Easy Sweet Condensed Milk Bread Recipe

I made a Sweet Milk Bread Recipe with just a few pantry staples and was surprised by its pillowy crumb and gentle caramel sweetness.

I never thought a loaf made with sweetened condensed milk and bread flour would become my go-to, but here we are. It has this strange, addictive sweetness and a texture thats almost pillowy without being cloying.

Between all the Condensed Milk Bread Recipes Easy floating around and shinier bakery takes, this one kept surprising me. I cant explain why it smells like nostalgia but also new, like a small happy mistake.

I kept sneaking slices before anyone woke up. If you like curious bakes that feel simple but a little unexpected, this Sweet Milk Bread Recipe will make you raise an eyebrow.

Ingredients

• Sweetened condensed milk: Very sweet, lots of sugar, gives soft crumb and caramel notes, little fiber.
• Bread flour: High protein flour builds gluten for chew and rise, more structure than all purpose.
• Unsalted butter: Adds richness, tenderness and flavor, mostly fat, makes crust golden when brushed.
• Egg: Binds ingredients, gives color and slight protein, helps with rise and texture.
• Active dry yeast: Yeast ferments sugars, creates gas for lift, small amount needed, yields airy loaf.
• Whole milk: Adds moisture and fat, softens crumb and flavor, gives a bit of creaminess.
• Salt: Balances sweetness and strengthens gluten, tiny amount enhances overall flavor.
• Granulated sugar optional: Optional sugar boosts browning and sweetness, may be skipped because condensed milk is sweet.

Ingredient Quantities

• 3 cups (360 g) bread flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup (300 g) sweetened condensed milk
• 1/3 cup (80 ml) whole milk
• 1 large egg room temp
• 3 tbsp (45 g) unsalted butter softened
• 1 tsp fine salt
• 1 tbsp granulated sugar (optional)
• Extra melted butter for finishing (optional)

How to Make this

1. Warm the 1/3 cup whole milk to about 105-110°F (warm to the touch not hot), stir in the 2 1/4 tsp active dry yeast and the 1 tbsp granulated sugar if using, let sit 5-10 minutes until foamy — if it never foams your yeast might be dead, start over.

2. In a large bowl whisk the 1 cup sweetened condensed milk, 1 large room temp egg and the 3 tbsp softened unsalted butter until smooth and slightly glossy.

3. Add the foamy yeast mixture to the condensed-milk mix and stir to combine.

4. Stir in the 3 cups (360 g) bread flour and 1 tsp fine salt until a shaggy dough forms.

5. Turn the dough out onto a lightly floured surface and knead about 8-10 minutes until smooth and elastic; or knead in a stand mixer 5-7 minutes. If dough is too sticky add flour by the tablespoon till manageable, dont overdo it.

6. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, put in a warm draft-free spot and let rise until doubled, about 1 to
1.5 hours.

7. Punch dough down gently, shape into a loaf and place into a greased 9×5 loaf pan (or shape as desired). Cover and let rise again until puffed and about 1 inch above the pan rim, about 45-60 minutes.

8. Preheat oven to 350°F (175°C). Bake the loaf 30-35 minutes until golden brown and it sounds slightly hollow when tapped or reaches about 190°F internally; if it browns too fast tent with foil.

9. Remove from oven and brush the top with extra melted butter while hot for a soft shiny crust, then cool in the pan 10 minutes.

10. Transfer to a wire rack to cool completely before slicing. Serve plain, toasted with butter, or with your favorite jam, and try to resist slicing while its steaming cause its hard to wait.

Equipment Needed

1. Liquid measuring cup (for the 1/3 cup milk and condensed milk)
2. Set of dry measuring cups and measuring spoons (3 cups flour, tsp, tbsp)
3. Large mixing bowl
4. Whisk
5. Silicone spatula or wooden spoon
6. Stand mixer with dough hook or a clean counter for hand-kneading
7. 9×5 inch loaf pan (greased)
8. Instant-read thermometer
9. Wire cooling rack and a pastry brush for the butter finish

Don’t forget plastic wrap or a damp towel to cover the dough while it rises and oven mitts for handling the hot pan.

FAQ

Easy Sweet Condensed Milk Bread Recipe Substitutions and Variations

• Bread flour: if you dont have it, use 3 cups all-purpose flour plus 1 tbsp vital wheat gluten for similar chew, or just 3 cups APF (the loaf will be softer and less chewy).
• Active dry yeast: swap with 2 1/4 tsp instant yeast (same amount), and you can mix it straight into the flour no proofing needed.
• Sweetened condensed milk: use 1 cup evaporated milk plus 1/2 to 2/3 cup granulated sugar (whisk or warm to dissolve), or for dairy free use 1 cup canned sweetened coconut milk.
• Unsalted butter (3 tbsp): replace with 3 tbsp neutral oil like canola or light olive oil, or 3 tbsp softened margarine; texture will be slightly different but still tasty.

Pro Tips

1) Weigh the flour, dont scoop from the bag. Scooping packs flour and makes a heavy dense loaf, a kitchen scale fixes that. If the dough feels sticky, add flour by the tablespoon only, dont go wild.

2) Learn the windowpane test for gluten instead of trusting a timer. If you can stretch a small piece into a thin translucent sheet without tearing, youre good. That gives a lighter, chewier crumb.

3) Try a cold overnight rise in the fridge after shaping for deeper flavor and easier timing. It slows the yeast so the loaf develops more complex taste and you can bake it next morning with less rush.

4) Use an instant-read thermometer and watch the crust while baking. Aim for about 190°F inside and tent with foil if the top browns too fast. Brush with butter right out of the oven and let it cool most of the way before slicing so the crumb sets.