Easy Sweet Condensed Milk Bread: A Comforting Delight

Ingredients

Dry Components

• 3 cups (360 g) bread flour
• 2  teaspoons baking powder
• ½  teaspoon fine sea salt

Wet Components

• ½  cup (120 ml) sweetened condensed milk
• ¼  cup (60 ml) whole milk, warmed
• 1 large egg, room temperature
• 3  tablespoons unsalted butter, melted
• 1  teaspoon pure vanilla extract

Optional Add‑Ins

• ½  cup golden raisins or dried cranberries
• 1  tablespoon lemon zest (optional)

Instructions

First Rise & Optional Add‑Ins

1. Cover and Rest. Lightly drizzle the bowl with a thin layer of oil, cover with plastic wrap, and let the dough rise in a warm spot for 30 minutes. The batter will puff up slightly, indicating the baking powder is activating.
2. Fold in Add‑Ins. After the rise, gently fold in raisins or lemon zest if using. Distribute evenly without over‑mixing, which could deflate the light texture you just created.

Shaping and Baking

1. Prepare the Pan. Grease a 9 × 5‑inch loaf pan with butter or non‑stick spray. Lightly dust with flour to prevent sticking, then set aside.
2. Transfer the Batter. Spoon the batter into the prepared pan, smoothing the top with a spatula. The surface should be even but not packed down; a gentle tap on the counter releases any large air pockets.
3. Bake. Place the pan in a preheated 350°F (175°C) oven. Bake for 25‑30 minutes, or until the top turns a deep golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs.
4. Cool. Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely; this prevents the bottom from becoming soggy.