Soft milk bread with a tender crumb and a gentle kiss of sweetness. I bake it when we want comfort fast. This is my riff on sweet bread recipes homemade. It checks every box for condensed milk bread recipes, Sweet Bread Recipes, sweet bread recipes, sweet bread recipe, bread recipes sweet, Bread Maker Recipes Sweet.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sweet Condensed Milk Bread Recipe
- 3) Ingredients for Sweet Condensed Milk Bread
- 4) How to Make Sweet Condensed Milk Bread
- 5) Tips for Making Sweet Condensed Milk Bread
- 6) Making Sweet Condensed Milk Bread Ahead of Time
- 7) Storing Leftover Sweet Condensed Milk Bread
- 8) Try these Dessert next
- 9) Sweet Condensed Milk Bread
- 10) Nutrition
1) Key Takeaways
I call this loaf my weekend smile. The crumb feels light. The crust shines. The scent fills the kitchen and everyone drifts in. Lila from Lila Cooks bakes it often.
The method stays friendly. Mix a soft dough. Let it rise. Shape a neat loaf. Brush a simple wash. Bake until the top turns golden. That is it.
Sweetened condensed milk sets the tone. Milk and butter bring tenderness. The loaf slices well for breakfast. The loaf works for dessert with honey or jam. It freezes well and toasts like a dream.
2) Easy Sweet Condensed Milk Bread Recipe
We love warm bread. We love sweet bread recipes homemade and we say it twice since this loaf proves it from the first slice. I lean on sweet bread recipes homemade when I need a win on a quiet Sunday. The dough stays soft. The flavor leans gentle. The shine looks playful.
My kitchen runs simple. I stir dry and wet. I knead until the dough turns smooth. I let time do the heavy lift. That pause builds flavor and bounce. I brew tea. I watch the rise.
Fans of condensed milk bread recipes nod at the first bite. Folks who search Sweet Bread Recipes find this loaf friendly. Readers who want a sweet bread recipe land here and stay. Bread Maker Recipes Sweet folks can mix the dough on the machine then bake in a pan.
3) Ingredients for Sweet Condensed Milk Bread
All purpose flour Soft wheat flour forms a tender crumb that lifts well. I scoop it lightly and level it so the dough stays soft and easy to knead.
Instant yeast This tiny helper wakes fast and gives steady rise. I mix it with the flour and skip any long wait. The dough starts strong.
Fine salt A pinch sharpens flavor and keeps the crumb balanced. The loaf tastes round and clean. The crust gains color in the heat.
Whole milk Milk adds body and softness. I use it at room temp so the yeast stays happy and active from the first stir.
Sweetened condensed milk This brings mellow sweetness and a glossy finish. It caramelizes at the edges and perfumes the crumb.
Egg One egg binds the dough and adds richness. The crumb feels springy and tender. Slices hold shape and toast well.
Unsalted butter Soft butter works into the dough and makes each bite plush. The loaf keeps fresh for longer than you think.
Egg wash A quick brush of egg and milk gives the top a burnished look that invites a first slice right from the rack.
Optional glaze A swipe of condensed milk mixed with butter melts over the warm crust and adds a soft sheen that kids love.
4) How to Make Sweet Condensed Milk Bread
Step one Whisk flour with instant yeast and salt in a large bowl. The mix should look even so the rise starts smooth.
Step two Stir milk condensed milk and egg in a second bowl. Pour into the dry mix. Use a spatula until the dough looks shaggy and moist.
Step three Move the dough to a lightly floured board. Knead until the surface turns satiny. Work in the soft butter until it vanishes.
Step four Set the dough in a greased bowl and cover. Let it rise in a warm spot until it doubles. The dough should feel airy and light.
Step five Press the air out with calm hands. Shape a snug loaf and place it in a greased pan. Cover again and let it puff until it crowns.
Step six Heat the oven to a steady bake at three hundred fifty F. Brush the top with egg wash. Bake until golden and fragrant.
5) Tips for Making Sweet Condensed Milk Bread
Use warm room temp milk and egg so the yeast wakes fast. Cold cuts rise time and dulls flavor. Small changes matter in sweet bread recipes.
Stop adding flour once the dough turns soft and springy. A tacky feel is fine. A stiff ball bakes dry. A soft dough bakes tall and tender.
Tent the loaf with foil near the end if the top colors fast. That simple move protects the shine and keeps the crumb pale and moist inside.
6) Making Sweet Condensed Milk Bread Ahead of Time
I often mix the dough at night. I cover the bowl and chill it. A slow rise builds deeper flavor and a close even crumb that slices tidy.
In the morning I shape the cold dough. The pan gets a light coat of oil. The second rise takes longer from the chill yet rewards with height.
For busy days I freeze the shaped loaf before the second rise. I wrap the pan well. I thaw in the fridge and then let it proof on the counter.
7) Storing Leftover Sweet Condensed Milk Bread
Cool the loaf to room temp. Slip the bread into a bag with the air pressed out. Keep it on the counter for two days where the crumb stays soft.
For longer storage I freeze slices on a tray. I tuck them into bags. A quick toast brings life back. The kitchen smells like fresh bake again.
Stale ends still shine. I make bread pudding or French toast. Sweet bread recipes homemade ideas never go to waste in our house.
8) Try these Dessert next
9) Sweet Condensed Milk Bread
Sweet Condensed Milk Bread sweet bread recipes homemade
Ingredients
- 3½ cups all purpose flour
- 1 tbsp instant yeast
- ½ tsp salt
- 1 cup whole milk room temperature
- ½ cup sweetened condensed milk
- 1 egg
- 2 oz unsalted butter softened
For the Egg Wash
- 1 egg beaten
- 1 tbsp milk
For the Glaze
- 3 tbsp sweetened condensed milk
- 1 tbsp butter softened
Instructions
Prepare the Dough
- Combine flour instant yeast and salt in a bowl.
- Whisk milk condensed milk and egg in another bowl then add to the dry mix and stir to a shaggy dough.
- Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
- Work in the softened butter until fully absorbed.
Proof the Dough
- Place dough in a greased bowl cover and let rise in a warm spot until doubled, about 1 to 2 hours.
Shape the Dough
- Press out air, shape into a tight loaf and set in a greased loaf pan.
Second Proofing
- Cover and let rise again until puffed and nearly doubled, about 2 hours.
Egg Wash and Bake
- Heat oven to 350°F 175°C.
- Brush the top with the egg wash and bake for 30 to 35 minutes until golden and the loaf sounds hollow when tapped.
- Cool in the pan for 10 minutes then move to a rack.
Glaze the Bread
- Mix condensed milk with butter until smooth then brush over the warm loaf.
10) Nutrition
One slice serves a calm start. About two hundred sixty calories. Sugar near nine grams. Sodium near two hundred ten milligrams. Fat near eight grams with four grams saturated. Carbs near forty grams. Fiber near one gram. Protein near seven grams. Cholesterol near forty five milligrams.
I am Lila and this bake lives on Lila Cooks. Fans of bread recipes sweet find joy here. The post blends craft and comfort and keeps steps clear. If you enjoy homemade sweet bread recipes you will keep this one close.
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