Description
This recipe creates an incredibly tender condensed milk bread with a soft crumb and subtle sweetness, filling the kitchen with warmth. It’s an easy-to-make loaf, perfect for weeknight dinners, Sunday breakfasts, or lunchboxes, bringing joy and making baking simple.
Ingredients
- 500 g bread flour
- 50 g granulated sugar
- 7 g instant dry yeast
- 5 g fine sea salt
- 180 ml whole milk, warmed to 40°C (105°F) (or dairy-free milk like almond or oat)
- 0.1 g saffron threads, divided (approx. 20–30 threads)
- 2.5 g ground green cardamom, divided
- 1 large egg, at room temperature
- 60 ml condensed milk, for the dough
- 50 g unsalted butter, softened (or plant-based butter; reduce added fine sea salt by 0.25 teaspoon if using salted butter)
- 60 ml condensed milk, warmed, for brushing
Instructions
- Steep Saffron: In a small bowl, steep 0.1 g of saffron threads in 180 ml (0.75 cup) of warmed whole milk for at least 10 minutes until the milk turns a rich golden color.
- Combine Dry & Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine 500 g bread flour, 50 g granulated sugar, 7 g instant dry yeast, 5 g fine sea salt, and 2 g ground green cardamom. Mix on low speed to combine. Add the saffron-infused milk, 1 large egg, and 60 ml (0.25 cup) condensed milk (for the dough). Continue mixing on low speed for 2-3 minutes until a shaggy dough forms.
- Knead Dough & Incorporate Butter: Increase the mixer speed to medium-low and knead for 5 minutes until the dough starts to smooth. Add 50 g softened unsalted butter, one tablespoon at a time, ensuring each addition is fully incorporated. Continue kneading for another 10-15 minutes, or until the dough is smooth, elastic, soft, and passes the windowpane test. (If your dough feels too sticky, add a teaspoon of flour at a time until it is manageable but still soft.)
- First Rise: Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place (such as an oven with just the light on) for 1 to 1.5 hours, or until it has doubled in size.
- Shape Loaves: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 3 equal pieces. Roll each piece into a log approximately 25 cm (10 inches) long. Arrange the three logs side-by-side in a lightly greased 23×13 cm (9×5 inch) loaf pan, ensuring they fit snugly.
- Second Rise: Cover the loaf pan loosely with plastic wrap or a kitchen towel and let rise in a warm place for another 30-45 minutes. The dough should nearly double again and rise gracefully above the rim of the pan, looking puffy and light.
- Bake & Brush: Preheat your oven to 175°C (350°F). Bake the bread for 25-30 minutes, or until deeply golden brown on top and the internal temperature registers 88-93°C (190-200°F). Immediately upon removing the bread from the oven, brush the top generously with 60 ml (0.25 cup) of warmed condensed milk for an extra soft crust and sweet finish. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Notes
For plant-based needs, use vegan condensed milk and plant-based butter alternatives. To prevent over-browning, loosely cover the crust with aluminum foil halfway through baking if needed. Ensure yeast is fresh and milk is warmed to the correct temperature for proper rising. Using a stand mixer with a dough hook makes kneading this rich dough effortless.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (70 g)
- Calories: 300 calories
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg