{ Cooking Thursday - Pao de Leite Condensado (Condensed Milk Bread) }

Good morning sweet ladies, hope you're having a wonderful Thursday.

I am back this morning, tired and possibly needing copious amounts of coffee to get me through the day.  Kaia did well last night, but was getting frustrated with her onesie, so I had to keep helping her, pulling it tighter, unbunching it etc.  

She's doing so much better this morning already.  Praise the Lord!

For today's Cooking Thursday, I'm bringing you a yummy bread recipe, that is made in the blender and produces a soft, slightly sweet loaf.  It's one of our favorites around here, and I sure hope you enjoy it as well.

The recipe makes 3 or 4 loaves, depending on the size of the loaf pan you are using. 

 

Pao de Leite Condensado - Condensed Milk Bread

 

 

Ingredients

4 eggs

3 tablespoons butter (or  75 grams)

2 cups of milk (480 ml)

1 can condensed milk (395 grams)

3 tablespoons sugar (36 grams)

1 teaspoon salt (2 grams)

8 cups all purpose flour (1.120 kg)

Half a tablespoon Yeast (15 grams)

 

For glaze:

1 egg yolk

2 tablespoons milk

Directions:

In a blender, add the eggs, butter, milk and condensed milk, and blend until well incorporated.

 

In a separate bowl, add the yeast, sugar, flour and the salt.  Remember not to let the salt and yeast touch, so that the salt does not kill off the yeast.  I always add my yeast and my salt on opposite sides of the bowl.

 

Pour the contents of the blender into a big mixing bowl.  Then start adding the flour mixture, a cup at a time, mixing well after each addition.  When it becomes hard to stir, transfer the dough onto a floured surface and knead for about 10 minutes, until smooth but still slightly tacky.  

 

Transfer into a well oiled bowl, cover with plastic wrap and a dish towel, and let rise for an hour or until doubled in size.

 

Punch dough down, transfer to a floured surface and cut into 4 or 3 equal parts (depending on the size of your loaf pans or if you're making 3 or 4 loaves).

 

Take each dough ball and roll out into a rectangle, do not roll too thin.  Then start rolling the dough back up, as if you were making cinnamon rolls, pinching the seam at the bottom and both sides.  I just take both sides of the dough on each end and pinch to close.  

Next, take a dough cutter or a big knife, and divide the roll of dough into equal parts.   I usually cut in half, then half again and half again, etc.  It doesn't really matter how many parts you cut it into, obviously the more cuts you make the thinner the slices will be.  I did 16 slices in each loaf, so I cut the dough into 16 equal parts.

Next, carefully lift the whole loaf up, keeping the slices together, and place into the loaf pan.

Do the same with the remaining dough balls.

Cover with a kitchen towel again and let rise for another hour or until it has doubled in size.

Preheat the oven to 355 degrees.   In a small bowl, mix together 1 egg yolk and 2 tablespoons milk.  Brush over the prepared loaves, and then bake in the oven for 16 to 18 minutes or until brown and cooked through.  Just keep an eye out, obviously each oven is different.

Once the loaves are out of the oven, brush each with a little butter, remove from pan and let cool completely.

 

I keep my bread in a ziploc bag, and usually as with all my other bread, I keep it in the fridge so it stays longer.  

 

Enjoy!!!!