Did you know sweetened condensed milk was invented in the 1850s to sustain soldiers during the Civil War? Today, it’s the secret to creating an ultra-tender, delicately sweet loaf of bread that transforms ordinary ingredients into a baking masterpiece.
From its rich historical roots to its modern versatility, condensed milk bread offers the perfect balance of flavor, texture, and nostalgia—whether enjoyed fresh, toasted, or as the base for your favorite recipes.
Jump to RecipeHistorical Significance
Sweetened condensed milk’s journey into our baking repertoire began in 1853 when Gail Borden Jr. created a shelf-stable milk product. Its popularity surged during the American Civil War when the U.S. government ordered large quantities for military rations.
This innovation eventually transformed baking, leading to the development of recipes like condensed milk bread.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The Science of Sweetness
The magic of condensed milk bread lies in its unique chemistry. Sweetened condensed milk contains approximately 40-45% sugar, which not only adds sweetness but also contributes to the bread’s moisture retention and tender crumb. (ref)
The high sugar content affects the yeast fermentation process, resulting in a perfectly balanced rise and texture.
Storage & Serving
The art of storing condensed milk bread properly is crucial for maintaining its soft texture and delicate sweetness. For optimal freshness, allow the bread to cool completely before storing to prevent condensation, which can lead to mold growth.
At room temperature (between 60-75°F), store the bread in an airtight plastic bag or wrap it tightly in foil, which helps retain moisture and keeps the bread soft for up to 3 days. For softer breads like this one, avoid cloth bags as they can cause the bread to dry out too quickly.
For longer storage, slice the entire loaf and freeze portions in freezer-safe bags, separating slices with parchment paper to prevent sticking. Frozen bread maintains its quality for up to 3 months.
When ready to enjoy, thaw slices overnight in the refrigerator or for a few hours at room temperature. Refresh thawed bread by warming it in a 300°F oven for a few minutes.
Avoid storing this bread in the refrigerator, as the cold temperature accelerates staling. However, if you need to store it for 2-3 days, wrap it tightly in several layers of plastic wrap and reheat at 300°F for 20-30 minutes before serving to restore its texture.
For the best results when serving, slice from the center of the loaf outward, keeping the cut sides pressed together to maintain freshness. This bread is delicious when lightly toasted and pairs wonderfully with butter, jam, or as a base for French toast.
Food Safety Notes
- Ensure proper hand washing
- Clean all surfaces thoroughly
- Use pasteurized eggs for egg wash
- Store properly to prevent mold growth
- Follow safe cooling procedures before storing
Recipe Variations
- Add vanilla extract for enhanced flavor
- Incorporate raisins or dried fruits
- Create a cinnamon-sugar swirl version
- Make dinner rolls instead of a loaf
- Use as a base for French toast
Condensed Milk Bread
Ingredients
Bread:
- 1 tablespoon active dry yeast
- ½ teaspoon salt
- 1 cup milk room temperature
- ½ cup sweetened condensed milk
- 1 egg
- 3.5 cups all-purpose flour
- ¼ cup unsalted butter softened
Egg Wash:
- 2 teaspoons egg yolk
- 1 tablespoon milk
Glaze:
- 3 tablespoons sweetened condensed milk
- 1 tablespoon unsalted butter softened
Instructions
- In a small bowl, combine room temperature milk and active dry yeast. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
- In a large mixing bowl, whisk together the yeast mixture, sweetened condensed milk, egg, and softened butter until well combined and smooth.
- Gradually add flour and salt to the wet ingredients, mixing after each addition. Once a shaggy dough forms, turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot (around 75°F) for 1-1.5 hours or until doubled in size.
- Gently punch down the dough and divide into 3-4 equal portions. Shape each portion into a tight ball by pulling the edges toward the center and pinching to seal. Place seam-side down in a greased 9×5-inch loaf pan.
- Cover loosely and let rise again for 45 minutes, or until the dough reaches about 1 inch above the rim of the pan.
- Preheat oven to 350°F. Position rack in the center of the oven.
- Whisk egg yolk and milk together for the egg wash. Gently brush the top of the risen dough, being careful not to deflate it.
- Bake for 25-30 minutes, or until deeply golden brown on top and the bread registers 190°F on an instant-read thermometer. If browning too quickly, tent with foil.
- Remove from oven and let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.
- While still slightly warm, prepare the glaze by whisking softened butter and sweetened condensed milk until smooth. Drizzle or spread over the top of the bread.
- Allow glaze to set for 5-10 minutes before slicing. Best served same day but can be stored in an airtight container for up to 3 days.
Nutrition
Source:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.