Condensed milk raisin bread

I’ve had some sweet condensed milk leftover since January and have been trying to use them up before they get moldy so today, as it is Saturday and I have the house to myself, I thought I’ll make some bread.


1 cup boiled water cooled to lukewarm
2 tsp instant dry yeast
1/2 cup sweet condensed milk
1 Tbsp butter
1 tsp salt
3 to 3 1/2 cups strong bread flour

2 large handfuls of raisin, soaked in water.

For glazing:
1 Tbsp milk + 1 Tbsp water

1. In a large mixing bowl, mix water and yeast and stir. Add in the condensed milk, butter and salt. Stir well to mix.

2. Add in 2 cups of flour and stir until all the flour has been incorporated into liquid to form a sticky dough. Slowly add in the remaining flour and stir till it is not possible to stir. Tip the dough onto a lightly floured clean surface and knead vigorously. Once all the flour is kneaded together and the dough no longer sticky, I separated them into 2 smaller dough portions as it is easier to knead. Alternating between the 2 dough, knead each portion vigorously. Add more flour if needed.

3. Knead until the dough are smooth and elastic. Put together and knead a few more times.

4. Lightly grease a large mixing bowl with vegetable oil. Place the dough in the bowl. Ensure to turn the dough over so that the entire dough is oiled. Cover with a clean tea towel and leave to rise in a warm place.

5. When the dough has almost doubled in size, punch down and knead again for a few minutes. Drain the raisins and add the raisins to the dough. Divide into smaller portions (I divided into 4) and knead, then place in a non-sticky baking tray. Leave the dough to rise again till about 1.5x the original size.

6. Brush with milk/water and bake in a pre-heated oven at 180degCel for 45 min.
7. When ready, remove from the baking tray and tap the bottom of the bread to check that it is cooked. (if tapping produces a hollow sound, the bread is cooked).
8. Leave the bread to cool inverted on a wire rack.


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