Quick Answer
Yes, you can substitute condensed milk for regular milk in bread recipes. However, some adjustments will need to be made to account for the difference in water content between condensed and regular milk.
Explaining Condensed Milk
Condensed milk is milk that has been boiled down to remove about 60% of the water content. This makes it thicker, creamier, and sweeter than regular milk. Condensed milk contains about 40-45% water compared to around 90% water in regular milk.
The reduction in water content makes condensed milk shelf-stable and able to be stored unrefrigerated until opened. It also gives it a sweet, syrupy texture that works well in dessert recipes. Popular brands of condensed milk include Eagle Brand and Borden’s.
Using Condensed Milk in Bread
When substituting condensed milk for regular milk in bread recipes, you will need to make the following adjustments:
Reduce other liquids
Since condensed milk contains less water, you will need to reduce the amount of other liquids in the recipe, such as water or other milk. Reduce the total liquid by about half to account for the thicker condensed milk.
Cut back on sweeteners
Condensed milk brings extra sweetness due to the sugar added during processing. You can reduce or eliminate other sweeteners like sugar or honey by about 1/4 to 1/2 when using condensed milk. Taste the dough to check sweetness.
Watch consistency
The dough may become overly thick with the use of condensed milk. You may need to add a touch more flour or liquid to reach the ideal consistency if it seems too dry or sticky.
Tips for Using Condensed Milk in Bread
Here are some additional tips when substituting condensed milk in bread recipes:
– Shake the can well before opening to incorporate the thicker milk solids.
– Add the condensed milk slowly and check the dough as you mix – you can always add more if needed.
– Let doughs rest for a few minutes after mixing to allow the condensed milk to fully hydrate the flour.
– Consider adding a touch of lemon juice or vinegar to replicate the tanginess lost from regular milk.
– Swirled breads or rolls come out nicely with condensed milk, as it holds its shape when baked.
Condensed Milk Bread Recipes
Here are some bread recipes that use condensed milk:
Sweet Hawaiian Bread
An egg bread with pineapple and condensed milk.
Ingredients:
| All-purpose flour | 3 cups |
| Instant yeast | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Large eggs | 2 |
| Condensed milk | 1/3 cup |
| Melted butter | 3 tablespoons |
| Crushed pineapple, drained | 1/2 cup |
Instructions:
1. Combine flour, yeast and salt in a large bowl. In another bowl, whisk eggs, condensed milk, and butter.
2. Pour egg mixture into dry ingredients and mix until a shaggy dough forms. Knead until smooth, about 5 minutes.
3. Let dough rise 1 hour. Punch down and knead in crushed pineapple.
4. Shape into a loaf and place in a greased bread pan. Let rise 45 minutes.
5. Preheat oven to 350°F. Bake 35-40 minutes until golden brown.
Chocolate Swirl Condensed Milk Bread
A sweet, rich bread with a chocolate swirl.
Ingredients:
| Bread flour | 3 1/2 cups |
| Instant yeast | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Condensed milk | 1/3 cup |
| Milk | 1/4 cup |
| Butter, softened | 2 tablespoons |
| Chocolate sauce | 1/4 cup |
Instructions:
1. Whisk together the flour, yeast and salt. Add condensed milk, milk and butter. Mix to form a dough.
2. Knead on a floured surface until smooth, about 5 minutes. Place in a greased bowl, cover and let rise 1 hour.
3. Punch down dough and divide in half. Roll one half into a rectangle. Spread chocolate sauce down the center.
4. Roll the other half into a rectangle and place on top, sealing edges.
5. Place loaf seam-side down in a greased pan. Cover and rise 45 minutes.
6. Preheat oven to 350°F. Bake 35-40 minutes until deep golden brown.
The Benefits of Using Condensed Milk in Bread
Substituting condensed milk in bread recipes offers several benefits:
– Adds sweetness without being overly cloying
– Provides richness and moist texture
– Helps bread stay fresher longer due to higher sugar content
– Condensed milk’s thick consistency creates tasty swirl breads
– Shelf-stable convenience if fresh milk is unavailable
So while it takes a few tweaks, condensed milk can be successfully used to make moist, sweet breads the whole family will love! Adjusting the liquids and sweeteners helps counter the thicker condensed milk. With some recipe testing, you can create delicious condensed milk breads.
Conclusion
In summary, condensed milk can substitute for regular milk in bread recipes with proper adjustments. Reduce other liquids by about half and cut back on additional sweeteners. The dough may be quite thick so watch consistency as you mix and knead. Let the dough rest after mixing to fully hydrate. With testing, condensed milk can make tasty sweet breads, swirled loaves, and conveniently stored options. Adjusting liquids, sweeteners and consistency will result in a delicious homemade bread using condensed milk.