... Print

The Ultimate Soft & Fluffy Sweetened Condensed Milk Loaf Bread

A freshly baked loaf of soft condensed milk bread, cut to show the fluffy interior and golden crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style bread at home with this easy recipe for soft, fluffy, and slightly sweet condensed milk bread. It is perfect for beginners and yields a tender crumb.

Ingredients

Scale
  • 1 cup warm milk (about 105°F to 115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and sugar. Sprinkle the yeast over the top. Let it sit for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Add the sweetened condensed milk, melted butter, and egg to the yeast mixture. Whisk until just combined.
  3. Add dry ingredients: Stir in the salt. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  5. First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Shape the loaf: Gently punch down the risen dough. Shape it into a log and place it into a greased 9×5 inch loaf pan.
  7. Second rise: Cover the loaf pan loosely and let the dough rise again in a warm spot for 45 to 60 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
  8. Bake: Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  9. Cool: Remove the bread from the pan immediately after baking and let it cool completely on a wire rack before slicing for the best, softest texture.

Notes

  • For an extra rich flavor, substitute 1/4 cup of the all-purpose flour with bread flour.
  • If you want a shiny top crust, brush the dough lightly with an egg wash (1 egg beaten with 1 teaspoon water) before baking.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://carlacooking.com/condensed-milk-bread-soft-fluffy-recipe/