Sweetened Condensed Milk Bread Machine Loaf (Oven-Baked)
Sneak Preview: This Sweetened Condensed Milk Bread is kneaded in a bread machine, shaped by hand, and baked in the oven for a velvety-soft, slightly sweet loaf reminiscent of brioche. It’s perfect for PB&J, French toast, or just buttered straight from the oven!
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If soft, tender white bread is your guilty pleasure, this loaf is worth the carb splurge!
As a teenage exchange student in Europe, my host family laughed when I wanted peanut butter and jelly sandwiches. They insisted only small children ate them! Looking back, I think the real issue was the bread. PB&J just doesn’t hit the same on a chewy French baguette or ciabatta.
No worries if you don’t have a bread machine! Check the recipe notes for instructions on making this loaf by hand or with a stand mixer.
Why Should I Make this Bread?
- PB&J Heaven: Soft, tender slices make the ideal sandwich—not too chewy, not too crumbly.
- Brioche-like Texture, Less Effort: Velvety, buttery crumb without the hassle of traditional brioche.
- Leftovers Solved: A delicious way to use leftover sweetened condensed milk, reducing waste.
- Flexible Baking: Bread machine, stand mixer, or hand-kneaded—this dough works beautifully every way.
- Crowd-Pleasing Taste: Slightly sweet and irresistibly tender, even picky eaters ask for seconds.
Happy Bakers Speak Up
“Your sweet milk soft white bread has been my go-to bread for years. It’s delicious and makes wonderful gifts. People always ask for more…. I solved the left-over condensed milk problem: I just make two loaves and freeze one!”
—PEGGY
Ingredients and Substitutions
- WATER: Tap water is fine. Cool water is good when using a bread machine.
- SWEETENED CONDENSED MILK: Essential for ideal texture and sweetness. If unavailable, make your own (I typically prepare half a recipe) or substitute with cream of coconut milk.
- SALT: Sea salt or table salt both work well. Add an extra ¼ teaspoon if using Kosher salt.
- BUTTER: Butter provides the richest flavor, salted or unsalted. Avoid melting; chop cold butter finely instead.
- BREAD FLOUR: Gives superior rise and a pleasantly chewy texture. Substitute with all-purpose flour, but you may need to add slightly more—check dough consistency.
- YEAST: Bread machine yeast or instant yeast is ideal. Active dry yeast can be substituted but may require additional rising time.
How to Make Sweetened Condensed Milk Bread in a Bread Machine
1. Load the Ingredients: Place all ingredients in the bread machine pan in the order listed in the recipe.
2. Select the Dough Cycle: Press START and check the dough texture after 1 minute and once again after 15-18 minutes. The dough should stick slightly to the sides, then pull away cleanly.
Adjust as needed:
- Too wet? Add flour 1 tablespoon at a time.
- Too dry? Add water 1 tablespoon at a time.
3. Shape the Dough: After the dough cycle finishes:
- Turn the dough onto a lightly floured surface.
- Form into a smooth ball and let it rest for 10 minutes.
- Roll into a 9 x 11-inch rectangle and roll up tightly from the short end.
- Pinch seams and tuck ends under.
4. Final Rise: Place in a 9×5-inch loaf pan, cover, and let rise until nearly doubled (avoid over-proofing).
5. Bake:
- Preheat oven to 375°F (190°C) while the dough rises.
- Bake for 35-40 minutes or until internal temp reaches 190°F (88°C).
- Cover with foil halfway through if the top browns too quickly.
- Let cool in the pan for 15 minutes before transferring to a wire rack.
This recipe is slightly adapted from The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway.
Sweetened Condensed Milk Bread Machine Loaf–(Oven-Baked)
Video
Ingredients
- ⅞ cup (198 g) water (cool)
- ½ cup (156 g) sweetened condensed milk
- 1¼ teaspoon salt
- 1 tablespoon unsalted butter (chopped)
- 3 cups (360 g) unbleached bread flour
- 1½ teaspoons instant or bread machine yeast
Instructions
- Add ingredients ⅞ cup (198 g) water (cool) , ½ cup (156 g) sweetened condensed milk, 1¼ teaspoon salt, 1 tablespoon unsalted butter (chopped), 3 cups (360 g) unbleached bread flour), and 1½ teaspoons instant or bread machine yeast to the bread pan in the order listed.
- Select the DOUGH cycle and press START.
- First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape.If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to one side before releasing.Wait 1–2 minutes between additions to let the dough adjust. Read more about this surprising secret to success with a bread machine here.
- Remove the dough from the pan after the cycle ends and place it onto a lightly floured board. Shape into a ball and let rest for 10 minutes.
- Roll dough into a rectangle (aproximately 9 x 11 inches), then roll up tightly and pinch seams and ends together.
- Lay the shaped dough into a 9 x 5-inch loaf pan and let rise until double. Dough should not fill more than half the pan. (If the only loaf pan you have is smaller, don’t put all the dough into the pan. Instead, make rolls with the extra dough. A 9x4x4 Pullman works great, too.)
- Cover and let the dough rise until it is not quite double its original size. Because this dough is a “high-riser,” be careful not to let the dough rise too much. or it will cave in.
- Preheat oven to 375°F (190°C).
- Bake at 375˚F (190˚C) for 35-45 minutes. The interior should reach 190˚F (88˚C). If necessary, place a foil tent over the bread halfway through baking to protect it from over-browning.
- Cool for 15 minutes before removing from the pan. Let rest for 2 hours before slicing to avoid squashing your loaf.
Notes
- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Can I freeze leftover sweetened condensed milk?
Yes! Freeze up to 3 months or refrigerate for up to 3 weeks.
What if I don’t have a 9×5-inch pan?
Use a slightly larger pan or shape excess dough into rolls. A 9x4x4 Pullman pan also works well. See more tips on choosing the right pan.
How can I prevent over-browning?
Check halfway through baking and tent loosely with foil if needed. Baking on a lower oven rack also promotes even browning.
How do I know when my bread is done?
Insert a quick-read thermometer (paid link)—the center should read 200°F (93°C).
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Can I bake this bread entirely in the bread machine?
It’s possible, but expect a thicker crust and less oven spring.
Should my liquids be warm or cool?
Always use cool liquids—the bread machine warms ingredients during kneading.
Final Thoughts
This Sweetened Condensed Milk Bread is truly worth the effort! Its rich, buttery texture and lightly sweet flavor make it a standout loaf. Enjoy it toasted, spread with jam, or as a delightful base for PB&J. If you love soft, enriched breads, this recipe is a must-bake!
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Looking for More Tips and Recipes for Your Bread Machine?
- 6 Bread Machine Secrets You Need To Know
- Cracked Wheat Berry Bread: Making Forbidden White Bread Healthier
- My Favorite Dinner Rolls–Updated with the Tangzong Method
- How To Make Buttery Brioche with a Bread Machine
- What Does a Bread Machine Do and Why You Might Need One
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.