Cloud soft condensed milk bread is what I call the ultimate comfort in loaf form. Every time I bake it, the kitchen fills with a buttery-sweet aroma that’s hard to resist. As a chef, I’ve made hundreds of bread recipes, but this one stands out for its ridiculously tender crumb, subtle sweetness, and that shiny top that practically begs for a photo.
But hey don’t be fooled. It’s not all fluff and ease. Getting this bread just right means respecting the dough, understanding your yeast, and staying patient through the process. Still, once you get the hang of it, you’ll never go back to store-bought loaves again.
Why I Love Making Cloud Soft Condensed Milk Bread
- Perfectly sweet and tender without being overpowering.
- Great for toast, French toast, or enjoying plain with tea.
- A therapeutic dough that’s a dream to knead and shape.
The best part? This recipe is soft enough to tear like cotton yet sturdy enough to hold a spread of jam or nut butter. I serve it during brunches, and people always ask if it’s store-bought. That’s the compliment I aim for
Instructions:
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