Condensed Milk Bread

📝 Step-by-Step Instructions

1. Activate the Yeast:
   • In a small bowl, combine warm milk, active dry yeast, and 1 tablespoon of condensed milk.
   • Let sit for 5 to 10 minutes until frothy and bubbly. (If using instant yeast, you can skip resting and mix directly with dry ingredients).
2. Mix the Dough:
   • In a large mixing bowl, combine bread flour and salt.
   • Pour in the yeast mixture, remaining sweetened condensed milk, and beaten egg.
   • Stir with a spatula until a shaggy dough forms.
3. Knead in the Butter:
   • Transfer dough onto a lightly floured surface or use a stand mixer with a dough hook.
   • Knead for 5 minutes, then add softened butter 🧈.
   • Continue kneading for 8 to 10 minutes until smooth, elastic, and passes the windowpane test (stretches thin without tearing easily).
4. First Rise:
   • Shape the dough into a smooth ball and place in a lightly oiled bowl.
   • Cover with a damp towel or plastic wrap and let rise in a warm spot for 1 hour (or until doubled in size). 📈
5. Shape into Rolls:
   • Punch down dough to release trapped gas. Transfer to a work surface and divide into 6 equal portions using a bench scraper.
   • Roll each portion into a smooth, tight round ball.
   • Arrange the 6 dough balls in two rows of three into a greased 9×5-inch loaf pan.
6. Second Rise & Brush Wash:
   • Cover the loaf pan loosely and let rise for 30 to 40 minutes until puffy.
   • Brush the tops gently with egg wash for a beautiful shine.
7. Bake to Golden Perfection:
   • Preheat oven to 350°F (175°C).
   • Bake for 20 to 25 minutes until tops are deep golden brown. (If tops brown too fast, tent loosely with foil during the last 5 minutes). ⏲️
8. Glaze & Cool:
   • Remove from the oven and immediately brush the hot tops with the melted butter and condensed milk mixture! 🖌️
   • Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm! 😋