Easy Sweet Condensed Milk Bread

Easy Sweet Condensed Milk Bread is a soft, pillowy loaf with a subtle sweetness and a golden, shiny crust. Made with sweetened condensed milk, this bread is tender, moist, and absolutely irresistible—perfect for breakfast, dessert, or a midday snack.

Why You’ll Love This Recipe

I love how this bread turns out so soft and fluffy without a complicated process. The sweetened condensed milk adds a beautiful richness and delicate sweetness that sets it apart from regular white bread. It’s versatile too—I enjoy it toasted with butter, as French toast, or just torn apart warm from the oven. Plus, the dough is simple to work with and bakes into a picture-perfect loaf every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast or instant yeast

• Warm milk

• Sweetened condensed milk

• Sugar

• Salt

• Unsalted butter, softened

• Egg

• Optional: melted butter or condensed milk for brushing the top after baking

Directions

1. I start by blooming the yeast in warm milk with a pinch of sugar, letting it sit until foamy (about 5–10 minutes).

2. In a mixing bowl, I combine the flour, sugar, salt, and egg. I add the sweetened condensed milk and the bloomed yeast mixture.

3. I knead the dough by hand or with a mixer until smooth and elastic, then add softened butter and knead again until fully incorporated.

4. I cover the dough and let it rise in a warm place for about 1 to 1½ hours, until doubled in size.

5. I punch down the dough, shape it into a loaf or rolls, and place it into a greased pan. I let it rise again for 30–40 minutes.

6. I bake the bread at 350°F (175°C) for 25–30 minutes, or until golden on top and cooked through.

7. I brush the warm bread with melted butter or extra condensed milk for a glossy, flavorful finish before letting it cool slightly.

Servings and timing

This recipe makes 1 standard loaf or 8 rolls and takes about 2½ hours total—20 minutes of prep, 1½ hours for rising, and 30 minutes of baking.

Variations

I like to sprinkle the dough with cinnamon sugar before rolling it into a loaf for a sweet swirl version. Sometimes I add shredded coconut or raisins for texture. For a savory twist, I reduce the sugar and add a pinch of herbs or cheese. The dough also works well shaped into small buns or braided loaves.

Storage/Reheating

I store the bread in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, I freeze it sliced and reheat slices in the toaster or oven. To refresh the bread, I warm it in the microwave for 10–15 seconds to bring back its soft texture.

FAQs

Can I use instant yeast instead of active dry?

Yes, I can skip the blooming step with instant yeast and mix it directly with the dry ingredients, but I still make sure my milk is warm.

Why is my dough sticky?

This dough is slightly sticky due to the condensed milk, but I avoid adding too much extra flour. Kneading will help smooth it out.

Can I make this without a stand mixer?

Absolutely. I knead the dough by hand—it just takes a bit more time and effort, but the result is just as soft and delicious.

What’s the best way to serve this bread?

I like it fresh with butter, toasted with jam, or even made into French toast. It also pairs perfectly with tea or coffee.

Can I make the dough ahead?

Yes, I sometimes make the dough the night before and let it rise in the fridge overnight. I bring it to room temperature before shaping and baking.

Conclusion

Easy Sweet Condensed Milk Bread is one of those recipes that feels special every time I bake it. Soft, slightly sweet, and so versatile, it’s a loaf that brings joy whether I’m sharing it or savoring it solo. With its golden crust and tender crumb, this bread is pure homemade comfort in every slice.

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