Condensed Milk White Bread

Yes, it sounds incredibly unhealthy, but we must indulge from time to time, right?

Especially when you’ve got just enough leftover condensed milk from chocolate chip cookies I baked last night, I felt like trying to be a bit creative for once.  It’s just a loaf of bread, but why not have a little bit of fun with the simplest things in life. 🙂

Based off of previous post and a recipe from Bread Bible for Pullman Loaf, found here.





Water, 1 cup
Condensed milk, 1/2 cup
Salt, 2 tsp  (– 13.2 gr)
Unbleached all purpose flour, 4cups
Instant yeast, 1 tbspn ( —   9.6 gr)
Unsalted butter softened, 6 tbspn  (3 oz/  85 gr)1. Whisk together3 3/4 cups flour with the yeast
Canola spray (or olive oil works too)

1. In a small pot, mix water, condensed milk, and salt and scald (bring to temp just under boiling).  Cool by placing contents in a separate bowl with an ice cube.

2. Mix in a large metal bowl 3 3/4 cups flour & yeast with a whisk.  Add butter to the flour mix and with your hand or wooden spoon, crumble the butter into smaller pieces (doesn’t have to be perfect.)

3. Add the now cool wet mix to the dry mix.  When combined, turn the dough onto a lightly floured surface (floured with a bit from the remaining 1/4 cup).  Knead for 5 minutes.

4. Oil the metal bowl and place the dough inside.  Heat the oven briefly and place the metal bowl in the oven (should be ~70-80 degrees).  Let it sit for 15 minutes.

5. Turn out the dough again onto lightly floured surface.  Flatten into a rectangle and cut in half.  Knead the two halves and shape them into loaves.  (For a tutorial, see this video).

6. Let it rest for 5-10 minutes.  Roll in the ends (as shown on video) and place into oiled bread pans.  Let it rise for 1-1 1/2 hrs.

7. Bake at 425 degrees for 30 minutes. Turn the pans and bake for 30 minutes (or less depending on how well browned the top surface is.

8. Let it cool before cutting into the bread!  I know how tempting this is, but you’ll ruin your pretty loaves by jumping the gun.


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