Extra Soft & Fluffy Condensed Milk Bread is a delightful treat that combines the richness of condensed milk with the light, airy texture of freshly baked bread. This bread is incredibly soft, with a tender crumb that melts in your mouth. The addition of condensed milk gives it a subtle sweetness, making it perfect for breakfast, a snack, or even as a dessert. Its lightness and delicate sweetness make it a favorite in many households around the world, especially in countries where sweet, soft bread is a staple in the daily diet. Whether paired with a cup of tea or enjoyed on its own, this bread offers a comforting, indulgent experience. The recipe for Extra Soft & Fluffy Condensed Milk Bread is easy to follow, requiring only a few basic ingredients, but the result is nothing short of extraordinary. Thanks to the use of condensed milk, the bread stays moist for days, maintaining its softness and flavor long after it’s been baked. This is a bread you’ll want to bake again and again, especially if you’re looking to impress friends or family with your baking skills.
The History of Condensed Milk Bread
Condensed milk has been a staple ingredient in baking for many years, dating back to the mid-19th century when it was first introduced by the American inventor Gail Borden. The creation of condensed milk revolutionized the way people could store and use milk, particularly in areas where fresh milk was hard to come by. Condensed milk soon became a key ingredient in various sweet and savory dishes, and one of its most beloved applications is in the making of soft, sweet breads. In many Asian and Latin American countries, condensed milk bread is a familiar treat, often enjoyed as part of breakfast or a light snack. Its popularity grew due to its rich, slightly sweet flavor and the fact that it helped make bread even softer and fluffier. Over the years, recipes for this bread have been passed down and adapted, with each culture putting its own spin on the classic. While it is widely consumed across different continents, the bread’s soft and airy texture remains consistent, making it a timeless favorite. Today, Extra Soft & Fluffy Condensed Milk Bread has become a modern classic, appreciated for both its taste and versatility.
Ingredients Breakdown
To make Extra Soft & Fluffy Condensed Milk Bread, the key ingredients include flour, yeast, condensed milk, butter, sugar, and eggs. All-purpose flour is used as the base of the dough, providing structure and texture. Active dry yeast helps the bread rise, creating the soft and airy crumb. The condensed milk is the star of the recipe, contributing both sweetness and moisture, which is essential for keeping the bread soft for longer. Butter adds richness and flavor, while sugar enhances the bread’s sweetness and helps activate the yeast during the proofing process. Eggs provide additional richness, helping to bind the dough and contributing to its soft texture. A pinch of salt balances the sweetness and brings out the flavors of the other ingredients. These simple ingredients come together to create a bread that is light, fluffy, and irresistible.
Step-by-Step Recipe
- Begin by activating the yeast. In a small bowl, combine ¼ cup of warm water with 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
- In a separate large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Create a well in the center and add the activated yeast mixture, ½ cup of condensed milk, 2 tablespoons of melted butter, and 1 large egg.
- Mix all the ingredients together using a spoon or a stand mixer fitted with a dough hook until a sticky dough forms. Knead the dough for about 8-10 minutes, either by hand or using the mixer, until it becomes smooth and elastic. If the dough is too sticky, add small amounts of flour until it is manageable, but be careful not to add too much.
- Once the dough is smooth and elastic, place it in a lightly greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and gently knead it for a few minutes. Divide the dough into smaller portions if desired and shape it into a loaf or individual rolls.
- Place the shaped dough into a greased loaf pan or on a baking tray, cover it with a towel, and let it rise for an additional 30-45 minutes, until it has puffed up again.
- Preheat the oven to 350°F (175°C). Once the dough has finished its second rise, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove the bread from the oven and allow it to cool slightly before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips for the Perfect Extra Soft & Fluffy Condensed Milk Bread
For the softest, fluffiest bread, it’s essential to allow the dough enough time to rise. Don’t rush the proofing process, as this is what gives the bread its light texture. When activating the yeast, make sure the water is warm, but not hot, as temperatures above 120°F (49°C) can kill the yeast. If you’re using a stand mixer, make sure to knead the dough on a low speed to avoid overworking it. When shaping the dough, be gentle to avoid deflating the air bubbles you’ve worked so hard to create. Additionally, if you’re making individual rolls, make sure they are spaced out evenly on the baking tray to ensure they bake evenly. For an extra touch of richness, you can brush the top of the bread with a little melted butter as soon as it comes out of the oven. This will not only add flavor but also give the bread a beautiful golden finish.
Variations and Customizations
While the classic version of Extra Soft & Fluffy Condensed Milk Bread is delicious on its own, there are plenty of ways to customize it to your tastes. For a tropical twist, you can add shredded coconut to the dough or sprinkle it on top of the bread before baking. If you prefer a sweeter bread, try adding chocolate chips or chopped dried fruits like raisins, cranberries, or apricots to the dough. For a savory version, omit the sugar and condensed milk and incorporate herbs like rosemary, thyme, or garlic into the dough. You can also experiment with different fillings, such as cream cheese or fruit jams, by rolling the dough around the filling before baking. If you enjoy a slightly crunchy crust, try brushing the dough with an egg wash before baking to give it a glossy finish. The possibilities are endless, and with each variation, you can discover a new way to enjoy this incredibly soft and fluffy bread.
Health Considerations and Nutritional Value
Extra Soft & Fluffy Condensed Milk Bread is undeniably delicious, but like most breads, it’s high in carbohydrates and contains a fair amount of sugar and butter. The condensed milk adds both sweetness and a good dose of calories, so if you’re watching your sugar intake or following a calorie-restricted diet, it’s best to enjoy this bread in moderation. You can make a few modifications to the recipe to make it a bit healthier, such as using whole wheat flour instead of all-purpose flour to add fiber and nutrients, or substituting the sugar with a natural sweetener like honey or maple syrup. For those who need to reduce dairy, it’s possible to make dairy-free condensed milk by using coconut milk or almond milk. You can also opt for a plant-based butter substitute if you’re following a vegan diet. While it may not be a “health food” in the strictest sense, with a few tweaks, you can make this bread a bit more nutritious without sacrificing too much flavor.
FAQ
Can I make Extra Soft & Fluffy Condensed Milk Bread without a stand mixer?
Yes, you can make the bread by hand. Simply mix the ingredients until a dough forms, then knead the dough for about 8-10 minutes until it becomes smooth and elastic. A stand mixer just makes the process quicker and less tiring, but it’s entirely possible to do it manually.
How do I store Extra Soft & Fluffy Condensed Milk Bread?
Store the bread in an airtight container at room temperature for up to 2-3 days. For longer storage, you can wrap the bread tightly in plastic wrap and freeze it for up to a month. To enjoy it again, just thaw and warm it up in the oven.
Can I make this bread without eggs?
Yes, you can replace the eggs with a flaxseed egg or an egg replacer if you’re vegan or have an egg allergy. The texture may change slightly, but the bread will still be soft and fluffy.
Can I use condensed milk in a can instead of homemade?
Yes, canned condensed milk is perfect for this recipe and is the most common choice for making condensed milk bread. Just make sure to use sweetened condensed milk, as it’s the ideal type for baking.
Can I make the dough in advance?
Yes, you can prepare the dough and let it rise in the fridge overnight. The next day, let it come to room temperature before shaping and baking. This can even help develop more flavor in the bread!
Extra Soft & Fluffy Condensed Milk Bread
Ingredients
- Bread Dough
- 3.5 cups of cake flour see notes for all-purpose flour substitution
- 1 tablespoon of instant yeast
- ½ teaspoon of salt
- 1 cup of whole milk room temperature
- ½ cup of sweetened condensed milk
- 1 medium egg
- 2 oz of unsalted butter softened, at room temperature, cut into pieces
- Egg Wash
- 1 medium egg
- 1 tablespoon of whole milk
- Condensed Milk Glaze
- 3 tablespoons of sweetened condensed milk
- 1 tablespoon of unsalted butter softened, at room temperature
Instructions
- Mixing & Kneading by Mixer
- In the bowl of a stand mixer, combine all the dry ingredients: flour, yeast, and salt. Using a dough hook, add the wet ingredients—milk, condensed milk, and egg—to the dry mixture at slow speed. Mix for about 30 seconds to 1 minute until the dough begins to come together and forms a cohesive mass. If any flour sticks to the sides of the bowl, use a rubber spatula to scrape it down.
- Increase the mixer speed to medium and start adding the softened butter, one piece at a time. Allow each piece to fully incorporate before adding the next. Continue mixing until the dough becomes smooth, elastic, and completely pulls away from the sides of the bowl.
- Extra Kneading by Hand
- Transfer the dough to a lightly floured surface (about 1 tablespoon of flour). Begin kneading by hand to form a rough ball. To do this, gently fold the farthest edge of the dough toward the center and press it down with the heel of your hand. Rotate the dough 90 degrees and repeat the folding and pressing motion. Continue this process for about 1 to 2 minutes until the dough becomes smooth and round. If the dough becomes sticky, you can lightly sprinkle more flour as needed.
- First Proofing
- Place the smooth, round dough (seam side down) into a lightly greased large mixing bowl. Cover the bowl tightly and allow the dough to rise until it doubles in size, which should take about 1.5 to 2 hours. This first proofing time is typical for most bread or dinner roll recipes.
- Shaping
- Once the dough has proofed, punch it down to deflate it, then transfer it to a lightly floured surface. Use your hands and a rolling pin to press the dough into a square or rectangle, making sure the length fits the size of your chosen baking pan.
- Next, pick up the edge of the dough closest to you and carefully roll it away from you, forming a cylinder. Tuck the sides in as you go and pinch the seam tightly when you reach the end.
- Using a serrated knife or a sharp knife, slice the cylinder into pieces of even thickness.
- Second Proofing
- Place the dough pieces neatly into a lightly greased baking pan, ensuring the seams are facing down. Cover loosely with plastic wrap and let the dough rise again until it nearly doubles in size, about 1 to 1.5 hours.
- Baking
- Preheat the oven to 350°F (175°C). Lightly brush the top of the proofed dough with the egg wash mixture. Bake the bread for 35 to 40 minutes, turning the pan halfway through the baking time for even cooking.
- Once the bread is baked, remove it from the oven and brush the top with the condensed milk glaze while it’s still warm.
- Allow the bread to cool completely to room temperature before serving.
Notes
If you don’t have cake flour on hand, you can easily make a substitute using all-purpose flour and cornstarch. For each cup of cake flour required, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift the mixture together to ensure it’s well combined and aerated. This blend mimics the lower protein content of cake flour, resulting in a lighter texture suitable for delicate baked goods. Storing Milk Bread at Room Temperature
To keep your milk bread fresh, wrap it tightly in plastic wrap and store it in a cool, dry place at room temperature. Properly stored, it can remain fresh for up to 3 days. Avoid refrigerating the bread, as this can accelerate staling and negatively affect its texture. Freezing Milk Bread for Long-Term Storage
For longer storage, freezing is an excellent option. Wrap the bread tightly in two layers of plastic wrap or foil to prevent freezer burn. When ready to use, you can thaw it overnight in the refrigerator, on a cooling rack, or toast slices directly from the freezer for a quick snack. Repurposing Leftover Milk Bread
Don’t let leftover milk bread go to waste. Transform it into a delightful dessert by making bread pudding. For a twist, consider using raisin bread pudding recipes, which add a rich, fruity flavor to the classic dish. This is a great way to enjoy your bread in a new and delicious form.