Condensed Milk Bread

煉乳牛奶面包

If you have condensed milk and fresh milk in your fridge, I highly recommend that you bake this bread. It is very soft and fluffy  even up to the 3rd day after baking.

Ingredients:

280g Bread flour

10g Sugar

4g salt

210g Fresh milk

10g condensed milk

4g instant yeast

28g unsalted butter

Method:

1. Dissolve condensed milk in half of the fresh milk, and set aside.

2. Put all ingredients (except butter and salt) into mixing bowl. Knead at medium speed until the ingredients come together to form a pliable ball of dough, around 10minutes.

3. Add butter and salt, and knead for another 10minute until dough is smooth and elastic. Do window pane test (for gluten development). Once window pane is achieved (refer to picture below), lightly grease a mixing bowl with olive oil and transfer dough to it. Cover the mixing bowl and let it proof at room temperature for 1 hour or until double in size, whichever is earlier. 

4. Punch down the dough (528g) and divide it into portions (depending on size of your baking tin), shape and proof for 30-40min until double in size until dough reaches 90% of tin capacity - around 45min to 1 hour. I've tried proofing under the size of the dough exceeds the tin capacity (refer to picture below), and it is still fine.

5. Press dough lightly, if the dent stays means ready to bake. Egg or milk wash the top of the dough, then bake 180deg cel (fan mode) for 30 minutes at lowest rack in oven.

6. Cool the bread on wire rack.

This is the crumb shot: