Milk Bread with Sweetened Condensed Milk
The secret to the texture here is the ratio of fat to sugar. By using condensed milk, you introduce a milky richness that prevents the crumb from drying out during the bake.
Patience determines the crumb structure.
Do not rush the bulk fermentation. If the dough does not double in size, the final loaf will be dense rather than airy.
- stand mixer with dough hook
- loaf pan
- plastic wrap or proofing cloth
- pastry brush
What goes in.
- 350gbread flour
- 120gsweetened condensed milk
- 120mlwhole milk, room temperature
- 1 tspinstant yeast
- 30gunsalted butter, softened
- 1/2 tspfine sea salt
- 1egg, beaten (for egg wash)
Judging gluten development
Stretch a small piece of dough between your fingers. If it pulls thin enough to see light through without tearing, the gluten is ready for the first rise.
The method.
Mix the dough
Combine flour, yeast, condensed milk, and whole milk in the mixer. Knead on low speed until a shaggy ball forms.
Incorporate butter and salt
Add the softened butter and salt. Increase speed to medium and knead for 8 to 10 minutes until the dough pulls cleanly away from the bowl sides.
Bulk fermentation
Cover the bowl and let the dough sit in a warm spot until it has doubled in size, roughly 90 minutes.
Shape the loaf
Punch down the dough to release trapped gas. Divide into three equal portions, roll each into a cylinder, and braid them together in the loaf pan.
Final proof
Cover the pan and let it rise again until the dough crests just above the rim of the pan, about 45 minutes.
Bake
Brush the surface with the egg wash. Bake at 350°F (175°C) for 30 minutes, or until the top is a deep golden brown and the loaf sounds hollow when tapped.
Other turns to take.
Cinnamon Swirl
Roll the dough flat before braiding and sprinkle with a mixture of cinnamon and granulated sugar.
When it doesn't go to plan.
Use room temperature ingredients to ensure the yeast activates consistently.
If the dough sticks to your hands while shaping, lightly oil your palms instead of adding more flour.
Let the bread cool completely on a wire rack before slicing; the center continues to set as it cools.
The ones that keep coming up.
Can I use low-fat milk?
The fat content in whole milk is necessary to balance the condensed milk's sweetness; low-fat alternatives may result in a tougher crust.
How do I know if the oven is hot enough?
Use an oven thermometer. If the crust browns too quickly but the center remains raw, tent the top with foil for the final 10 minutes.
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