White Bread (Made With Condensed Milk) Recipe

White bread made with condensed milk

The Spruce / Katarina Zunic

Prep: 2 hrs
Cook: 45 mins
Total: 2 hrs 45 mins
Servings: 8 to 10 servings
Yield: 1 loaf
Nutrition Facts (per serving)
235 Calories
3g Fat
43g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 235
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 8mg 3%
Sodium 242mg 11%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 5%
Total Sugars 8g
Protein 7g
Vitamin C 0mg 2%
Calcium 52mg 4%
Iron 0mg 3%
Potassium 113mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Yes, you can use condensed milk in bread recipes. Usually, when I am using condensed milk in other recipes that don't require a full can, I will set the leftover condensed milk aside and use it to make a loaf of bread. If I don't have enough of the condensed milk to fill 1.2 cup, I just add some water until I have the full amount. This is one of the easy bread recipes I use to make a loaf of bread with condensed milk.


  • 1 cup water, at room temperature

  • 2 teaspoons active dry yeast

  • 1/2 cup sweetened condensed milk

  • 1 tablespoon unsalted butter, or margarine

  • 1 teaspoon salt

  • 3 1/2 cups bread flour

Steps to Make It

  1. Gather the ingredients.

    Ingredients for white bread made with cornbread
    The Spruce / Katarina Zunic
  2. In a medium bowl, mix water and yeast.

    Mix water and yeast
    The Spruce / Katarina Zunic
  3. Add sweetened condensed milk, butter, and salt. Stir.

    Add sweetened condensed milk
    The Spruce / Katarina Zunic
  4. Add 2 cups of flour and mix well.

    Add 2 cups flour
    The Spruce / Katarina Zunic
  5. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl.

    Add in flour
    The Spruce / Katarina Zunic
  6. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch.

    Turn dough out
    The Spruce / Katarina Zunic
  7. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

    Place dough in greased bowl
    The Spruce / Katarina Zunic
  8. Punch down dough.

    Punch down dough
    The Spruce / Katarina Zunic
  9. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread.

    Turn dough out
    The Spruce / Katarina Zunic 
  10. Shape dough into a loaf. Set in greased 8 x 4-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

    Shape dough into loaf
    The Spruce / Katarina Zunic
  11. Bake loaf at 350 F for 45 minutes or until the bread is golden brown.

    Bake loaf of bread
    The Spruce / Katarina Zunic
  12. Remove loaf from sheet and let cool on rack.

    White bread loaf
    The Spruce / Katarina Zunic

Bread Baking Tips

  • Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
  • To keep bread soft, store in a plastic bag.
  • Store flour properly to keep it from spoiling.
  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
  • Add a 1/2 cup of raisins or dried cranberries to the bread dough for extra sweetness.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.

Freezing and Storage

Once baked, the bread can be frozen for up to six months. Simply wrap it in foil, then store in a zip-top bag and freeze. Thaw it at room temperature and warm in a low-temperature oven. The dough can also be frozen, with little impact on the yeast. Freeze the dough in an airtight container. Once ready to bake, let the dough thaw at room temperature. Depending on the size of the frozen dough, this could take a few hours. Then proceed with baking.