Condensed Milk Bread That Tops All Bread Easy Recipes
I’ll be honest—I didn’t expect much from a recipe that came from a time when folks churned butter by hand. But wow. This condensed milk bread? It's warm, pillowy, and has a tender sweetness that reminds me of weekend mornings growing up. You know, the kind where you roll out of bed late and find something unexpectedly wonderful waiting in the kitchen.
Using condensed milk in bread dough might sound odd, but it gives the loaf a soft, almost cloud-like texture. And it's not sugary-sweet—just enough to make each slice feel like a hug. Perfect for French toast or just warm with a thick slab of butter.
This recipe hits that sweet spot between old-school comfort and modern ease. Whether you're a seasoned baker or just tired of dry loaves, this is one of those bread easy recipes that actually delivers. It’s also a great base if you’re into experimenting. Trust me, this one’s a keeper.
Servings: 12 slices
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water
- 1/2 cup sweetened condensed milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a small bowl, combine warm water and yeast. Let it sit for about 10 minutes until it looks frothy.
- In a large mixing bowl, stir together flour and salt.
- Add the yeast mixture, condensed milk, egg, and melted butter into the flour mixture. Mix until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1–1.5 hours or until doubled.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.
- Cover and let rise again for about 30 minutes, until it has puffed up.
- Preheat your oven to 350°F (175°C).
- Bake for 25–30 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
- Let cool slightly before slicing. Slather with butter or dunk in soup—whatever makes you happy.