Exceptional Condensed Milk Bread: Mix in a Bread Machine

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Sneak Preview: This Exceptional Condensed Milk Bread is mixed and kneaded in a bread machine, shaped by hand, then baked in a conventional oven. This loaf’s velvety-soft, close texture 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 loafPin

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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 my best recipe. It’s worth the carb splurge.

As a teenage exchange student living in Europe, 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.

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!”

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 been 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 sweetened condensed milk 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 slight 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 slightly higher. If using all-purpose flour, hold back a couple of 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 panPin
Place all ingredients in the bread machine pan in the order listed in the recipe.
dough should look like this when almost done kneading.Pin
Choose the dough cycle. Check the dough periodically to ensure the texture is not too wet or dry.
Dough at the end of the DOUGH cycle.Pin
When the dough cycle is complete, remove the dough onto a floured surface to shape.
forming ball with the doughPin
Form into a smooth ball. Cover and let the dough relax for 10-15 minutes.
rolling out doughPin
Roll out the dough into a rectangular 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 Pin
Roll up, starting with the short edge. Tuck the ends under so your loaf looks rounded.
raw dough placed seam side down in loaf panPin
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.
how the dough should look when it's ready to bake.Pin
It’s hard to see here, but the dough is peeking over the top. See the dent in the dough in the lower left corner? I tested it with my knuckle. This small indentation signifies that the dough is ready to go into the oven.
whole uncut loaf of condensed milk breadPin

This bread is velvety soft and exceptionally flavorful.


Can I freeze sweetened condensed milk?

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

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 dough and make rolls with it.

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 finishing 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 far 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.

If it is still doughy, you risk the loaf falling or caving in on the sides.

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

Maybe. It depends on many 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 in a bread machine, do the water and milk need to be warm or cool, or does it matter?

Good question. Here’s the deal.  

The friction of the bread machine paddles will heat the dough quickly so it should be cool (not freezing) when added to the bread machine pan.

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 sandwich made with Sweetened Condensed Milk.Pin

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 differ, so always check the dough after it kneads for 12-15 minutes. Add more flour or water if necessary to correct the consistency. (See the video.)

I also reduced the yeast to 1½ teaspoons 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.

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Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Peanut butter and Jelly sandwich made with Sweetened Condensed Milk.Pin
Yield: 12 servings

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.

Rate this recipe

(5 stars if you loved it)

5 from 47 votes


Prep time: 3 hours
Cook time: 30 minutes
Total time: 3 hours 30 minutes


  • cup (198 g) water (cool)
  • ½ cup (156 g) sweetened condensed milk
  • teaspoon salt
  • 1 tablespoon unsalted butter (chopped)
  • 3 cups (360 g) unbleached bread flour
  • teaspoons instant or bread machine yeast


  • 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.
  • 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. 
    Recheck 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 (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.
  • Allow the loaf to sit in the pan for 15 minutes before turning out to cool completely. It’s best to wait at least two hours before slicing so the loaf will hold its shape without squishing under the pressure of a knife.


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.


Serving: 1slice | Calories: 163kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 219mg | Potassium: 80mg | Fiber: 1g | Sugar: 7g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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

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Recipe Rating


  1. 5 stars
    This was the BEST!!!!! Thank you so much for the recipe. The bread stayed fresh for two days. Might have made three if we had not eat it all. lol Taste, texture, appearance where all amazing!!!!

    1. Hi Vicki,

      Glad you love this recipe. I couldn’t agree more.

  2. Gwynette in NWArkansas says:

    5 stars
    My go to loaf bread recipe!! Makes great toast, sandwiches, and I use the end of the loaf for bread pudding! Great recipe, Paula!!

    1. Hi Gwynette,

      Thanks so much for your kind comment. I’m with you on this recipe.

  3. 5 stars
    Absolutely perfect sandwich bread! Thank you, Paula!

    1. Hi Ellen,

      Thank you for leaving a comment and a 5-star review. I’m glad your bread turned out perfect. Can’t wait to hear about future successes.

  4. 5 stars
    Am 100% believer in this site. Have learned so much, and, have never been disappointed. Don’t even think about baking in Bread Machine….but what a work horse in dough cycle. My question…just finished Condensed Recipe…turned out great but was so dense. Know I’ve done something wrong. I make bread all the time so not a newbee …. weigh all ingredients….did not over rise. Thanks for any help.

    1. Hi Sandy,

      I’m sorry your bread turned out dense. That is definitely not characteristic of this bread.

      My first thought in the winter is the ambient temperature. Did the bread rise to double its original size during the DOUGH cycle? Did it rise to almost double in size before you baked it? Is your kitchen rather cool or, perhaps, drafty where the bread machine sits? If so, throw a quilt over it to keep things cozy for the dough. You may have to allow more time for the rise than usual in the winter.

      More questions: Did you use active dry yeast instead of instant yeast? Did you happen to use evaporated milk instead of sweetened condensed milk? (I’m not saying you did, just thinking about all the possibilities) Did you check the dough as it kneaded to make sure the moisture level was correct? Even if you measure perfectly, you may need to make adjustments because of the humidity, the brand or type of flour you use, etc. If you aren’t sure what I’m talking about, you can read more about checking the dough here: A Surprising Secret for Making Better Bread with a Bread Machine.

      Does any of this seem feasible? Please write back and let me know what you think. I want to help you be successful.

  5. 5 stars
    My first attempt at a bread recipe, accidentally forgot to add the paddle and had to shove my hand through all the ingredients to get it working. Miraculously this loaf turned out fantastic, and I’m already set on making it my go to sandwich bread. The ingredients total price is so much cheaper than store bought.

    1. Hi Louisa,
      At least you figured it out before you got too far into the process. Thank you for the 5-star rating!

  6. There are so many ads on my screen I have trouble finding the recipes!
    The recipes I have tried are excellent, thank you.

    1. Hi Helen,
      I apologize for the ads; they enable me to share the results of my testing, research, and writing in the form of recipes at no charge to you. I love doing it, but it is a full-time job.

      I’m so happy you have enjoyed the recipes. Thank you for your kind words.

      p.s. You can skip many of the ads by using the “Jump to recipe” button at the top of the page.

  7. Christine S says:

    5 stars
    Love it! While I have made the buttermilk variety, I find I never use up all the buttermilk and it goes to waste so I like this one because that does not happen. I have smaller meatloaf pans which are glass and have covers which are GREAT for proofing. I adjusted this recipe to accommodate two loaves. I use 1 cup of water, 10 Tablespoons of sweetened condensed milk and 2 teaspoons of instant yeast. I divided into two equal parts and put a bit of butter on the tops before proofing. Because they are smaller I bake at 350F for 25 minutes and tent with foil after 12 to 15 minutes. Comes out perfectly sized for sandwiches and is so soft and tasty! Making some today for my family and my neighbor’s birthday! Yummy! Thanks so much for sharing all these awesome recipes and tips! Loving my bread machines so much more now! (Yep, got an extra one on your recommendation and it is such a time saver!)

    1. Hi Christine,

      This is my favorite kind of email. Thanks so much for taking the time to share what you do to make this recipe more useful for your purposes. I love hearing how my readers share their bread. Your neighbor is blessed!!
      p.s. Aren’t you amazed at how often two machines come in handy?

  8. patty olson says:

    5 stars
    OMG Paula! This is the sandwich bread recipe I’ve been looking for! Turned out FABULOUS and was so easy to make! Thank you for all your wonderful recipes, I’ve made a ton all ready, haha!

    1. Hi Patty,

      Thank you for writing. Sounds like you enjoy this bread as much as my family does. I hope you enjoy it for years to come.

  9. Christine S says:

    5 stars
    Thank you so much for another delicious recipe. This is my second time making this bread. It is a sweet, soft yet hardy bread for sandwiches. The only issue I had was the top browning really fast, as you mentioned could be an issue. I had to cover with foil after 20 minutes to protect it, but I will move that to 15 minutes because it did get a little browner than I like. I have two machines and made two batches: one I made into a loaf of bread and the other I made into 8 hamburger sized buns. I baked the hamburger buns for 20 minutes without covering with foil. Came out perfectly.

    1. Hi Christine,
      Ohhhh, I have never tried this recipe for hamburger buns. GREAT IDEA! I’m going to try it myself the next time I need some buns. Thanks for sharing.

  10. Paula,I just made this bread and it’s come out amazing! This is the first bread I’ve made from your site, and your recipe is awesome! I had been making my breads with your advice to bake them in the oven, but using the recipes in the owners manual for my machine. Every loaf turned out dense, no matter what I did. I never saw the bubbles in the dough, and the loaves rose but not that much.

    The loaf came out exactly as you said it would! It’s cooling now, and I can’t wait to taste it!!

    1. Hi Rachel,

      I hope your loaf is as tasty as it looks. Baking in your oven is a game-changer, isn’t it? Welcome to the club!

  11. 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!!

  12. 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.

  13. 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?

  14. 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.

  15. 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.

  16. 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!!!!

  17. 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.

  18. 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.

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

  21. 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!

  22. 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.

  23. 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.

  24. 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.

  25. 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!

  26. 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.

  27. 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.

  28. 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 🙂

  29. 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!

    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.

  30. 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!

  31. 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.

  32. 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.

  33. 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.

  34. 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.

        2. 5 stars
          With 1/2 cup of Sweetened Condensed Milk, is this bread very sweet? I don’t really like my bread sweet for sandwiches and such.

  35. 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.

  36. 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.

  37. 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.)