One Hour Sandwich Bread: Sweetened Condensed Milk

July 18, 2026

There’s nothing quite like the smell of fresh homemade bread filling the kitchen, especially when it’s ready in about an hour! This One Hour Sweetened Condensed Milk Sandwich Bread is one of my favorite recipes because it bakes up incredibly soft, fluffy, and perfect for everyday sandwiches, toast, or simply slathered with butter.

The secret ingredient is sweetened condensed milk. It adds just the right amount of richness and tenderness, giving this loaf a bakery-style texture that stays soft for days. Since the dough comes together in a stand mixer, there's very little hands-on work, making this recipe simple enough for beginner bread bakers and reliable enough to become a weekly favorite.

1-Hour Sweetened Condensed Milk Sandwich Bread

To Make 1 Loaf:

198 g lukewarm water (7/8 cup or ¾ cup + 2 tablespoons)

14 g salted butter, melted (1 tablespoon)

156 g sweetened condensed milk (½ cup) *Room temperature or warmed

360 g bread flour (3 cups) (*see note for fresh milled)

9 g salt (1½ teaspoons)

8 g instant yeast (2 ½ teaspoons)

To Make 2 Loaves: (this uses the entire 14 oz can of sweetened condensed milk)

396 g lukewarm water (1¾ cups)

28 g salted butter, melted (2 tablespoons)

312 g sweetened condensed milk (1 cup) *room temperature or warmed

720 g bread flour (6 cups) (*see not for freshed milled)

18 g salt (3 teaspoons or 1 tablespoon)

16 g instant yeast (5 teaspoons)

For fresh milled flour, use the same amount of flour in grams+ 1 egg + vital wheat gluten + lecithin, and knead 10-12 minutes.

Instructions

Add the water, butter, condensed milk, flour, yeast, and salt to the bowl of a stand mixer.

Knead for 6-7 minutes. (You can also hand knead for 10 mins)

Press the dough out slightly, shape into a loaf, and place into a well-oiled or non-stick 8.5 × 4.5 loaf pan (or 9x5).

Let the dough rise in the pan for 20 minutes. Placing the loaf pan on top of the oven while it preheats helps the dough rise faster. If your kitchen is cooler, the rise may take slightly longer. The dough should be peaking just over the edge of the pan.

Bake at 350°F for 28–30 minutes.

Remove the loaf from the pan immediately, brush the top with melted butter, and cover with a tea towel to cool. This helps create the softest crust.

For the best crumb and clean slices, allow the bread to cool before slicing.

Store in a Beeswax Bread Bag!

Printable Recipe!

*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused/soaked/saturated (not sprayed!) with organic beeswax, are naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm! We'd love to send you one!