Saw this video from Savor Easy for a while now, but finally got around to trying it today. This bread uses sweetened condensed milk in the dough itself as well as in the glaze, and my oh my the bread is so soft and quite heavenly. If you have some glaze leftover, USE IT. Spread some more of it on the bread, or use it as a dip. OMG.
Jump to RecipeThe original recipe was written for two 7-inch loaf pans, so I adjusted it to fit into my two 9- by 5-inch loaf pans. I also wrote this recipe for the breadmaker, with additional notes when baking in hot, humid climates. In the pictures below I used a mix of unbleached bread flour with some Tipo 1 flour, which is why my dough had a bit of that amber color. Feel free to use 100% bread flour for this recipe.
In your breadmaker pan, add the milk, condensed milk, and egg plus yolk.
Add the flour, sugar, salt and yeast.
Transfer the pan to your breadmaker, and start the Dough program.
About 10 minutes into the kneading cycle, add the butter.
Let the Dough cycle finish, or until the dough has doubled in size.
Gently punch down the dough. Transfer to a lightly floured surface.
Divide the dough into two equal-sized pieces.
Working with one piece of dough at a time. Roll out the dough into a long rectangle, about 9 inches wide.
Starting from the bottom short edge, roll the dough tightly into a log.
Pinch the seams to seal.
Cut the log crosswise into 9 1-inch thick slices. I use dental floss or a thin kitchen twine to make clean cuts without squishing the dough.
Transfer the dough into a 9- by 5-inch loaf pan lined with parchment paper. I used my silicone baking sheets here. Repeat with the remaining dough.
Cover and let rest in a warm place, about 45 minutes.
About 20 minutes before baking time, preheat the oven to 180 degrees C (fan 160 degrees C).
Prepare the egg wash. In a small bowl, add the egg and 2 tablespoons milk, and whisk to thoroughly combine. Nowadays I buy fresh kampung (country) eggs directly from TYK Farm Direct Trading, and you can see here just how gorgeously rich the color of the yolks are. Really can’t go back to supermarket eggs, even the Omega-3 types.
Brush the loaves with the egg wash.
Transfer to the oven and bake, until golden, 20 to 22 minutes.
While the loaves are baking, make the glaze. In a small bowl, add the softened butter and condensed milk. Whisk to thoroughly combine.
When the loaves are done, let cool for about 5 minutes. Brush the loaves with the glaze. Reserve any leftovers for a yummy dipping.
Remove the loaves from the pan and let cool on a wire rack. Enjoy!
Breadmaker Condensed Milk Bread
Equipment
- 9- by 5-inch loaf pans
Ingredients
For the dough
- 3401 grams full cream milk
- 120 grams sweetened condensed milk
- 1 egg plus 1 yolk
- 675 grams bread flour about 5 ⅕ cups
- 50 grams brown sugar
- 1 ½ teaspoons salt
- 11 grams instant yeast 1 tablespoon
- 80 grams butter softened
For the glaze
- 1 egg
- 2 tablespoons full cream milk
- 20 grams butter softened
- 20 grams sweetened condensed milk
Instructions
- In your breadmaker pan, add the milk, condensed milk, and egg plus yolk.
- Add the flour, sugar, salt and yeast.
- Transfer the pan to your breadmaker, and start the Dough program.
- About 10 minutes into the kneading cycle, add the butter.
- Let the Dough cycle finish, or until the dough has doubled in size.
- Gently punch down the dough. Transfer to a lightly floured surface.
- Divide the dough into two equal-sized pieces.
- Working with one piece of dough at a time. Roll out the dough into a long rectangle.
- Starting from the bottom short edge, roll the dough tightly into a log.
- Pinch the seams to seal.
- Cut the log crosswise into 9 1-inch thick slices.
- Transfer the dough into a 9- by 5-inch loaf pan lined with parchment paper. I used my silicone baking sheets here. Repeat with the remaining dough.
- Cover and let rest in a warm place, about 45 minutes.
- About 20 minutes before baking time, preheat the oven to 180 degrees C (fan 160 degrees C).
- Prepare the egg wash. In a small bowl, add the egg and 2 tablespoons milk, and whisk to thoroughly combine.
- Brush the loaves with the egg wash.
- Transfer to the oven and bake, until golden, 20 to 22 minutes.
- While the loaves are baking, make the glaze. In a small bowl, add the softened butter and condensed milk. Whisk to thoroughly combine.
- When the loaves are done, let cool for about 5 minutes. Brush the loaves with the glaze.
- Remove the loaves from the pan and let cool on a wire rack.
Notes
- On a less humid day, you may need to increase your liquid up to 380 grams.
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