❤️ Pull-Apart Condensed Milk Loaf ❗ So Good You Can't Stop Eating ❗

My bread flour finally arrived! After two days without flour, this toast lover couldn't wait to whip up a direct-method pull-apart condensed milk loaf.

Right after taking photos, I tore off and ate a whole mountain peak in one sitting, then rushed to type up the recipe. The feathery shred is incredible. If you love soft, shreddable bread, you have to try this ❤️.

🍞 Ingredients: (One 450g Pullman loaf pan)

Bread flour 270g, sugar 15g, milk powder 10g, sweetened condensed milk 50g, salt 3g, egg 25g, milk 100g, ice water 20-40g (adjust as needed; my climate is very dry so I used 40g), instant dry yeast 3g, butter 25g.

🍞 Instructions:

1️⃣ Mix all ingredients except the butter into a rough ball, cover, and chill in the refrigerator for 30 minutes.

2️⃣ After 30 minutes, mix in the stand mixer on low speed for about 3 minutes, then switch to medium speed for 2 minutes. Check if it can pull a thick membrane. Once ready, add the softened room-temperature butter. Mix on low speed for 2 minutes until the butter is fully incorporated, then switch to medium speed for 3 minutes, and finish on low speed until the dough surface is smooth and pulls a thin, translucent membrane (full windowpane stage). My final dough temperature out of the mixer today was 25.3°C.

3️⃣ Shape the dough into a tight ball, cover, and let it bulk ferment (first proof) for about 1 hour until doubled in size.

4️⃣ Lightly flour your work surface, gently degas the large air bubbles, and divide the dough into 3 equal portions. Gently shape into balls and give them a 15-minute bench rest.

5️⃣ Shape by rolling out and coiling, then place into the pan. Today I put a bowl of boiling water in the microwave to create warm steam for the second proof.

6️⃣ Proof until the pan is 90% full. Bake at 190°C on the lower-middle rack for about 33 minutes. Tent with aluminum foil promptly once the top browns.

7️⃣ Tap the pan firmly right out of the oven, unmold, and cool on a wire rack.

❤️ Baker's Tips:

1 If you live in a warm climate, be sure to chill the dough in the fridge for 30 minutes to keep the dough temperature down. Bakers in the southern hemisphere where it is currently winter can skip this chilling step.

2 Hold back about 15g of the liquid and add it gradually, as water absorption varies widely across different flours.

3 I used Bob's Red Mill bread flour today. It performs great and I highly recommend it.

4 Adjust the baking temperature and time according to how your oven runs.

5 The crumb of this loaf is so pillowy soft that I couldn't even slice it with a knife and just tore it apart by hand. The interior is moist and tender, and it's so good you can't stop eating.