Condensed Milk White Bread

Name: Condensed Milk White Bread
Yield: 13 servings
Cuisine: American
Ingredients: 250 grams Bread flour; 40 grams Butter; 2 tbsp Condensed milk; 2 tbsp Sugar; 12 grams Skim milk; 4 grams Salt; 175 grams Water (cold); 4 grams Instant dry yeast; 1 Joshinko

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make moist and sweet white bread.

This bread is sweet, so you can enjoy it as is, but when you put honey and butter on, it's incredibly delicious.
Since the dough is soft, I recommend using a bread maker. Recipe by Sweetpy

I created this recipe because I wanted to make moist and sweet white bread.

This bread is sweet, so you can enjoy it as is, but when you put honey and butter on, it's incredibly delicious.
Since the dough is soft, I recommend using a bread maker. Recipe by Sweetpy

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make moist and sweet white bread.

This bread is sweet, so you can enjoy it as is, but when you put honey and butter on, it's incredibly delicious.
Since the dough is soft, I recommend using a bread maker. Recipe by Sweetpy

I created this recipe because I wanted to make moist and sweet white bread.

This bread is sweet, so you can enjoy it as is, but when you put honey and butter on, it's incredibly delicious.
Since the dough is soft, I recommend using a bread maker. Recipe by Sweetpy

Saved

Ingredients

13 servings

250 gramsBread flour
40 gramsButter
2 tbspCondensed milk
2 tbspSugar
12 gramsSkim milk
4 gramsSalt
175 gramsWater (cold)
4 gramsInstant dry yeast
1Joshinko

Saved

Steps

1

Put all the ingredients except for the joshinko into a bread maker, and allow the bread maker to do the first proofing.
2

When the dough is ready, place on a surface that has been dusted with a generous amount of flour. Gently press the air out. Divide into 13 pieces, and shape into balls. Let them sit for 15 minutes.
3

Reshape them, and arrange on a surface lined with parchment paper. Let them proof for the second time until the dough about doubles in size.
4

Sprinkle with joshinko on the surface of the bread. A tea strainer works well.
5

Bake in the preheated oven for 15 minutes at 160℃. When the surfaces start to brown, cover with aluminum foil. And done.
6

Freshly baked ones are delicious.