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Gluten Free Condensed Milk Bread
Prep time
Cook time
Total time
Soft and moist gluten free condensed milk bread
Author: Jan Withington
Recipe type: Breakfast
Serves: 2 loaves
Ingredients
- 3¼ cups Caputo Fioreglut Gluten Free Flour
- 1 packet (7 g) Red Star Instant Yeast Quick Rise - gluten free
- 1 cup warm whole milk (110 - 115 degrees F.)
- ¼ cup Borden Eagle Brand Sweetened Condensed Milk - gluten free
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon salt
- ¼ cup softened butter
- EGG WASH
- 1 egg
- 2 tablespoons whole milk
- GLAZE
- 3 tablespoons condensed milk
- 3 tablespoons softened butter
Instructions
- In a large bowl, mix warm milk, yeast and sugar. Wait for foam to double in volume.
- Add the condensed milk and egg. Stir to mix.
- Add the flour and salt. Using a rubber spatula, mix until incorporated then add the softened butter. Knead the dough on a floured surface until smooth about 3 to 5 minutes. You can sprinkle a little bit of flour to reduce the stickiness. Form the dough into a ball and place in an oiled bowl. Cover with plastic wrap and let it sit for 1 hour until it doubles in size. It might not rise like a regular dough but it should at least becomes bigger.
- Oil 2 loaf pans 9 inch x 5 inch then place parchment paper. Oil the parchment paper as well.
- On a floured surface, divide the dough into two. Flatten the dough and make a rectangular shape about 11 inches to 8 inches. Roll the dough starting from the longer side. Pinch to seal the dough.
- Using a sharp knife, cut to divide the rolled dough into 8 pieces then place them on the prepared pans.
- Cover and let them sit for another 45 minutes.
- Preheat oven to 350 degrees F.
- Brush them with egg wash and bake from 22 to 30 minutes or until top is slightly brown. To check, insert a toothpick at the center, if it comes out clean, then they are done.
- Mix the glaze ingredients in a small bowl. Brush the warm bread with the glaze.
- Ready to serve. So yummy!
