Preview: This recipe for Condensed Milk Bread is designed to make in a bread machine. The soft and fine texture of this loaf will remind you of Wonder Bread. No worries if you don’t have a bread machine. See the recipe notes to make this loaf by hand or with a stand mixer.
A soft and tender white bread loaf is not for everyone. But 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 normally 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.
FAQ about making Condensed Milk Bread in a Bread Machine
Can I freeze sweetened condensed milk?
Once you make this recipe, you will quickly see why we’re talking about this. Only 1/2 cup of sweetened condensed milk is needed for one recipe. That means you’ll have a lot leftover.
You can leave it in the refrigerator if you think you can use it within 3 weeks.
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!”
What if I don’t have the exact size 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.
Actually, you can use a smaller pan. Pull out some of the dough and make rolls with it, instead.
My bread got too brown on top before it got done in the middle.
I recommend you set your timer for halfway through the cooking time. Check the bread. Most likely it is already golden brown on top but a long way from completely baked.
Shield the loaf by draping foil loosely over the dome. You could also try using a lower shelf to bake your bread the next time.
How can I tell if my bread is ready to take out of the oven?
Check it with a quick-read thermometer. The temperature in the middle of the loaf should read 190 degrees F.
You run the risk of 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.).
Hoping you get lucky and the machine will produce a decent loaf of bread. You can expect the crust to be thicker and somewhat chewy.
Most of the recipes on this blog were originally written for baking the dough in a bread machine. However, because of the variability of the previously mentioned factors, I find it much more reliable to bake the bread in my oven.
Because I want perfection in exchange for all those calories, I prefer to bake almost all of my bread recipes in a conventional oven.
Does the temperature of the water and milk need to be warm or cool or does it matter?
Good question. Here’s the deal.
Warming the water (100 to 110˚ F) and milk will make the yeast act faster and consequently, the dough will rise quicker.
Starting with cool water (room temperature) and milk will cause the bread to take a bit longer to rise. This makes for better flavor development of the yeast.
Since you are using only the DOUGH cycle as opposed to the entire bread cycle from mixing to baking, you get to pick your priority.
How can I tell if the dough has risen enough?
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 at all, the dough may be over-proofed.
How to make Condensed Milk Bread in a bread machine:
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Updated in March 2019. The recipe is slightly adapted from The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway.