This easy homemade condensed milk bread recipe yields incredibly soft, fluffy, sweet, and milky bread that you can't stop eating. The recipe is fail-proof and novice baker friendly! I recommend this easy recipe even if you are not familiar with yeast bread. While it is sweet on its own, it can always be served with jam.
Condensed milk bread is a quick and easy homemade bread recipe made with simple ingredients. This sweetened condensed milk bread is extremely fluffy, soft, and moist, which tastes stunning with an extra milky glaze dripping down from the top. This dessert bread would be complemented well with a steaming cup of black coffee.
This easy condensed milk bread also makes a delicious sandwich from each soft, fluffy, and sweet slice. Try this step-by-step milky bread recipe today; it will become your next favorite bread to make for breakfast.
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Let’s prepare the bread dough by adding all the wet and dry ingredients to a bowl except the butter. Combine well into a dough with a spatula, then rub in the butter.
Flatten and shape the dough into a 16 x 8-inch rectangle, then roll it up and pinch the seam to seal. Place the seam against the counter, and cut the dough into equal pieces, like making cinnamon rolls.
Arrange the dough to a baking loaf pan, and cover it lightly with plastic wrap. Let the dough rise in a warm area for 45 minutes, or until nearly doubled.
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Finally, prepare the condensed milk glaze by whisking the softened butter with condensed milk in a bowl. Brush the bread with the milk glaze as soon as you take it out of the oven, and serve it warm or room temperature.
As you can see, I omitted sugar in the bread dough ingredients since the bread is sweet enough with the condensed milk. However, if you prefer an intense taste, you can combine the ingredients with two tablespoons of sugar during the mixing.
Have some aluminum foil ready to cover the bread during the last 10 minutes of baking if it starts to brown too quickly.
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Store the bread in an airtight plastic bag or container at room temperature for up to 3 days. You can also refrigerate the bread to keep it fresh longer.
Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.This is homemade bread at its finest! Condensed Milk Bread, or sweet milk bread, is made with an incredibly soft dough making for the fluffiest bread.
While condensed milk is a main ingredient in this recipe, it provides the bread with a slightly sweet flavor without making it overly sweet. You're going to love this easy, super fluffy bread recipe!
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The dough for this sweet milk bread recipe is enriched, meaning it has eggs, milk and butter in it. These ingredients add richness and flavor to this take on Japanese milk bread, also known as hokkaido milk bread. Here's what you'll need:
To get the shiny, golden brown top, an egg wash is brushed on the dough before baking. For the egg wash you'll need:
Even if you've never made homemade bread before, this is a relatively easy recipe to start with. Like most bread recipes with yeast, this dough requires time for rising. The rises are important steps to gluten development which gives us the softest bread with a fluffy inside.
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To the bowl of a stand mixer, add the warm milk. Sprinkle the yeast on top and stir to combine. Add the condensed milk and egg followed by the rest of the dry ingredients (flour and salt).
Using the dough hook, mix the ingredients on low speed until they start to come together. Increase speed to medium-low. Add the butter, a little at a time. Continue kneading the dough until the butter pieces are no longer visible.
The dough will be slightly sticky and will likely stick to the bottom of the bowl, but should not stick to the sides. If the dough is sticking to the sides of the mixing bowl, continue kneading for a bit longer.
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You can add more flour, up to ¼ cup total, 1 tablespoon at a time, being careful not to add too much flour and only adding if needed. To check the dough is fully kneaded, perform the windowpane test*.
Pour a thin layer of vegetable oil on your hands. This helps prevent the dough from sticking to them. With lightly oiled hands, remove the dough from the bowl and shape into a ball. It doesn’t have to be perfect.
I like to pull the sides of the dough and gather them at the bottom, pinching to seal. This creates tension on the top of the dough and smoothes it out.
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Place the dough ball in a large bowl that’s been lightly greased with vegetable oil with the seam side down. Cover the bowl with plastic wrap and allow the dough to rise to rise in a warm place (~75-80ºF) for 1 ½ to 2 hours, or until the dough has doubled in size
Meanwhile, line a 9x5 inch loaf pan with parchment paper, leaving some overhang, and set aside. If making rolls, line a 9x13-inch baking pan with parchment paper.
Divide the dough into 3 equal portions, roughly the same size. If making rolls, divide the dough into 12 equally sized pieces, about 3 ounces each. Shape each of the dough portions into a tight ball
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Place the pieces of dough, seam side down, next to each other in the pan. They will be touching. For rolls, place in 4 rows of 3. Cover the pan with plastic wrap and allow for a second rise of the dough, until the top of dough is level with the rim of the pan, about 30-40 minutes.
Preheat the oven to 350ºF (180ºC). Make the egg wash by whisking together the egg and milk in a small bowl. Brush the tops of the dough gently with egg wash.
Bake in the preheated oven 22-25 minutes or until the tops of the rolls are a deep golden brown. For rolls, bake 18-20 minutes. The internal temperature of the bread should be 190ºF.
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Remove from the oven and cool in the pan for 5 minutes. Lift the bread out using the parchment paper overhang and let cool completely on a wire rack before slicing, at least one hour.
The main difference between bread flour and all-purpose flour is the amount of protein. Bread flour has a higher protein content, allowing the bread dough to develop more gluten, which is what gives bread it's structure and chew.
Generally, all-purpose flour may be substituted for bread flour in bread recipes, however, the texture may not be the same as with bread flour
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Often this is due to the yeast. Check to make sure your yeast is fresh and not past its expiration date. Also make sure the milk is heated no higher than 110ºF. Higher temperatures will kill the yeast which will result in dense, unrisen bread.
I have not tried making this recipe gluten- free. Gluten-free flours are different than non gluten-free varieties in terms of texture and how they absorb liquids. Hence, using them here will likely affect the texture of the dough and baked bread.
You can make vietnamese iced coffee, one of my favorite treats! Or, you can try making Vietnamese Swiss Roll Cake, Sweet & Salty Cereal Bars or No-Churn Vanilla Ice Cream!
Condensed Milk Bread Rolls
Serving: 1 serving | Calories: 334 kcal | Carbohydrates: 49 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 72 mg | Sodium: 202 mg | Potassium: 194 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 349 IU | Vitamin C: 1 mg | Calcium: 111 mg | Iron: 1 mgThis is the BEST easy homemade bread recipe that’s simple to make with super soft and tender results. A slice of this fluffy white bread is perfect for sandwiches and freezes well too. Top with butter and fresh homemade jam for the ultimate bread.
There really is nothing better than a warmsliceof bread with butter on top. While I love making my homemade French bread, dinner rolls and artisan bread, I tend to make this white bread recipe for my family the most!
I learned to make this bread when I was 12 and have been making it ever since. It has the perfect texture. I even made a brioche bread and whole wheat bread, but this original recipe will always have my heart!
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There is one secret ingredient that certainly takes it over the top! The evaporated milk adds the perfect flavor. This bread goes great with dinner but also makes a great sandwichfor lunch.
I’m excited to share all my bread making tips with you. Don’t let yeast intimidate you, this easy bread recipe is fool proof. Seriously there is nothing better in my opinion than a
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