Making the Bread Dough:
Prepare the Wet Ingredients: In a large bowl, crack the egg and whisk lightly. Add the milk, condensed milk, sugar, salt, and instant dry yeast. Stir well until all the ingredients are fully combined.
Combine with Flour: Gradually add the strong flour to the mixture, stirring with a spatula until it begins to form a shaggy dough. Cover the bowl with plastic wrap and let it rest for about 30 minutes. This rest period allows the flour to hydrate and the yeast to start activating.
Knead the Dough: Add the softened unsalted butter to the dough. Knead the dough by hand for about 10-15 minutes, or until it becomes smooth and elastic. This step is crucial as it develops the gluten, giving the bread its light, airy texture.
First Proofing: Place the kneaded dough in a clean bowl, cover it with plastic wrap, and let it rise in a warm place for about 40 minutes, or until it doubles in size. The dough should be soft and puffy at this stage.
Making the Condensed Milk Cream: 5. Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar together until light and fluffy.
Add Condensed Milk: Add the condensed milk to the butter mixture and continue to mix until fully incorporated. The result should be a smooth, creamy spread that will add extra richness to the bread.
Shaping and Final Proofing: 7. Prepare the Molds: Spread a generous layer of the condensed milk cream evenly on the bottom and sides of your baking molds. This will add flavor and prevent sticking.
Divide and Rest the Dough: Punch down the risen dough to release excess gas. Divide the dough into three equal portions, about 200 g each. Shape each portion into a ball, cover them with plastic wrap, and let them rest for 15 minutes.
Roll and Fill: Using a rolling pin, roll each ball of dough into a long rectangle. Spread a thin layer of condensed milk cream over the dough, then roll it up tightly from one end to the other, forming a log.
Cut and Arrange: Cut each rolled log into six equal pieces and place them cut side up into the prepared molds. The pieces should be snug but not overly tight, as they will expand during the final proofing.
Final Proofing: Cover the molds with plastic wrap and let the dough rise for an additional 30-40 minutes, or until doubled in size. The dough should be visibly puffy and have risen to fill most of the mold.
Baking the Bread: 12. Apply the Egg Wash: In a small bowl, whisk together the egg yolk and milk. Gently brush this egg wash over the tops of the risen dough, giving the bread a beautiful golden-brown finish.
Bake: Preheat your oven to 175 °C (350 °F). Bake the bread for about 15 minutes, or until the tops are golden brown and the bread sounds hollow when tapped. If the tops are browning too quickly, you can cover them loosely with aluminum foil during the last few minutes of baking.
Cool and Serve: Remove the bread from the oven and allow it to cool in the molds for a few minutes before transferring to a wire rack. Serve warm or at room temperature, enjoying the pillowy soft texture and the sweet, buttery flavor of the condensed milk bread.
Serving Suggestions:
Enjoy the bread fresh out of the oven as a breakfast treat.
Serve with butter, jam, or honey for a delightful afternoon snack.
Pair with a cup of coffee or tea for a cozy dessert.
Cooking Tips:
Ensure your yeast is fresh for optimal rise.
For extra flavor, you can add vanilla extract to the condensed milk cream.
If you want to experiment, try adding chocolate chips or dried fruit to the bread dough.
Nutritional Benefits:
Condensed Milk: Adds sweetness and creaminess while providing essential nutrients like calcium.
Milk: Rich in calcium and vitamin D, promoting bone health.
Eggs: Excellent source of protein, healthy fats, and vitamins.
Dietary Information:
Vegetarian: Yes
Nut-Free: Yes
Nutritional Facts (per slice, based on 12 servings):
Calories: 180
Protein: 4g
Fat: 7g
Carbohydrates: 26g
Fiber: 1g
Sugar: 5g
Storage:
Store any leftover bread in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the bread, wrapped tightly, for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Recipe:
This Condensed Milk Bread is not just a treat for your taste buds; it’s an experience! Its soft, fluffy texture combined with the sweet richness of condensed milk makes every bite comforting and delightful. Perfect for sharing with loved ones, this bread will surely become a staple in your baking repertoire.
Conclusion:
Thank you for joining me on this baking adventure! I hope you enjoy making and savoring this Condensed Milk Bread as much as I do. Share your thoughts and variations in the comments below. Happy baking!
Frequently Asked Questions:
Can I substitute regular milk for condensed milk in the dough?
No, condensed milk provides sweetness and moisture, which regular milk cannot replicate.
What if my dough doesn’t rise?
Ensure your yeast is fresh and that you’re proofing in a warm environment.
Can I make this bread without eggs?
Yes, you can use a flax egg or applesauce as a substitute.
How do I know when the bread is done?
The bread should be golden brown, and tapping it on the bottom should sound hollow.
Can I use whole wheat flour instead of strong flour?
Yes, but the texture may be denser. You may need to adjust the liquid amounts.
What can I do with leftover condensed milk?
Use it in desserts, coffee, or as a topping for pancakes.
Can I add flavors to the dough?
Yes, vanilla extract, almond extract, or spices like cinnamon can enhance the flavor.
How long can I store the bread?
Store in an airtight container for up to 3 days or freeze for up to 3 months.
What should I serve with this bread?
It pairs well with butter, cream cheese, or any fruit spreads.
Can I double the recipe?
Yes, simply double the ingredients and use a larger baking pan.
