Food

Condensed Milk Bread so amazing you won’t give a shit about your summer body. In fact, you’ll be eating it at the beach.

loaf of bread brioche style with condensed milk recipe baking blog

Here is the Condensed Milk Bread recipe you’ve all been emailing and asking about.

Keep in mind it’s nothing like the Japanese Bread everyone is going crazy over.

Which I totally get because those Japanese and their bread and pastries is top notch. Why those people don’t have their own My 600lb Life TV show is a mystery?

Probably all that cultural respect for self and food. That’s where us Americans stand alone.

We threw respect out the window years ago. But you’ll never catch us throwing out food.

Unless you’re a billion dollar company and don’t want to help feed the homeless. I wrote that article already to be posted in the future.

Side note: What happened to My 600lb Life? That show used to be so good. Just like all reality shows it became so scripted and boring. Ugh, bring back the fat people that knew why they were fat but happy. They just couldn’t get their shit together. Like all of us. Made me cheer for them more. More relatable. I don’t want to hear them struggling to read a sad story some producer wrote for them. *sigh*

loaf of bread with condensed milk recipe baking blog
I’m back.

This bread leans more on the Brioche side. An enriched dough with heavy ingredients yielding a soft lovely and rich interior.

Boy is it enriched. Butter, eggs and condensed milk. Three of my favorite things.

This bread has a gorgeous brown crust with a soft interior. Softer than a Brioche and still giving you that rich not overly sweet flavor.

It has a tight structure and rich butter taste.

A good loaf of bread feels like victory. Makes you feel that you can accomplish anything. I don’t know why that is but if it ain’t the damn truth.

This bread and a good cup of coffee with a good friend. Life is oh so good.

Bonus – this bread absorbs a sick amount of liquid for a French Toast that will knock your socks off.

I’ll give you my French Toast recipe in a couple weeks. I do a little trick with my French Toast which gives it the capacity to absorb more liquid and give it a new texture all together.

Back to this bread recipe. It’s an easy recipe to accomplish. Impossible to fuck up.

Though some of you will and will let me know my recipes suck. That’s fine. I’m your clown. Beat the shit out of me to make your incompetence justified. Whatever makes you feel better about yourself. Pretend I’m your mother. I’m good with it. I’ve heard it all before.

“I’ve learned non-stick pans working amazing. Until they don’t.” – Gus Baldwin

loaf of fresh bread baked with condensed milk recipe baking blog

Condensed Milk Bread

500g flour
260g condensed milk
300g eggs – 6 eggs
10g active dry yeast
10g salt
200g butter

-combine everything except the butter in your mixing bowl. With the hook attachment begin mixing on low speed while you cut up the butter.
-cut the butter into cubes. By the time you’re done the dough should have come together and be a smooth yellowish color. About 3 minutes.
-add your butter slowly and let the pieces gather onto and into the dough
-once all the butter is in the mix. Turn your mixer on medium speed and let her go for a good 20 minutes.
-after 20 minutes turn the mixer off. the dough should be pulling away from the sides of the bowl but it’s OK if the sides of the bowl have a little dough.
-remove the hook, scrape dough the side of the bowl, cover with a towel and leave on the counter for 2 hours. This dough is still a little tacky to the touch. It’s fine.
-after 2 hours cover with plastic wrap and place in the fridge overnight.

The next day…

-turn your dough onto a lightly floured surface
-pat or roll your dough out to the same width as your baking pan but 3x the length
-tightly roll your bread dough into a log and pinch together at the seem.

Bake at 350° for approximately 45-55 minutes.

bread dough in mixer

When first starting out. Notice the dough sticking to the sides of the bowl.

bread dough in mixing bowl

After 20 minutes. Notice the dough pulls a little away from the sides of the bowl opposed to when you first started. This is what you are looking for.