Condensed Milk Bread

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!

Love baking homemade bread? Try my popular 3 Ingredient Bread and Semolina Bread recipes.

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Why you'll love this sweet milk bread recipe

There are so many reasons why you'll love this fluffy condensed milk bread recipe!

• It's an easy recipe even for home bakers new to bread baking
• This bread takes about 3 ½ hours to make, start to finish. Mix up the ingredients in the afternoon and you'll have warm, fresh bread by dinner time
• This dough is sweet, but not overly sweet, and can even be used to make cinnamon rolls, milk bread rolls, dinner rolls or in place of your regular white bread with breakfast

Ingredients & substitutions

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:

• Warm milk: I recommend using whole milk. Non dairy milk may also be used. Warm the milk to approximately 80º-90ºF. This help activate the yeast without killing it. If the milk is too warm or hot, it'll kill the yeast
• Instant yeast: be sure your yeast is fresh and not expired. If it's expired or old, it may not activate to allow for a proper dough rise. Active dry yeast may be substituted in equal amounts. If using active dry yeast, in step 1 of the recipe, combine the yeast with the warm milk and give it a stir. Allow that to sit for 10 minutes until foamy. This indicates the yeast is activated and ready to be used. Continue making the recipe as directed
• Sweetened condensed milk: this is what helps yield a sweet bread. Condensed milk can typically be found in the baking aisle of your grocery store
• Egg: use a large egg. For best results, be sure to remove it from the fridge at least 30 minutes prior to baking to allow it to reach room temperature. Cold ingredients don't combine well with other ingredients
• Bread flour: 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. All-purpose flour can be substituted for bread flour here if needed, although it's not recommended. You'll need 3 ¼ cups of flour for this recipe plus up to ¼ cup extra flour should the dough need it
• Salt: I'd recommend fine sea salt
• Softened butter: unsalted butter is preferred since the dough has half a teaspoon salt in it already

To get the shiny, golden brown top, an egg wash is brushed on the dough before baking. For the egg wash you'll need:

• Egg: one large egg, lightly beaten, at room temperature
• Milk: whatever milk you used for the dough can be used for the egg wash as well

How to make Condensed Milk Bread

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.

Let's bake!

Step 1

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).

Step 2

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.

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*.

Step 3

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.

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

Step 4

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.

After the dough has risen, gently punch it down and turn it out onto a clean, lightly floured surface.

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

Step 5

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.

Step 6

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.

Step 7

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.

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.

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FAQs

What is the difference between bread flour vs all purpose flour?

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

Why did my bread not rise?

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.

Can I make this bread recipe gluten-free?

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.

What can I do with leftover condensed milk?

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!

FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

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Light & Pillowy Condensed Milk Bread Recipe

Condensed Milk Bread, or sweet milk bread, is made with an incredibly soft dough making for the fluffiest bread.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Proofing: 3 hours hours

Total Time: 3 hours hours 40 minutes minutes

Course: All Recipes, Bread

Cuisine: Japanese

Keyword: bread, condensed milk

Servings: 8

Calories: 334kcal

Author: Kimberlee Ho

US Customary - Metric

Ingredients

For the dough

• 1 cup whole milk slightly warm (80º - 90ºF)
• 1 tablespoon instant yeast
• ½ cup sweetened condensed milk
• 1 large egg lightly beaten
• 3 ¼ cups bread flour sifted or whisked to aerate
• ½ teaspoon fine sea salt
• ¼ cup unsalted butter room temperature, cubed

For the egg wash

• 1 large egg room temperature
• 1 tablespoon whole milk

US Customary - Metric

Instructions

• To the bowl of a stand mixer, add the warm milk. Sprinkle the yeast on top and stir to combine. Add condensed milk and egg then flour and salt.
• Using the dough hook, mix on low speed until the ingredients 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 or the bowl, but should not stick to the sides. If it’s sticking to the sides, continue kneading for a bit longer. You can add more flour, up to ¼ cup, 1 tablespoons at a time, but do so sparingly and only if needed
• With lightly oiled hands so the dough doesn’t stick, shape the dough into a ball. Doesn’t have to be perfect. Place the dough in a bowl that’s been lightly greased with vegetable oil, seam side down. Cover with plastic wrap and allow to rise in a warm spot (~75-80ºF) for 1 ½ to 2 hours, or until the dough has doubled in size
• Meanwhile, line a loaf pan with parchment paper, allowing some overhang, and set aside. If making rolls, line a 9x13-inch baking pan with parchment paper. After the dough has risen, gently punch it down and turn it out onto a clean, lightly floured work surface. Divide the dough into 3 large pieces, roughly the same size. If making rolls, divide the dough into 12 equally sized pieces, about 3 ounces each. Shape each piece into a tight ball
• 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 rolls. Cover with plastic wrap and allow to rise until the top of dough is level with the rim of the pan, about 30-40 minutes
• Preheat the oven to 350ºF (180ºC). Whisk together the egg and milk to make the egg wash. Gently brush the tops of the dough 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.
• Remove from the oven and cool in the pan for 5 minutes. Turn out the loaf onto a wire rack and allow to cool completely before serving

Notes

• *To perform the windowpane test, pinch of a golf-ball sized piece of dough. I use my bench scraper to cut off a piece. Then, gently stretch the dough out, turning it slightly in your hands as you do, so you’re stretching it into a circle. The dough should remain intact and become translucent, allowing light to shine through it (hence the term, windowpane test) without breaking. If the dough breaks, knead it for a couple of more minutes and perform the test again
• Store cooled bread at room temperature in a plastic bag, bread bag or wrapped in plastic wrap for up to 5 days
• Store in the fridge up to one week

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 49g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 202mg | Potassium: 194mg | Fiber: 1g | Sugar: 12g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

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