I am such a huge fan of homemade bread baking, but sometimes convenience gets the best of us. We end up settling for less, unhealthy versions of bread that we surely know is not right for us. With the incorporation of preservatives, and additives.
With this in mind, we are capable of enjoying a better option and controlling what goes into the preparation of bread baking at home with just a few ingredients that you might have already.
Here’s what you’ll need for the preparation of a Soft and fluffy sweetened condensed milk bread.
*Activate the yeast*
- 1/2 cup of warm water
- 1/2 cup of warm milk
- 2 Tablespoons of Lakanto Monkfruit Sweetener (Golden / Brown)
- 1 packet of active dry yeast
- Measuring jug
- 3-1/4 cups of all-purpose flour (Part 1)
- 3-1/4 cups of all-purpose flour (Part 2)
- 1 egg at room temp
- 50g of salted margarine
- 1/4 to 1/3 cup of sweetened condensed milk
- Activated yeast mixture
- An Oven
- Stand mixer attached with a dough hook
- Large mixing bowl
- Digital scale
- Bench scraper
- Rolling pin
- Clear cling film
- 2 – loaf tins
- Extra margarine
- Extra all-purpose flour
*Egg wash mix*
- 1 teaspoon of milk
- 1 egg at room temp
- A fork / spoon /whisk
- 2 to 3 Tablespoons of margarine – soften
- 2 to 3 Tablespoons of sweetened condensed milk
- A Tablespoon
- Pastry brush
Step 1: Prep your loaf tin pans – Apply margarine on the inner base and sides of both loaf tins, then add all-purpose flour to lightly coat the pan and remove the excess of the flour. This is guide the bread come off easily once its baked. Set them aside.
Step 2: Activate the yeast – In a measuring jug, add all your ingredients mentioned, mix everything well, then set it aside to bloom and get activated for 10 mins. Place the jug in a warm area. How to note the yeast is activated, it starts bubbling, smelling like fermentation and foam is visible. Set that aside.
Step 3: Prepare the dough mix – I’ll be using a stand mixer in this case. Take out your stand mixer bowl, add part 1 of the sifted all-purpose flour, margarine, condensed milk and the activated yeast mixture. Attach the dough hook to the stand mixer and on speed 1, mix combine everything for 10 mins without stopping the mixer. While the mixer is continuing to knead, add part 2 of the sifted flour in a tablespoon at a time, until you see your dough not sticking to the side of the bowl. The kneaded dough should be very soft to the touch, but not tacky or sticky. Once the dough is ready, stop kneading and turn off the stand mixer.
Step 4: Second kneading by hands – Have your counter surface clean, dry and ready for this kneading. This step is crucial and important. With the help of your palms, using the middle part of your palm towards your wrist, insert pressure while kneading the dough away from you and using your fingers to roll back the dough towards you and repeating the process for at-least another 10 mins. Watch the video to guide you on this part. Once done, you’ll notice the dough is very pliable, soft and can be easily stretched without tearing.
Step 5: 1st proofing of the kneaded dough – Using the same stand mixer’s bowl, add a tablespoon of vegetable cooking oil of your choice, and add in your kneaded dough and toss it around to make sure the oil has been well coated on the dough. Cover the bowl with a clear cling foil, and set it a side to double in size. This will take 1 hour.
Step 6: Pre-heat your oven at 180 degrees Celsius.
Step 7: Divide the dough – One hour later, the dough should have doubled in size and risen. Punch / press out the air in the middle and take out your dough from the bowl. With the help of your clean palms, try as much as possible to spread the dough outwards into a rectangular frame. This should be therapy for you too. It feels so much like plasticine but softer. Using your bench scraper, divide the dough into 2. Elongate one piece at a time by rolling it upwards and outwards, but making sure the dough isn’t too thin. Once done, use your fingers. From the short edge, roll out the dough away from you, while try to avoid trapping any air bubbles. Once you get to the other end, pinch the ends together to avoid it from unravelling while it bakes.
Use the bench scrapper once more to first divide the dough into two halves, then each have divided into three portions. In total you should have six pieces. Just the way you cut them, add them into the prepared loaf tins and set them aside.
Step 8: 2nd proofing – Cover the loaf tins with cling film and set them in a warm area to double in size. 30 mins is sufficient.
Step 9: Prep the egg wash mix – In a small bowl, crack an egg, add a teaspoon of milk and mix them together. Use a pastry brush to brush out the egg wash mix to the risen dough.
Step 10: Bake in a pre-heated oven at 180 degrees Celsius for 22 mins.
Step 11: Prep the glazing – In a small heat proof bowl, add margarine and melt it slightly to be very smooth but not liquid. Add in sweetened condensed milk and mix that very well until all combined.
Step 12: Garnish & Serve – Using your pastry brush, apply the sweet buttery mixture on -just baked bread – and the margarine will melt and sip into the bread and give a sweet, buttery taste and look to is.
NOTE: – Instead of slicing, you can just pull apart the bread as per the slice, and this is the best part about this recipe, at least for me. Feel free to use any spread you prefer to start the indulgence. It could be your favorite Jam, or peanut butter or even guacamole.
Until the next episode, Bon Appetit