Exceptional Condensed Milk Bread Machine Recipe

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Sneak Preview: This Exceptional Condensed Milk Bread Machine recipe is mixed and kneaded in a bread machine but baked in a conventional oven. The velvety soft and close texture of this loaf will remind you of brioche. It makes the BEST peanut butter and jelly sandwich you will ever eat!

sliced loaf of condensed milk bread machine loaf

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A soft and tender white bread loaf is not for everyone. However, if you count white bread as one of your guilty pleasures, this is the best recipe I have to offer. It’s worth the carb splurge.

When living in Europe as a teenage exchange student, my “family” laughed at me for eating peanut butter and jelly sandwiches. They claimed only small children would typically enjoy such food.

Come to think of it…maybe it’s because they didn’t have Wonder bread. I can’t imagine a PB & J on French bread or ciabatta.

No worries if you don’t have a bread machine. See the recipe notes to make this loaf by hand or stand mixer.

Ingredients and Substitutions:

  • WATER: I like to use spring water if I have it. But spring water can get expensive if you make a lot of bread. Instead, I keep tap water that has set on my counter for 24 hours to let the chlorine evaporate. You don’t have to do this–it’s just my quirky habit.
  • SWEETENED CONDENSED MILK: This milk is a key ingredient in this recipe. If you don’t have sweetened condensed milk in your pantry or can’t find it where you live, you can make it at home with this recipe. I make half a recipe (the perfect amount) and it’s quite good.

    Cream of coconut is another product that would make a wonderful substitute if you don’t mind a slightly coconut flavor.
  • SALT: Use table salt or sea salt.
  • BUTTER: Use softened butter, not melted butter.
  • BREAD FLOUR: You could use all-purpose flour but bread flour contains more protein and will help your bread rise a little higher. If using all-purpose flour, hold back a couple tablespoons of water and only add if you need them to make the dough stick to the sides of the bread machine pan and pull away cleanly as it kneads.
  • YEAST: Bread machine or instant yeast is always my first choice for a bread machine recipe. If you only have active-dry yeast, you can use that instead. Although technically, you don’t have to dissolve it before adding it to the bread machine pan, it will start to work faster if you dissolve it first in some of the water called for in the recipe.


How to make Condensed Milk Bread in a bread machine:

ingredients in bread machine pan

Place all ingredients in the bread machine pan in the order listed in the recipe.

dough should look like this when almost done kneading.

Choose the dough cycle. Check dough periodically to ensure the texture is not too wet or too dry.

Dough at the end of the DOUGH cycle.

When the dough cycle is complete, remove the dough onto a floured surface to shape.

forming ball with the dough

Form into a smooth ball. Cover and let the dough relax for 10-15 minutes.

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rolling out dough

Roll out dough into a rectangle shape with the short side approximately 2 inches wider than the length of your pan. Be sure to “smoosh” out the air bubbles around the edges.

dough rolled up with ends tucked

Roll up, starting with the short edge. Tuck the ends under so your loaf looks rounded.

raw dough placed seam side down in loaf pan

Place dough into your bread pan and cover. (I like to use a cheap shower cap.) When doubled in size, place into a preheated oven and bake at 375˚ F for 35-40 minutes. Cover with foil halfway through if the top is getting too brown.

It’s hard to see here, but the dough is peeking over the top. See the dent in the dough in the left lower corner? I tested it with my knuckle. This small indentation is a sign that the dough is ready to go into the oven.

whole uncut loaf of condensed milk bread

This bread is velvety soft and exceptionally flavorful.

FAQ about making this Condensed Milk Bread recipe with a bread machine

Can I freeze sweetened condensed milk?

Once you make this recipe, you will quickly see why we’re talking about this. The recipe calls for 1/2 cup of sweetened condensed milk. That means you’ll have a lot leftover.

Yes, you can freeze sweetened condensed milk in the freezer for up to three months.

You can leave it in the refrigerator if you think you will use it within three weeks.

What if I don’t have the same bread pan specified in the recipe?

That’s OK. Don’t go any smaller than noted in the recipe, but you can go a little bigger. However, pay attention and don’t let your bread rise more than double its original size.

If you only have a smaller loaf pan, pull out some of the dough and make rolls with it instead.

Another solution? Buy a 9 x 4 x 4-inch Pullman bread pan. It will work for nearly all of the loaf recipes on this website. The higher sides make it useful for a broader range of recipe sizes.

My bread got too brown on top before it got done in the middle. How can I avoid that?

Set your timer for halfway through the cooking time. Check the bread. It is likely already golden brown on top, but it is a long way from completely baked.

Shield the loaf by draping foil loosely over the dome. Try baking your bread on a lower shelf the next time.

How can I tell when my bread is finished baking?

Check it with a quick-read thermometer. The temperature in the middle of the loaf should read 200˚ F.

You risk the loaf falling or caving in on the sides if it is still doughy.

If I go ahead and bake this bread in my bread machine, will it turn out OK?

Maybe. It depends on many different factors (e.g., the brand of the bread machine, humidity, type and brand of flour, temperature in the room, etc.).

I hope you get lucky and the machine will produce a decent loaf of bread. You can expect the crust to be thicker and somewhat chewy.

When making bread, do the water and milk temperatures need to be warm or cool, or does it matter?

Good question. Here’s the deal.  

Warm water (100 to 110˚ F) and milk will make the yeast act faster, and consequently, the dough will rise quicker.

Start with cool water (room temperature) and milk to slow down the proofing time. The result is better flavor development of the yeast.

Since you use only the DOUGH cycle instead of the entire bread cycle from mixing to baking, you get to pick your priority.

How can I tell if the dough has risen enough at the end of the DOUGH cycle?


Remember to test the dough at the end of the DOUGH cycle by poking it lightly with two fingers. If the holes immediately fill in, leave the dough in the bread machine pan to continue rising.
The holes left by your fingers should fill in slowly. If they don’t fill in, the dough may be over-proofed.

peanut butter and jelly sandwiches made with condensed milk bread

Addendum 2/03/22:

I reduced the water from 227 gr (1 cup) to 198 gr (7/8 cup) because I always had to add several tablespoons of flour to achieve the ideal dough consistency (the dough should stick to the side of the bread pan, then pull away cleanly).

Your situation may be different, so always check the dough after it has been kneading for 5 to 10 minutes. Add more flour or water if necessary to correct the consistency. (See the video.)

I also reduced the yeast back to 1½ teaspoon because the dough was rising too fast. A slower rise yields more flavor. Again, test in your kitchen with your favorite flour and yeast to find out what works best for you.

Comment from a reader: “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

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

peanut butter and jelly sandwiches made with condensed milk bread

Bread Machine White Bread with Condensed Milk Recipe

A finely-textured loaf of soft white bread–mixed, kneaded, and proofed in a bread machine, but shaped by hand and baked in a conventional oven for the best of both worlds.
5 from 27 votes
Prep Time 3 hrs
Cook Time 30 mins
Total Time 3 hrs 30 mins
Course Bread
Servings 12 servings

Ingredients

  • cup water (room temperature) - 198 gr
  • ½ cup sweetened condensed milk - 156 gr
  • teaspoon salt - 7 gr
  • 1 tablespoon butter - chopped (14 gr)
  • 3 cups unbleached bread flour - 360 gr
  • teaspoons instant yeast - 5 gr

Instructions
 

  • Add ingredients: ⅞ c water (198 g), ½ c sweetened condensed milk (156 g), 1¼ t salt (7g), 1 T butter (14 gr), 3 c unbleached bread flour (360 g), and 1½ t (5 g) to the bread pan in the order listed.
  • Select the DOUGH cycle and press START.
  • Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. 
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. The dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • Remove dough from the pan at the end of the dough cycle and place onto a lightly floured board. Knead by hand a little bit to press out any large air bubbles.
  • Roll into a rectangle approximately 9 x 11 inches. Roll up starting from the longest edge. Pinch the seam closed. Tuck each end toward the seam and pinch to close. Lay the cylinder into a 9 x 5-inch loaf 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.
  • 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 on the sides or the top.
  • Preheat your oven 15 minutes before you estimate your loaf will be ready.
  • Bake at 375˚F for 35-45 minutes. The interior should reach 190˚F. If necessary, place a foil tent over the bread halfway through baking to protect it from over-browning.
  • Allow cooling for 15 minutes before turning out to cool completely. It’s best if you wait at least two hours before slicing so the loaf will hold its shape without squishing under the pressure of a knife.

Video

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Note:  If your bread rises too high, decrease the yeast. Start by decreasing 1/4 teaspoon.

Nutrition

Nutrition Facts
Bread Machine White Bread with Condensed Milk Recipe
Serving Size
 
1 slice
Amount per Serving
Calories
 
163
Calories from Fat 27
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
7
mg
2
%
Sodium
 
219
mg
10
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: bread machine recipes, bread with sweetened condensed milk, lite bread, loaf of bread, white bread, white sandwich bread
Did you like this? Leave a 5-star rating inside the recipe at the top! 🤩 No comment is required.

This recipe is slightly adapted from The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway.

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59 Comments

  1. Alisin Jackson says:

    BEST. BREAD. EVER. Enough said. Thanks so much

    1. Thanks for the confirmation, Alisin. (I like the way your first name is spelled.)

  2. Awesome making my 3rd loaf for the weekend. I did need to cover it because of browning but the texture/crumb factor was great.

    1. Thanks for coming back to say so, Donna. Glad you like it. Definitely my favorite white bread-loaf recipe.

  3. Brandy Smallwood says:

    Wow! This turned out so good every single time. It is such a low effort recipe I couldn’t believe how fantastic the result was. We honestly have only bought one loaf of bread since I found this recipe a couple months ago.

    1. Love hearing this, Brandy.

  4. Lois Casson says:

    Okay, his recipe is so easy and oh so close to a commercial loaf. It’s great, but I am wondering if you’ve every tried it with 1/2-2/3 cups whole wheat flour along with some vital wheat gluten? I love my Zojirushi CEC20, but hate the crust. Your comments gave me the resolve to bake my bread in the oven. Fantastic result and not that much extra work. I have all of Donna German’s Bread Machine cookbooks (ca 1990’s) and am going to start working with those instead of surfing. ☺

    1. Hi Lois,

      I am working on a Honey Whole Wheat Loaf right now that should fill the bill for you. It doesn’t even need vital wheat gluten. I have several of Donna German’s cookbooks myself. In fact, the poppy seed rolls recipe on this blog is adapted from one of her books.

      1. Lois Casson says:

        Look forward to trying the Honey Whole Wheat loaf. I grind my own wheat and just ordered a fresh batch of Tupelo honey. Tried the Sweet-Milk recipe using half whole wheat flour and half bread flour and am pleased with the result but it doesn’t make a hearty loaf. The dough is really lively. It rises very fast (we’re having a heat wave in Panhandle, FL) and bakes in 30 min. (per thermometer. It’s a whole new world of possibilities for me since I gave up baking in the breadmaker.

        1. Hi Lois, Did you get my email? I sent you the recipe for the Honey Whole Wheat loaf. I have never ground my own flour but sister does. She is very enthusiastic about it.

          1. Lois Casson says:

            I thought I had answered you, but I don’t see my response. I have not received an email from you with the recipe.

          2. Hi Lois, I just posted it. Check it out here.

  5. Because of this recipe I now make a loaf of bread every weekend. With the weather now cold, almost all of the meals we are making are best accompanied by a toasted piece of bread with some butter. Not to mention: sandwiches taste amazing again! PB&J Sandwiches taste like a childhood memory. I can’t say enough good things about this recipe. I’m so glad I found this site. Such great recipes – check out the pizza dough recipe, too! It is also our go-to now for homemade pizza night (which we do whenever family comes to visit – which is pretty often).

    1. Thanks so much, Jenni. This is a great time of the year to enjoy homemade bread.

  6. Can this not be made in the machine if hand formed and put back in the breadmachine for final rise and bake?

    1. Hi Donna,

      I’m not 100% sure I understand what you are asking. Are you saying you want to mix and knead it by hand but use the bread machine to bake it?

      1. No, I mean to let the machine mix, knead, and di the first rise, take it out to roll out then form into a loaf. Put it back in the breadmachine pan for final rise and then bake in the machine.

        1. Donna, I’ve heard of people doing this. You would have to catch it at just the right time in the cycle. Of course you will still have a hole in the bottom of your loaf due to the post, just not as big. I’m not sure I see any advantage to doing this but it should work if you want to try it.

  7. Lorie johnso says:

    I am wondering about high altitude adjustment, do you have any recommendations for this? I am at just a little over 7000ft in New Mexico and I have used your recipe while I was in Las Vegas, NM , and I would love to try it here. Also may I get the honey wheat recipe? Thank you so much.
    D

  8. I made the Sweet Milk-Soft white bread. My husband hasn’t liked any loaf I have made before this one. After I gave him a slice of this one he said that it was so bad that I should not subject the rest of the family to it. He would make the ultimate sacrifice and finish the loaf by himself. Then he asked when I would make another one. I guess I made a good loaf.

    1. How generous of him to help out the rest of the family. Glad he liked it!

  9. Hi Paula,

    Can I add the TangZhong method here? Similar to your soft roll recipe, I’ll mix 3tbsp bread flour with half the water here?

    Thank you!
    Wei

    1. I would think that would work great. You should be able to reduce the flour some but would have to experiment to know how much.

  10. 5 stars
    Tried this for the first time today…I am no newbie to bread making… my family gets a fresh homemade loaf weekly. While this was baking, I’ll have to say it has been a while since my kids and hubby commented on the aroma from the bread and wondered loudly why it was taking soooo looongggg in the oven. Let me just say, between the 4 of us, the bread was gone b/4 it even cooled down. I never leave reviews but I just had to sing this bread’s glory…. from the roof top.
    I usually make a roux (1/2 cup h2o and 3 tablespoon flour from the recipe) to give my bread a softer texture. Besides that, I followed this recipe to a T. Thank you for sharing. Now back to working on a second loaf, hopefully that’ll last the entire week 🙂

  11. I tried this bread machine bread and it is awesome!!! I never make any other white bread in my bread machine now. I like it best because the yeast goes in last so no worries about killing the yeast in the water. So glad I joined this group. Just this one recipe makes it all worth belonging.

    1. Fantastic, Dianne!! Glad you love it. Appreciate you taking the time to leave a comment.

  12. Has anyone used gluten-free flour with this recipe? I’m looking for a good recipe to use all the time.

    1. Hi Freddy,

      I have not tried gluten-free flour with this recipe. But in addition to the special flour, you would need to add something like xanthum gum to hold it all together. Let me know if you try it.

  13. Thx Paula. I am trying this tomorrow. Then I need a good cinnamon bread recipe. Got one to share?

    1. Hey Cathy,

      I don’t have a cinnamon bread recipe bread on the website, but I do have one. I’ll send it to you by email later today (if I don’t forget).

    2. @Paula, I would love a copy of that recipe, if you have a moment. 🙂 Thank you!

  14. Can I substitute the sweet condensed milk with something else? Like vanilla almond milk?

    1. Hi Anita,

      One reason this bread is so, so good is because of the fat and sugar. I have never tried it with vanilla almond milk so I can’t say for sure what will happen. You would definitely need to add some fat to get the same great crust, taste, and texture.

      I don’t know if this will help. But here is a recipe one of my readers devised when they couldn’t find sweetened condensed milk. It might be a starting place for you.

      2 tbsp Water
      1 1/4 Cup Milk (I use whole, haven’t tried it with skim.)
      2 tbsp and 2tsp sugar
      1 tsp salt
      1 1/2 tbsp butter (the extra butter adds some of the missing flavor from the condensed milk)
      3+ cups flour
      2 tsp yeast

    2. @Paula,
      Thanks! I will try this today.

  15. Gwynette in NWArkansas says:

    Funny you should post this today as I have Sweet Milk Bread dough rising in both of my bread machines. Going to share with visiting out of town friends later today. We love the texture of the bread.

    I was raised on Wonder bread, too. Monday was wash day at our Louisiana home when I was a child and Mother would put on a pot of Lima or great northern beans early in the morning. Lunch was the bean soup with a fresh slice of Wonder bread torn in small pieces and soaking up the bean soup. I still do that on the days I cook beans and the Sweet Milk bread works great in the soup!

    Thanks for another great recipe, Paula!

    1. That is an interesting way to eat beans. I will try it the next time I make this bread. My mom used to serve baked potatoes with a pot of beans. I never thought anything of it until I left home. Thanks for taking the time to write, Gwynette.

  16. Margie Kaminski says:

    I used the tangz Hong method with this bread; it couldn’t have been more perfect. Thanks for this recipe!

    1. Ooooo–why didn’t I think of that? I love the Tangzhong method and use it in several of my recipes but haven’t tried it with this one. I’m so glad you wrote to tell me.

  17. I made this bread for my family two evenings ago. I had to make another loaf today. It’s that good. My husband devoured it! He calls it my “wonder bread” for obvious reasons. Thank you for your delicious recipes!

  18. Has anyone made this in a Pullman loaf pan? Mine is 13×4 I’m trying it today hopefully it works!

  19. Melted or softened butter?

    1. Hi Sarah,

      I modified the recipe to say “room temperature.” The general rule for most bread recipes is that all ingredients should be room temperature. That means the butter will be softened. Thanks for writing so I could make that correction.

  20. Thanks for Sharing, I’m going to try this recipe today. Can I double the recipe? Or do I have to make them one at a time?

    1. I don’t normally recommend doubling recipes in a bread machine because it can be hard on the machine. If you hear the machine straining, or getting hot, I would stop it immediately. Sometimes I make one batch and pull out the dough as soon I hear the kneading end. (usually after 30 minutes) Put that dough in a different bowl to rise. Start the second batch immediately resetting to the DOUGH cycle again. This time, I leave that dough in the machine to rise. Usually, by the time the first dough has doubled in size and I shape it, the second batch is ready to be shaped. Hope this helps.

  21. This bread is fantastic! And your explanations are wonderful! I get consistent, delicious results! Thank you for sharing your expertise with us!
    *just made the pretzel rolls… Oh my! Sooo good!

    1. Thank you, Kelly. Love hearing this.

  22. 5 stars
    Such a great recipe. I’m making a second loaf two days in a row. My husband and grands requested I make it forever!!!! Thank you so much for the detailed instructions and tricks for correcting human error! You are the best!!!!

  23. Teresa J Willis says:

    I’m just now baking my third loaf of this winner! I think I posted before but I have since graduated to shower caps, oh what a crazy great idea, so excellent for “bread” I also love that you give the measurements since I have also graduated to my scale.
    Thank you for some great bread & tips!!

    1. Appreciate your feedback, Teresa. Thank you. I couldn’t agree more about the shower caps. So much better than a tea towel.

  24. Ok… I make this bread at least twice a week. My husband and I LOVE It! We don’t even buy store bought bread now. I slice it with an electric knife and place in freezer bags. We take out the slices as needed. This recipe is awesome! Thank you so much for sharing.

    1. Mollie,

      I’m so glad you liked this recipe. I couldn’t agree more. Thanks for taking the time to write.

  25. 5 stars
    Hi Paula,

    Just pulled this gorgeous loaf out of the oven! Of course, it’s still cooling on the counter. I have to say that I’ve never had so many air bubbles in a dough before. I thought I kneaded it like you said to do but there was still some smaller bubbles. Hope it’s okay. I’ll slice it thick because I intend to use it for my husband’s French toast in the mornings but, hey, if that doesn’t work…I like PB&J!

    Thanks again for such wonderful recipes and instructions! You Rock!! Happy New Year!

    1. @Cherie,

      Hi Paula,
      I’m editing…The bread is positively Wonderful! I really Love it! What air bubbles?

  26. 5 stars
    This is fabulous, we ate the loaf within three days. Definitely a keeper!

    1. Thanks for writing, Mandy! Glad you loved it. Great to hear from you.

  27. I love this recipe! I am lactose intolerant and unable to find condensed milk lactose free. I did get my hands on some lactose free evaporated milk to substitute it. Then I added 2 Tbs of granulated sugar to make up for the sweetness of the condensed milk. It was perfect and now I get request from my family to make it all the time. Thank you!!

    1. Hi Tamara,
      I’m so glad you found a way to modify this recipe so you can enjoy it. Even better, since you wrote about it here, it may help someone else in the future. Thank you so much!!