📋 Ingredients

For the Bread Dough:

  • 2¾ cups (350 g) all-purpose flour (or bread flour for extra chewiness)
  • 2¼ tsp (7 g) instant yeast (1 packet)
  • ¼ cup (60 ml) warm whole milk (about 100°F / 38°C)
  • ⅓ cup (80 ml) warm water (about 100°F / 38°C)
  • ¼ cup (60 g) sweetened condensed milk
  • 2 tbsp (25 g) granulated sugar
  • 3 tbsp (40 g) unsalted butter, softened
  • ½ tsp salt
  • 1 large egg, room temperature

For Brushing and Glaze:

  • 1 tbsp unsalted butter, melted (for brushing after baking)
  • 2 tbsp sweetened condensed milk + 1 tbsp milk (for optional glaze)

🧑‍🍳 Equipment:

  • Large mixing bowl or stand mixer with dough hook
  • Loaf pan (8×4-inch or 9×5-inch)
  • Kitchen scale (optional but recommended)
  • Plastic wrap or damp kitchen towel
  • Pastry brush

🧡 Step-by-Step Instructions

Step 1: Activate the Yeast (if using active dry yeast)

If you’re using instant yeast, skip to Step 2.
If using active dry yeast:

  1. In a small bowl, mix warm milk, warm water, 1 tablespoon sugar, and yeast.
  2. Let it sit for about 5–10 minutes, until it becomes foamy.

Step 2: Mix the Dough

  1. In a large mixing bowl (or stand mixer), combine:
    • Flour
    • Sugar
    • Salt
    • Yeast (if instant)
  2. Add the warm milk, warm water, condensed milk, egg, and softened butter.
  3. Mix until everything is combined into a shaggy dough.

💡 Tip: If the dough feels very sticky, add 1–2 tablespoons of flour at a time until it just comes together.

Step 3: Knead the Dough

  1. Knead on medium speed (or by hand) for about 8–12 minutes.
  2. The dough should become smooth, elastic, and slightly tacky but not sticky.
    • You can test it by gently stretching a small piece — it should form a thin “windowpane” without tearing.

Step 4: First Rise (Bulk Fermentation)

  1. Lightly oil a clean bowl and place the dough inside, turning it once to coat the surface.
  2. Cover with plastic wrap or a damp towel.
  3. Let it rise in a warm place for 60–90 minutes, or until doubled in size.

Step 5: Shape the Dough

Once risen:

  1. Gently punch down the dough to release air.
  2. Transfer to a lightly floured surface.
  3. Roll out into a rectangle (about 12×8 inches).

You can shape in several ways:

  • Pull-Apart Rolls: Cut into 3 or 4 equal strips, roll each up like a cinnamon roll, and place them side by side in the loaf pan.
  • Classic Loaf: Roll up the entire rectangle into a tight log and place it seam-side down in the loaf pan.

Step 6: Second Rise

  1. Cover the shaped dough loosely with plastic wrap or a damp towel.
  2. Let it rise again for 45–60 minutes, or until the dough has puffed up and nearly doubled in size.

⏰ The dough should rise just above the rim of the loaf pan.

Step 7: Bake

  1. Preheat the oven to 350°F (175°C).
  2. Brush the top of the dough lightly with milk or an egg wash for a golden crust.
  3. Bake for 25–30 minutes, until golden brown on top and the bread sounds hollow when tapped.

If the top browns too quickly, cover loosely with aluminum foil halfway through baking.

Step 8: Brush and Glaze

  1. Remove from oven and immediately brush with melted butter for a soft crust.
  2. Optional: Mix 2 tbsp condensed milk + 1 tbsp milk and brush over the warm bread for a shiny, sweet glaze.

Step 9: Cool and Serve

  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.
  • Slice when it’s slightly warm or completely cooled.

🍯 Serving Suggestions

  • Enjoy plain, or with butter, jam, or extra condensed milk.
  • Toast slices lightly and drizzle with honey or more condensed milk for a dessert-style snack.
  • This bread also makes a wonderful base for French toast or bread pudding.

🧊 Storage Tips

  • Room temperature: Keep in an airtight container for up to 3 days.
  • Refrigerate: Up to 1 week, reheat before serving.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw at room temp and warm slightly before serving.