Condenced Milk Bread

Bread Experiment

I've been trying to bake bread for a couple years. There are hundreds of recipes that basicly use flour, Yeast, Salt, sugar, and oil. I've tried many of them and have never been satisfied with the resultant bread. My major complaint is that the bread it too course. It's not soft at all like store bought bread. And it's not at all like I remember my mother's bread to be from 40 years ago.

My sister, Tam, came to visit and make bread like mom taught her. Her variation used equal parts water and condensed milk, along with the other ingredients to make the bread. It was softer than my breads.

So to that end I attempted to to make bread using water and condensed milk. I make small batches of bread using only a 1/2 cup of flour so as to not waste a lot of flour on failed baked home made bread. That first attempt came out good and softer than my past breads.

So then, I made another attempt with condensed milk that didn't work at all. It didn't rise at all in 12 hrs.

I figured that I hadn't used enough water to activate the Yeast so I added another 1/2 cup of flour and enough water to the failed batch (above) to mix both batches to make a full cup of bread dough. I divided the dough into 2 batches and set it aside for it to rise.