Introducing a delightful recipe featuring mild and very tender milk sandwich bread. With a subtle sweetness from added sweetened condensed milk and dry milk powder, this versatile bread is perfect for toasting, sandwich-making, or enjoying as is. Elevate it to a delightful dessert by pairing with your favorite sweet spread.
The dough for this bread can be easily mixed by hand or in the mixer. Let’s go 😉
| Ready in: 4 hours | Serves: 4 people |
| Yield: 2 x 250g loaves | Units: US |
Ingredients
- 270g bread flour
- 25g milk powder
- 100g milk
- 1 egg (50g)
- 30g sweetened condensed milk
- 30g sugar
- 3g salt
- 4g dry instant yeast or 10g fresh yeast
- 35g unsalted butter
Directions
Dough
- In a bowl of stand mixer add milk, egg, condensed milk, milk powder, yeast, sugar, flour, salt mix all together , start mixing the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 5-6 minutes until well incorporated.
- The dough should wrap the hook.
- Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together. You will be able to perform windowpane test.
Note: If mixing by hand, incorporate all ingredients together, dough can remain lumpy, cover and let rest 30 min. (Resting the dough will help to form a gluten strains) After 30 min add butter and knead do about 10min until smooth dough will be formed.
- The amount of the dough will be enough to fill one rectangular mold with size 20x11x11cm (8”x4”x4”) or 2 square molds with size 10x11x11cm (4”x4”x4” )
- If using rectangular mold, divide the dough into 3 equal pieces(if using 2 square molds, divide the dough into 4 equal pieces).
- Round each piece, let them rest 15 min covered.
- Roll each round piece into a string about 12cm long, fold long sides to the center, creating long rope. Repeat with the rest of the pieces. Let the ropes to rest for 15 min.
- Take the rope, hold the top part, lifted in the air, and start to roll the bottom part longwise, as long as possible. Then hold the bottom part, lifted in the air and roll the top part as thin and long as possible ( the length of the dough string should reach about 50 cm long.
Note: rolling the dough so thin and long is helping to develop additional gluten strength, which gives the dough, extra soft and shreddy structure after baking.
- Roll the dough into a tight roll. Repeat the same process with the rest of the dough pieces.
- Place rolls into a mold. Cover and let proof until dough will reach 1cm from the top of the mold about 3 hours at 78F.
- Bake at 320F(160C) for 25 min
Remove from the mold, let cool down and enjoy!
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Based on 7 Review(s)
I can make this in a rectangular 4″x8″ loaf pan, right? I have gotten into weighing my ingredients and using grams, but centimeters is another story.
Barbara, hi!
4”x8” will be perfect.
Also about sourdough starter, you definitely can do that, but fermentation will take way longer.
hello
i don’t have milk powder. It is replacable?
Hi Natasha, instead of using dry or fresh yeast and used say 120g of sd leaven. What would you replace or reduce in the recipe? I know I’ll have to extend the bulk prove ect?
Good question! I prefer using sourdough starter myself.
Hi!
I would use 100g of sweet stiff starter from total amount of flour. But fermentation will take way longer.
You can follow directions from this post
https://natashasbaking.com/cloud-toast-bread/
Thanks Natalya 🙂
Option for alternative to milk powder?
Th’is very, very beautifull!
Is there a substitute for condensed milk please?
Can you use this dough for cinnamon rolls successfully? TYVM
Hi,
Can I make one big loaf and put it in a larger pan mold?
I have no question, but l am in awe of your baking skills.
I thought l was an accomplished baker but you put me to shame. I’m so happy to have found your website and l look very much forward to honing in even more my baking skills.
You just make everything look so easy!! Damn you girl!!
Hi
The recipe call for:
Preparation time 3H
Baking Time 25 min
The last proof says 3H
So total time to me 6H 25min unless it’s a typo.?
Many thanks
Hi Natalya, thanks you so much for sharing this great recipe! I’d like to double check with you about proofing
Your recipe doesn’t call for a proofing after mixing the dough. Is that correct? Prodding occurs only when the shaped dough went in baking molds?
Can I put this in a bread machine?
I used sourdough starter (refreshed 3 times) and it worked well. I enjoyed the results. Just a bit too sweet. Next time i will skip the 30g of sugar. The condensed milk is already sweetened enaugh.
Thanks Natasha for this recipe.
Bonjour,
J’aime savoir avec le sucre concentré et sucre es se que les pains au lait seront trop sucre . C’est possible de les faire juste avec le sucre. Pourriez-vous me donné votre recette du levain .merci