Introduction
Oh, friends! Have you ever had one of those cravings for something utterly comforting, something that feels like a warm hug from the inside out? For me, that’s often a slice of incredibly soft, slightly sweet bread. And let me tell you, this Cloud Soft Condensed Milk Bread? It’s exactly that, and then some!
Making bread from scratch might sound a little intimidating, but trust me, this recipe is designed to be super approachable. It uses that magical ingredient, sweetened condensed milk, which doesn’t just add sweetness; it gives the bread an unbelievable tenderness and a beautiful, slightly rich flavor that’s just irresistible. It’s the kind of bread that makes your kitchen smell amazing and disappears from the counter almost instantly. You’re going to absolutely love how simple the process is and how absolutely cloud-like the result is.
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gathering your ingredients is the first step to this cloud-soft dream! Here’s what you’ll need:
- 3 cups all-purpose flour: The base of our bread! Make sure it’s fresh for the best results.
- 1/4 cup granulated sugar: Just enough sweetness to complement the condensed milk and feed the yeast.
- 1 teaspoon salt: Essential for flavor! Don’t skip it; it balances the sweetness beautifully.
- 2 teaspoons instant yeast: My go-to for speed and reliability. Instant yeast can be mixed directly into the dry ingredients.
- 1/2 cup whole milk, warmed to about 110°F: Warm milk helps activate the yeast. Not too hot, or you’ll kill it! Think bathwater warm. Whole milk adds richness.
- 1/4 cup sweetened condensed milk: The secret weapon! This gives the bread its incredible softness, sweetness, and unique flavor.
- 1/4 cup unsalted butter, melted: Adds richness and helps tenderize the dough. Unsalted butter lets you control the salt level.
- 1 large egg: Gives the bread structure and richness, contributing to that soft crumb.
- 1 teaspoon vanilla extract: A little touch of warmth and sweetness that pairs perfectly with the condensed milk.
- 1 tablespoon milk (for brushing): This is just for a lovely golden top crust before baking.
How to Make It
Alright, let’s get our hands a little floury and make some magic! Follow these simple steps:
Step 1: Mix the Dry Stuff
In a large bowl, whisk together the 3 cups of all-purpose flour, granulated sugar, salt, and instant yeast. Give it a good mix to make sure everything is evenly distributed.
Step 2: Combine the Wet Ingredients
In a separate bowl or large liquid measuring cup, whisk together the warm whole milk, sweetened condensed milk, melted butter, egg, and vanilla extract. Make sure the melted butter isn’t too hot, or it might scramble the egg or shock the yeast later.
Step 3: Bring it Together
Pour the wet ingredients into the bowl with the dry ingredients. Use a spoon or a rubber spatula to mix everything until a shaggy dough forms. It will look a little messy at this stage, and that’s totally okay!
Step 4: Knead the Dough
Turn the dough out onto a lightly floured surface. Now comes the fun part (or the stand mixer’s job!). Knead the dough for about 6-8 minutes by hand, or about 5-7 minutes in a stand mixer fitted with a dough hook, until it’s smooth, elastic, and bounces back when you gently poke it. It might feel a little sticky, but try not to add too much extra flour – just enough to keep it from sticking excessively.
Step 5: First Rise (Proofing)
Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place until it has doubled in size. This usually takes about 45-60 minutes, depending on the warmth of your kitchen. I like to put mine in a slightly warm oven (turned off!) for this step.
Step 6: Shape the Loaf
Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface again. Shape the dough into a loaf. You can do this by gently patting it into a rectangle, then rolling it up tightly from one short end, pinching the seam closed. Or, you could divide it into three equal pieces and braid them for a beautiful challah-like loaf! Place the shaped dough into a greased 9×5 inch loaf pan.
Step 7: Second Rise
Cover the loaf pan loosely with plastic wrap or a towel. Let the dough rise again in a warm place until it has nearly doubled in size and rises above the rim of the pan. This second rise usually takes about 30-45 minutes.
Step 8: Preheat Oven & Brush Top
About 15-20 minutes before the end of the second rise, preheat your oven to 350°F (175°C). Just before placing the bread in the oven, gently brush the top of the loaf with the tablespoon of milk. This helps create a lovely golden-brown crust.
Step 9: Bake!
Bake for 30-35 minutes, or until the top is golden brown and the bottom sounds hollow when tapped. An internal temperature of about 190-200°F (88-93°C) is perfect. If the top starts getting too dark, you can loosely tent it with aluminum foil.
Step 10: Cool
Remove the bread from the oven and let it cool in the pan for about 5-10 minutes before carefully turning it out onto a wire rack to cool completely. Slicing warm bread is tempting, but letting it cool finishes the cooking process and improves the texture!
Substitutions & Additions
One of the joys of baking is making a recipe your own! Here are a few ideas:
- Dairy-Free? This recipe relies heavily on dairy (milk, condensed milk, butter). While you could experiment with dairy-free milk, vegan condensed milk alternatives, and vegan butter, the texture and flavor will likely change significantly. I haven’t tested a perfect dairy-free swap for this exact recipe, but it’s worth a try if needed!
- Switch the Flour: You could swap a small amount (maybe 1/4 to 1/2 cup) of the all-purpose flour for whole wheat pastry flour for a little extra nutrition, but stick mostly to AP for that signature soft texture.
- Add Flavor: Swirl in some cinnamon sugar before rolling the loaf, add a handful of raisins or dried cranberries to the dough during kneading, or mix in some citrus zest.
- Make Rolls: Instead of shaping one loaf, divide the dough into 12-16 equal pieces after the first rise. Shape them into rolls and place them in a greased 9×13 inch baking pan. Reduce baking time to about 20-25 minutes.
Tips for Success
Here are a few pointers to help ensure your Cloud Soft Condensed Milk Bread turns out perfect every time:
- Check Your Yeast: Even though it’s instant, make sure your yeast isn’t expired. If you’re unsure, you can proof it first by mixing it with the warm milk and a pinch of sugar and letting it sit for 5-10 minutes. If it gets foamy, it’s active!
- Warmth is Key: Dough rises best in a warm, draft-free spot. If your kitchen is cool, that warm oven trick (turned OFF!) works wonders.
- Don’t Add Too Much Flour: A slightly sticky dough is better than a dry one. Resist the urge to dump in tons of extra flour during kneading; this can make the bread tough.
- Knead Properly: Developing the gluten is crucial for that soft, airy texture. Knead until the dough passes the “windowpane test” (you can stretch a small piece thin enough to see light through it without tearing).
- Prep Ahead: You can do the first rise (Step 5) in the refrigerator overnight after shaping the ball of dough. The cold slows the rise. The next day, take it out, let it come to room temperature for about 30-60 minutes, then proceed with shaping (Step 6), second rise (Step 7), and baking.
How to Store It
This bread is best enjoyed fresh, ideally warm from the oven sliced thick with butter! But if you happen to have any leftovers (a rare occurrence in my house!), here’s how to keep it soft:
Store cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2-3 days. For longer storage, you can slice the cooled loaf and store slices in a freezer-safe bag for up to 2-3 months. Just pop a slice in the toaster when you’re ready for a treat!
FAQs
Got questions? I’ve got (brief!) answers!
Q: Can I use active dry yeast instead of instant?
A: Yes, but you’ll need to activate it first. Mix it with the warm milk and a pinch of sugar, let it sit for 5-10 minutes until foamy, then proceed with the recipe, adding this mixture where the warm milk is called for.
Q: My dough isn’t rising. What happened?
A: The most common culprits are inactive yeast (check the expiration date!) or the liquid being too hot or too cold. Ensure your yeast is fresh and your milk is warm, not hot.
Q: Can I make this bread by hand if I don’t have a mixer?
A: Absolutely! The instructions include hand-kneading times. It’s a great workout and very satisfying!
Q: Why did my crust get too dark?
A: Ovens can vary! If the top browns quickly, loosely tent the loaf with foil during the last part of baking.
Cloud Soft Condensed Milk Bread
Equipment
- Large bowl
- Separate bowl or large liquid measuring cup
- Whisk
- Spoon or Rubber spatula
- Lightly floured surface
- Stand Mixer (optional) fitted with a dough hook
- Clean bowl for rising
- Plastic wrap or clean kitchen towel
- 9x5 inch loaf pan
- Oven
- Wire rack
- aluminum foil (optional, for tenting)
Ingredients
Dough
- 3 cups all-purpose flour Make sure it's fresh for the best results.
- 0.25 cup granulated sugar Just enough sweetness to complement the condensed milk and feed the yeast.
- 1 teaspoon salt Essential for flavor!
- 2 teaspoons instant yeast My go-to for speed and reliability. Can be mixed directly into dry ingredients.
- 0.5 cup whole milk warmed to about 110°F. Warm milk helps activate the yeast. Not too hot! Whole milk adds richness.
- 0.25 cup sweetened condensed milk The secret weapon! This gives the bread its incredible softness, sweetness, and unique flavor.
- 0.25 cup unsalted butter melted. Adds richness and helps tenderize the dough. Unsalted butter lets you control the salt level. Make sure it's not too hot.
- 1 large egg Gives the bread structure and richness.
- 1 teaspoon vanilla extract A little touch of warmth and sweetness.
- 1 tablespoon milk for brushing the top crust before baking.
- Oil or cooking spray for greasing the bowl for the first rise.
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, salt, and instant yeast. Give it a good mix to make sure everything is evenly distributed.
- In a separate bowl or large liquid measuring cup, whisk together the warm whole milk, sweetened condensed milk, melted butter, egg, and vanilla extract. Make sure the melted butter isn't too hot, or it might scramble the egg or shock the yeast later.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spoon or a rubber spatula to mix everything until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 6-8 minutes by hand, or about 5-7 minutes in a stand mixer fitted with a dough hook, until it's smooth, elastic, and bounces back when you gently poke it.
- Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place until it has doubled in size (about 45-60 minutes).
- Once doubled, gently punch down the dough. Turn it out onto a lightly floured surface again. Shape the dough into a loaf (by patting into a rectangle and rolling up tightly) and place in a greased 9x5 inch loaf pan.
- Cover the loaf pan loosely with plastic wrap or a towel. Let the dough rise again in a warm place until it has nearly doubled in size and rises above the rim of the pan (about 30-45 minutes).
- About 15-20 minutes before the end of the second rise, preheat oven to 350°F (175°C). Just before baking, gently brush the top of the loaf with the tablespoon of milk.
- Bake for 30-35 minutes, or until golden brown (internal temp 190-200°F / 88-93°C). If the top gets too dark, loosely tent with aluminum foil.
- Remove from oven and cool in the pan for 5-10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Dairy-Free: Experiment with dairy-free milk, vegan condensed milk, and vegan butter, but texture and flavor will likely change.
- Flour: Can swap 1/4 to 1/2 cup AP flour for whole wheat pastry flour for added nutrition.
- Flavor: Swirl in cinnamon sugar, add raisins/cranberries, or mix in citrus zest.
- Make Rolls: Divide dough into 12-16 pieces, shape, place in greased 9x13 pan, bake 20-25 minutes.
Tips for Success:
- Check Yeast: Ensure yeast is active (proof if unsure).
- Warmth: Dough rises best in a warm, draft-free place (e.g., turned-off oven).
- Don't Add Too Much Flour: Avoid adding excessive flour during kneading to prevent tough bread.
- Knead Properly: Knead until dough is elastic and passes the windowpane test.
- Prep Ahead: First rise can be done overnight in the refrigerator. Let come to room temp before shaping and second rise.
Storage:
- Store cooled bread wrapped tightly at room temp for 2-3 days.
- For longer storage, slice cooled loaf and freeze in a freezer-safe bag for up to 2-3 months.