5 - 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.
Step 6 - Condensed Milk Glaze
While the bread is in the oven baking prepare your condensed milk glaze to go on top.
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.
Allow the bread to sit in the pan for another 5 mins and then invert onto a wire rack to cool completely.
Enjoy warm or use it to make sandwiches, bread pudding or french toast.
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Notes
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.
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.
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.
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.
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.
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.
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.
You can use the same dough to prepare any enriched bread recipe like cinnamon rolls, Japanese milk bread, or even finger doughnuts.
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.