Step 5: Second Rise
Cover the braided loaf loosely and let it rise again for 30 40 minutes.
It should puff up above the rim of the pan this is when the magic happens.
Don’t skip this step! An under-proofed loaf won’t have that airy, cloud-like bite.
Step 6: Bake It to Perfection
Preheat your oven to 350°F (175°C).
Brush the top of the dough generously with condensed milk.
Bake for 25 30 minutes, or until golden brown and the bread sounds hollow when tapped.
If the top starts to brown too quickly, tent it loosely with foil around the 20-minute mark. I learned this trick after many over-browned tops!
Step 7: Cool and Optional Topping
Let the bread cool in the pan for 10 minutes.
Remove it and transfer to a wire rack.
Brush with honey butter for that glossy, golden finish and added sweetness.
“Warm bread with honey butter is basically therapy in loaf form.” @WhiskandWhirl
Tips for Achieving Cloud-Soft Texture
1. Milk Temperature Matters
Warm milk should feel like bath water not hot. If it’s too warm, it can kill your yeast. Aim for around 100 110°F (38 43°C).
2. Kneading Is Not Optional
Set a timer for 10 minutes. If you’re kneading by hand, it’ll feel like a mini workout. But trust me, the structure and bounce it gives are worth every stretch.
3. Proof in a Draft-Free Area
Humidity and warmth are your friends. I’ve even proofed dough inside a microwave (off) with a warm mug of water beside it to create steam!
Common Questions About Condensed Milk Bread
Can I use active dry yeast instead of instant?
Yes! Just dissolve it in the warm milk and let it sit for 5 10 minutes before adding the rest of the wet ingredients.
Can I skip the egg?
You can, but the texture will be slightly less rich. If you need an egg-free version, try adding an extra tablespoon of butter or 2 tablespoons of plain yogurt.
How do I know if it’s done baking?
Tap the top it should sound hollow.
The internal temperature should reach 190 200°F (88 93°C).
Can I freeze this bread?
Absolutely. Slice it first, wrap tightly, and store for up to 2 months. Toast directly from frozen for best texture.
Serving Ideas That Never Fail
Serve warm with whipped butter or jam.
Turn thick slices into condensed milk French toast.
Layer with peanut butter and banana for a sweet sandwich.
And if you’re preparing a dessert board, it pairs beautifully with something like perfect vanilla cupcakes or these soft and fluffy milk buns.
My Personal Challenges With This Bread
One challenge I faced was under-kneading. I once rushed it, and my loaf came out dense not a cloud in sight. Another issue? Not letting it rise enough during the second proof. The result was a flat, sad loaf.
Now I let the dough tell me when it’s ready. If it springs back slowly when poked, it’s good to go.
Creative Ways to Customize
Add a teaspoon of vanilla extract to the dough for depth.
Swirl in cinnamon-sugar for a dessert twist.
Top with sliced almonds before baking for a bakery-style finish.
“Good bread doesn’t need jam but it welcomes it with open arms.” @LoafTherapy
Calories and Nutrition (Per Slice)
Calories: 180
Total Fat: 6g
Sugar: 6g
Carbohydrates: 27g
Protein: 4g
