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japanese condensed milk bread

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(7)

www.womanscribbles.net
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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 12

Ingredients

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Instructions

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Step 1

In a large mixing bowl, stir together 1 teaspoon of the sugar, the warm milk, and the yeast. Let stand until foamy, about 5 minutes.

Step 2

Add 1 and 1/2 cups of flour, the remaining sugar, salt, condensed milk, and butter. Use a wooden spoon to stir the ingredients together. Gradually sprinkle some of the reserved flour, a little at a time, to help with the stickiness. Keep stirring until a soft, sticky dough gathers in the center of the bowl. You may not need the entire reserved flour at this point.

Step 3

Generously flour a working board using the remaining flour. Turn the dough over onto the board. Knead the dough for 6-10 minutes, dusting more flour in the board and in your hands as needed. Once the dough is smooth and elastic, shape it into a ball and place in a bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.

Step 4

While the dough is rising, make the condensed milk filling. Stir together softened butter and condensed milk until it turns into a paste. It is important that the butter is very soft and the condensed milk is at room temperature. Butter a 9x5 inch loaf pan.

Step 5

Punch the dough down and roll it into a 12 x 8 inch rectangle. Spread the condensed milk filling across the surface of the dough. Using a sharp knife or a pizza cutter, cut the dough vertically into 4 sections, forming 4 long strips.

Step 6

Stack the strips together, the filling side up. Cut the stacked dough into 8 sections. You now have 8 stacked rectangular dough portions. Arrange the dough portions in the greased loaf pan, with the long sides of the dough facing up. It is fine if a small space is vacant in the pan, it will be filled up once the dough rises. Let it rise for about an hour, covered loosely with a kitchen towel.

Step 7

Preheat oven to 325 F. Top the dough with raisins, sliced almonds and maraschino cherries. Bake the bread at 325 F for 20 minutes, then lower the temperature to 300 then bake for 10-12 minutes more, or until the bread is golden. To serve, cut into slices or pull-apart.

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