Evaporated Milk Bread Recipe

All-purpose flour: The base of our bread, providing structure and texture.

Evaporated milk: Adds richness and a creamy flavor to the bread.

Sugar: Sweetens the dough slightly, enhancing the overall flavor.

Melted butter: Adds moisture and a buttery taste to the bread.

Salt: Balances the flavors and strengthens the dough.

Active dry yeast: Helps the dough rise, making the bread light and fluffy.

When kneading the dough, make sure to use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, resulting in a bread with a better texture. If the dough is too sticky, sprinkle a small amount of flour on your work surface and hands, but be careful not to add too much as it can make the bread dense.

• evaporated milk - Substitute with half-and-half: Half-and-half provides a similar creamy texture and richness to the bread.

• evaporated milk - Substitute with whole milk: Whole milk can be used, but reduce the water content slightly to maintain the dough consistency.

• evaporated milk - Substitute with coconut milk: Coconut milk adds a slight coconut flavor and maintains the creamy texture.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can improve the bread's structure and chewiness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, but may require additional liquid.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the bread.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness, but reduce the liquid content slightly.

• melted butter - Substitute with olive oil: Olive oil adds a different flavor and keeps the bread moist.

• melted butter - Substitute with coconut oil: Coconut oil provides a subtle coconut flavor and similar fat content.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing and speeds up the rising process.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to adjust the quantity and proof it before use.

• Allow the bread to cool completely before storing to prevent condensation, which can make it soggy.
• Wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh.
• Place the wrapped bread in an airtight container or a resealable plastic bag to maintain its moisture.
• Store the bread at room temperature for up to 3 days. If you need to keep it longer, consider freezing it.
• For freezing, slice the bread before wrapping so you can easily take out individual slices as needed.
• Wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag or an airtight container to prevent freezer burn.
• Label the bag or container with the date to keep track of its freshness.
• Freeze the bread for up to 3 months. When ready to use, thaw it at room temperature or toast slices directly from the freezer.
• To refresh the bread, you can warm it in the oven at 350°F (175°C) for about 10 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat for about 10-15 minutes or until the bread is warmed through.
  5. Remove from the oven, unwrap, and enjoy the freshly warmed bread.

• Microwave Method:

  1. Slice the bread into individual pieces.
  2. Place a damp paper towel over the slices to keep them moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the bread and add more time if necessary, in 10-second increments.
  5. Be cautious not to overheat, as this can make the bread tough.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the bread slices directly on the rack or on a baking sheet.
  3. Heat for about 5-7 minutes or until the bread is warmed through and slightly crispy.
  4. Remove and enjoy the perfectly reheated bread.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the bread slices in the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Heat for about 2-3 minutes on each side or until the bread is warmed through.
  5. Remove from the skillet and enjoy the warm, soft bread.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place a steaming basket over the pot.
  3. Wrap the bread in a clean kitchen towel and place it in the steaming basket.
  4. Cover and steam for about 5-7 minutes or until the bread is warmed through.
  5. Carefully remove the bread and enjoy the moist, warm slices.

• Mixing bowl: A large bowl used to combine the flour, sugar, salt, and yeast.

• Measuring cups: Used to measure out the flour, evaporated milk, and sugar accurately.

• Measuring spoons: Used to measure the salt and yeast precisely.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Dough scraper: Helps in handling and kneading the dough more efficiently.

• Loaf pan: The container where the dough will be placed to rise and bake.

• Plastic wrap: Used to cover the loaf pan while the dough is rising.

• Oven: Preheated to 350°F (175°C) for baking the bread.

• Cooling rack: Allows the bread to cool evenly after baking.

• Pastry brush: Useful for greasing the loaf pan with melted butter.

• Timer: Helps keep track of the kneading, rising, and baking times.

Pre-measure ingredients: Measure out all flour, sugar, and evaporated milk before starting to streamline the process.

Use a stand mixer: Save time and effort by using a stand mixer to combine and knead the dough.

Warm the milk: Slightly warm the evaporated milk before adding it to help activate the yeast faster.

Proof in a warm place: Place the dough in a warm spot to speed up the rising process.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.