So you know how most people picked up a new hobby during quarantine? Well, mine was bread making and now, let’s just say I want to make ALL the bread. Sure there were some not-so-great breads in the beginning, but then there were some like the one making all the trial and errors worth it. This was created after reading a bunch of sweet bread recipes, but not really wanting a bread that was too sweet, so I had to figure out how to make this bread with a touch of sweetness that was not too over-powering. I named this the Mima bread because my Mima (grandmother) loves her some condensed milk, and she LOVES this bread. As a matter a fact, she requests it every time I visit. This dough is super simple to make, and if you have an electric mixer, your work is basically cut out for you. The longest part of this recipe is the proofing and waiting for the bread to rise, but I promise you, it’ll all be worth it. The layering of the dough to shape the bread may sound intimidating, but don’t let it scare you. Yah, it’ll be messy because of the filling, and that’s okay; it’ll turn out fine. The hardest part of this recipe is waiting for the bread to cool down before you can take a bite!
Dough Ingredients
- 1 1/2 cup all-purpose flour
- 2 tbsp softened butter
- 2/3 cup warm milk (between 105-115 F)
- 1 tsp active dry yeast; I use this one
- 1/2 tsp kosher salt
- 1 1/2 tbsp sweetened condensed milk; I use the Magnolia brand
- 2 tbsp granulated sugar
Condensed Filling Ingredients
- 2 tbsp sweetened condensed milk
- 3 tbsp softened butter
Instructions
- In a large mixing bowl (or your electric mixer bowl), add the warm milk, the yeast, and 1 tbsp of sugar. Mix well and let stand for 5-10 minutes until it begins to foam at the top.
- Once foamy, add the flour, condensed milk, salt, butter, and the remaining 1 tbsp of sugar.
- Turn your mixer on to a low-medium setting and knead for 5 minutes.
- If mixing by hand, use a silicone spatula to mix all ingredients together.
- If the dough appears to be too sticky, add about 1 tbsp of flour at a time to help gather it into a ball.
- Flour a working area, grab your dough and begin kneading for another 3-5 minutes. Once you feel the dough has a good consistency and is smooth, shape it into a ball and place it in a lightly oiled bowl.
- Cover the bowl with a kitchen towel or bowl cover (I use something similar to these).
- Let rise for about 1-2 hours until the dough has doubled in size.
- Once the dough has rested for about an hour, begin making your filling. Grab your butter and condensed milk and stir in a bowl.
- Once the dough has doubled in size, punch the dough down with your hand and being rolling it into a large rectangle.
- Now spread your filling mixture over the dough evenly.
- Using a knife (or a pizza cutter, which is what I use), cut your dough into 4 sections vertically into 4-5 long strips.
- Now stack those strips on top of one another with the filling side facing up.
- Cut the stack into about 5-6 sections. Butter or use an oil spray to grease a 9×5 loaf pan, then place the dough into the loaf pan with the long sides facing upwards.
- Cover with foil or the same kitchen towel and let rise for an hour.
- Bake the bread for 20 minutes, drop the temperature to 300 and bake for another 15-20 minutes.
- Take the bread out and let rest for about 30 minutes before attempting to take it out of the pan or pulling apart.
- Enjoy!
Note: It is okay if you do not have a loan pan that size. I have used a circular oven pan, and it worked just fine. Also, if you feel there is some empty space in your pan when you first place the dough inside, that is fine. Once the bread rests for another hour, it will rise and double in size, so do not worry! Make sure you watch the bread after lowering the temperature, so it does not brown too much. It should be the perfect golden brown you are looking for.
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
Hooked on Food 