Of course! Fluffy Condensed Milk Bread is a wonderfully soft, slightly sweet, and incredibly tender bread. The condensed milk adds a subtle richness and helps keep the bread moist for days.
This recipe is perfect for a loaf of pull-apart bread or soft dinner rolls.
Fluffy Condensed Milk Bread (Pull-Apart Loaf)
This bread is famously soft, with a beautiful golden crust and a feathery-soft crumb.
Prep Time: 25 minutes (+ 2 hours rising)
Cook Time: 25-30 minutes
Yields: 1 loaf or 9 rolls
Ingredients
For the Dough:
· 3 cups (360g) bread flour (all-purpose flour works, but bread flour is better)
· 1 teaspoon instant yeast (or 1 ¼ tsp active dry yeast*)
· ½ teaspoon salt
· ½ cup (120ml) whole milk, lukewarm
· ½ cup (120ml) sweetened condensed milk
· 1 large egg, at room temperature
· 3 tablespoons (43g) unsalted butter, softened
For the Topping (Optional):
· 1 tablespoon melted butter
· 1 tablespoon sweetened condensed milk, for brushing
Instructions
- Combine Ingredients:
· If using Instant Yeast: In the bowl of a stand mixer, whisk together the bread flour, instant yeast, and salt.
· If using Active Dry Yeast: Warm the ½ cup of milk until it’s lukewarm (about 110°F/43°C). Sprinkle the active dry yeast over the milk, along with a pinch of sugar from the condensed milk. Let it sit for 5-10 minutes until foamy. Then, proceed by adding it to the flour mixture. - Make the Dough:
· Add the lukewarm milk, condensed milk, and egg to the flour mixture.
· Using the dough hook attachment, mix on low speed until a shaggy dough forms.
· With the mixer running, add the softened butter one tablespoon at a time, waiting for each piece to be incorporated before adding the next.
· Once all the butter is in, increase the speed to medium and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky but soft. - First Rise:
· Shape the dough into a ball and place it in a lightly greased bowl. Turn it over to coat.
· Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size. - Shape the Loaf:
· Lightly grease a 9×5-inch loaf pan.
· Punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
· Divide the dough into 4 equal pieces. Roll each piece into a smooth ball.
· Place the 4 balls of dough in a row in the prepared loaf pan. - Second Rise:
· Cover the pan with the plastic wrap or cloth and let the dough rise again for 45-60 minutes, until puffy and the dough balls are touching each other and the sides of the pan. It should nearly double in size. - Bake:
· Towards the end of the second rise, preheat your oven to 350°F (175°C).
· Bake the bread for 25-30 minutes, or until the top is a deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer.
· Optional Glaze: About 5 minutes before the bread is done, you can brush the top with a mixture of 1 tbsp condensed milk and 1 tbsp melted butter for an extra sweet, shiny crust. - Cool:
· Remove the bread from the oven and let it cool in the pan for 5 minutes.
· Then, transfer it to a wire rack to cool completely before slicing. This is hard to do because it smells so good, but slicing it hot can make it gummy.
Tips for Perfect Bread
· Flour Measurement: For accuracy, it’s best to weigh your flour. If using cups, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Don’t scoop directly from the bag.
· Dough Temperature: Using room temperature ingredients helps the yeast work efficiently. If your kitchen is cold, let the dough rise in a turned-off oven with the light on.
· Don’t Over-Bake: The bread is done when it sounds hollow when tapped on the bottom and reaches 190°F internally. Over-baking will dry it out.
· For Condensed Milk Rolls: Divide the dough into 9 equal pieces. Place them in a greased 8×8 or 9×9 square baking pan. Bake at 350°F for 20-25 minutes.
· Storage: Keep the bread in an airtight container at room temperature for up to 3 days. It also freezes beautifully for up to 3 months.
Enjoy your incredibly soft, sweet, and fluffy homemade bread