The key to this recipe’s cloud-like texture is the combination of sweetened condensed milk and butter, which work together to produce an incredibly tender and moist crumb. The condensed milk not only imparts a subtle sweetness but also elevates the softness of the bread, keeping it fresh for longer. The butter, incorporated into the dough after kneading, helps create layers of richness that melt into every bite. Each slice is pillowy soft, with a delicate sweetness that pairs beautifully with a warm cup of coffee or a light spread of jam.
Ingredients:
- 1 large egg
- 3 tablespoons (60g) sweetened condensed milk
- 1 teaspoon (3g) active dry yeast
- 0.6 cup (140ml) lukewarm milk
- 2 cups (300g) bread flour or wheat flour
- 1/2 teaspoon (3g) salt
- 2 tablespoons (28g) unsalted butter, softened
Instructions:
Step 1: Prepare the Yeast In a small bowl, combine the lukewarm milk and active dry yeast. Let it sit for about 5-10 minutes, or until the mixture becomes frothy. This step activates the yeast, which is key for a soft and airy bread. Make sure your milk is warm but not too hot, as it can kill the yeast if the temperature is above 110°F (43°C).
Step 2: Mix the Wet Ingredients In a medium-sized bowl, beat the egg and sweetened condensed milk together until they are well-combined. The condensed milk not only adds sweetness but also lends moisture to the bread, making it soft for days after baking.
Step 3: Combine the Dry Ingredients In a separate large mixing bowl, whisk together the bread flour and salt. This ensures the salt is evenly distributed throughout the dough, preventing any salty pockets.
Step 4: Make the Dough Slowly pour the yeast mixture into the dry ingredients, followed by the egg and condensed milk mixture. Mix everything together using a spatula or a wooden spoon until a shaggy dough forms. Once it’s combined, transfer the dough to a lightly floured surface and knead it for about 8-10 minutes. As you knead, the dough will become smooth and elastic. If you’re using a stand mixer, use the dough hook attachment and mix on medium speed for about 5 minutes.
Step 5: Incorporate the Butter Once the dough is smooth, gradually add the softened butter, one tablespoon at a time. Continue kneading until the butter is fully absorbed and the dough becomes soft and slightly tacky. This may take another 5 minutes of kneading by hand or with a mixer.
Step 6: First Rise Form the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free area for about 1-1.5 hours, or until it doubles in size.
Step 7: Shape the Bread Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface, shape it into a loaf or divide it into rolls. Place the shaped dough in a greased loaf pan or on a baking sheet, depending on your preference.
Step 8: Second Rise Cover the dough again and let it rise for another 30-45 minutes, or until it has puffed up significantly.
Step 9: Bake the Bread Preheat your oven to 350°F (180°C). Once the dough has risen, bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top starts browning too quickly, you can cover it loosely with aluminum foil halfway through baking.
Step 10: Cool and Serve Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Brush the top with a little melted butter for an extra soft crust.
