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.
1½teaspoons(1½teaspoons)instant or bread machine yeast
Instructions
Add ingredients: ⅞ cup water (cool) , ½ cup sweetened condensed milk, 1¼ teaspoon salt, 1 tablespoon unsalted butter (chopped), 3 cups 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.
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.