Tuesday, May 24, 2022

Condensed Milk Bread

Have a can of sweetened condensed milk about the house? Why not use it for something new - like two (or three) loaves of super soft whole wheat bread? I added a bit of extra flavour and protein with @nakednutrition Vanilla Naked Shake, and as you can see the resulting loaf (in admittedly a too small pan) had higher aspirations than I did in college 🤣

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I take a distinct pleasure in bread-baking day, especially since it gives me something to do between countless assignments and quizzes for school, or watching lectures. Periodically getting up to check on proofing, knock down and shape dough, or checking on it through the oven window is the perfect quick diversions of my attention that break up the monotony of the day. 

Today's loaf was surprisingly simple, yet such a performer! I had a can of condensed milk in the pantry with no plans to use it, so I searched a bit to see if I could incorporate it successfully in a loaf. RasaMalaysia gave me a great base recipe, which I tweaked a bit to double and make mostly whole wheat as well as add a hit of protein from my favourite Naked Shake. After the first rise, it shaped easily and I popped it into two loaf pans, hoping for the best since I only had one 9x5, the other one being an 8x4. Guys - spring for another 9x5, unless you're after the mushroom of a loaf I have here (or use three 8x4 pans)! That said, it may have looked a bit wonky but the crumb was velvety soft and the flavour was the perfect balance of sweet and wholesome. Toast it for a bit of heft before layering on jam or eat it straight with super soft butter - the choice is yours!

Condensed Milk Bread

Makes 2 large loaves
3/4 cup warm milk
1 cup warm water
1 tbsp instant yeast (I recommend SAF Gold here)
6 cups whole wheat bread flour 
1 cup all purpose flour 
2 eggs
1 tsp salt
1/4 cup softened unsalted butter
  1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, Naked Shake, and condensed milk, mixing well.
  2. Sprinkle in the yeast along with 3 cups of the whole wheat flour. Mix for 1 minute to combine.
  3. Cover and let stand 10 minutes.
  4. Add the remaining flours, eggs and salt and knead on low-medium speed for 5 minutes, until the dough starts clearing the sides of the bowl.
  5. Add the butter, one tablespoon at a time, while kneading.
  6. Knead for a further 5-7 minutes, until dough is smooth and supple.
  7. Cover and let rise until doubled, about 1 hour.
  8. Punch down and roll into a rectangle as long as two 9x5 loaf pans.
  9. Roll up the dough from the long edge, then cut in half and place each half into a greased loaf pan. 
  10. Cover and let rise 40 minutes, until almost doubled.
  11. Meanwhile heat the oven to 355F
  12. Bake the loaves for 25-28 minutes. Cool in the pans for 5 minutes, then turn out onto a rack to cool completely.

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