I’m having a home day today, the last few days I’ve been running up and down to Belfast, the capital. It’s nice to have a down day especially that I have a headache and feel
I’m having a home day today, the last few days I’ve been running up and down to Belfast, the capital. It’s nice to have a down day especially that I have a headache and feel somewhat tired.
I made this quiet day as an excuse to try invent a new bread recipe. I’ve tons of condensed milk in the cupboard, we use it for a lot of things, especially fudge, so I decided to try it in the bread dough. The bread itself is quite dense compared with regular white bread, it also has a sweet flavour to it. The children loved it, but less so me, mainly because I struggle to digest heavier breads. Here’s the recipe I made, it’s a mash up of several recipes on the internet and loosely based on my own basic white bread recipe so I don’t need to attribute it to anyone, still needs a little tweaking but so far this is what I have got ….
condensed milk bread recipe
500g strong white flour
2 teaspoons brown sugar
175ml condensed milk
150-200ml warm water
1 sachet yeast
1.5 teaspoons malt (optional, this is a bread improver)
You might note that the quantity of liquid is greater than I usually use for my basic white bread. This is because the condensed milk makes the dough feel a little thick, the extra water was totally necessary.
Mix the dry ingredients in the bowl, then add in the condensed milk and water. Mix with your dough hooks until the dough comes together, it’s going to feel quite firm and dense.
Tip onto a floured surface and knead until smooth, it’s not like your usual stretchy elastic dough.
Place your dough into an oiled bowl and leave to rise for 1hr 30minutes, it won’t rise much, more like a fluff up.
After the rise tip onto a floured surface and knock out the air.
Shape your dough and place it into which ever baking pan you are using. This will make a 2lb loaf. I placed my dough into a banneton basket for its second rise and then tipped it on a pizza stone. At this point you should allow your bread to rise again for about an hour or longer, it won’t rise much but the shape will be more puffy. Pre heat your oven to 200c/390F once you are about 30-40 minutes in on the second rise.
When you are ready to bake paint water on your bread to encourage a crust and bake your bread for 30 minutes, keep an eye on your bread after 25 minutes. You will need to allow your crust to be a dark colour as the inside of this bread takes longer to bake.
Cool on a wire rack before slicing.