I’m not going to lie, bread-making is a long, tedious process. I’m sure you’ll want the whole process to be rewarding, which is why I’m sharing this recipe. Trust me, condensed milk bread is worth every step. The milky flavor is delightful, but it’s the consistency that makes this bread a must-try. It’s like biting into a cloud, but it’s also chewy at the same time! If you’ve never made bread from scratch before, condensed milk bread will get you hooked. Let’s get to it!
Condensed Milk Bread
Condensed milk bread is a Japanese-inspired white bread that’s insanely light, fluffy, and ultra-milky. The combination of fresh and sweetened condensed milk gives this bread its unique and addictive flavor. The texture is to die for. The Japanese process of making milk bread is a tad complicated, which is why I’m sharing with you a simplified version. It’s still no piece of cake, but at least it’s a lot easier!
Ingredients
For the Bread:
Milk – It’s not called milk bread for nothing! You’ll use both fresh and sweetened condensed milk for a wonderfully rich and creamy bread.Egg – It also makes the bread ultra-rich. It also acts as a leavening agent (along with the yeast) that helps make the bread rise. Plus, the yolk makes the crumb extra soft and tender. Sugar – To add a bit of sweetness to the creamy bread.Instant Yeast – The key to making any type of bread. You’ll use instant yeast for this recipe, so there’s no need to activate it beforehand. Just be sure it’s still fresh, otherwise, your bread won’t rise.
To test, stir 2 teaspoons of instant yeast in a mixture of ½ cup of water and ½ teaspoon of sugar. Let it rest for 10 minutes. If the mixture has started to bubble and expand, congratulations, the yeast is still active.
Flour – This recipe calls for all-purpose flour, but you can also use bread flour for a softer loaf with a chewy texture. Salt – For more flavor.Butter – For added richness.Egg Wash – For that lovely glossy finish. All you need is an egg and a bit of milk.
For the Glaze:
A sweet and smooth mixture of butter and sweetened condensed milk takes the bread over the top.
Tips for the Best Bread
The dough will be sticky, so flour your hands to prevent it from sticking.You may notice in the recipe that I’ve included the measurement of the ingredients in grams. You’ll want to measure the ingredients as accurately as possible, so it’s better to use a weighing scale instead of measuring cups.Milk bread slices better once cooled, but if you can’t resist the urge, feel free to tear into the hot bread.Store the yeast in an air-tight container and in the fridge. Exposure to heat and air kills the live organisms in yeast.Store the bread in a plastic bag to keep it softer, longer.
Proofing and Shaping
Proofing is a necessary step in bread-making that helps the bread rise. You’ll need to proof the dough twice, but don’t worry, this step is literally effortless. All you’ll need to do is let the dough sit for an hour covered in cloth post-kneading. After an hour, the dough should have doubled in size. Once the initial proofing is done, it’s time to shape the dough. Punch the dough to deflate it and divide it in two. Flatten and roll the dough with a rolling pin on a floured surface. Roll up the dough and cut it into seven equal slices. Place the slices into a loaf pan, and proof it for one last time. The final proofing will take 45 minutes. Once it’s done, it’s ready for baking.
What Else to Do With Milk Bread
Condensed milk bread is fantastic on its own. It’s sweet, creamy, and oh so fluffy. But apart from eating it as is, there are other ways to enjoy it, too. Here are some ideas:
Bread and butter is always a fantastic combo, so go ahead and slather your milk bread with butter! A sprinkle of sea salt adds more flavor, too.This bread is already sweet, but I still like to drizzle it with honey for extra flavor.Turn leftovers into French toast. The bread is milky, so expect your toast to be extra yummy!Make a sandwich. Whether your filling is sweet, savory, or a combo of the two, you can’t go wrong.
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