Condensed Milk White Bread

Condensed Milk White Bread

Condensed milk is the key. This is a moist, soft, and sweet white bread It easily gets crushed, so please be careful.

Ingredients: 13 pieces

Bread flour
250 g
40 g
Condensed milk
2 tablespoons
2 tablespoons
Skim milk
12 g
4 g
Water (cold)
175 g
Instant dry yeast
4 g
as desired


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.

Story Behind this Recipe

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