What flour should I buy for homemade bread?

Bread flour should be used for this recipe‚ though all-purpose flour may be used instead․ Add unused flour sparingly during the last step of mixing to compensate for differences in humidity that may require different amounts of flour․ Whole wheat flour would not be a good substitute for this recipe․ Do not add more flour if the dough stops sticking to your hands․

What can I do with extra evaporated milk?

Use remaining evaporated milk in other recipes or subsequent bread recipes․ Evaporated milk makes this recipe more flavorful and tender․ Consider stockpiling evaporated milk if you regularly bake tender breads․ Do not add evaporated milk to this recipe after adding flour․ Store half a cup of evaporated milk in the refrigerator․

Why did my bread dough not rise?

The yeast was likely old‚ and the water was too hot․ The yeast mixture needs to foam and bubble within five to ten minutes before being mixed into the dough․ Low temperatures will slow dough rising․ Try proofing the dough in a warmer place․ Check the expiration date on your yeast and use water at 105°F․

Can I make this bread ahead?

Yes‚ baked bread loaves can be made ahead and frozen for later use․ Loaves can be sliced after cooling for a short time and completely cooled before freezing․ Breads frozen and packaged without cooling may have softer crusts than preferred․ Cooling and packaging baked bread loaves for freezing include wrapping in aluminum foil or plastic wrap and placing in a freezer bag․

How do I keep the loaves from browning too fast?

Place aluminum foil over loaves in the oven to prevent browning if they brown too quickly․ Bake the loaves longer․ To test for doneness‚ check the color and internal temperature at the loaf's center․ Loaves that are underbaked and taken out of the oven too soon will be wet in the center․ Center the oven rack‚ as directed‚ to ensure even baking of the loaves․

Homemade Bread with Evaporated Milk for Soft, Tender Loaves

By Isabella QuinnOct 23, 2026

Prep

20 min

Cook

25 min

Total

135 min

Servings

Level

Easy

Jump to recipe

Use active dry yeast and‌ evaporated milk to bake white bread at home․ Active‌ dry yeast provides reliable leavening․ Evaporated‌ milk makes the bread exceptionally soft․ This recipe produces two loaves of‌ soft white bread with butter-brushed‚ golden tops․ Serve loaves for sandwich bread or warm slices with‌ jam․

Homemade Bread with Evaporated Milk for Soft, Tender Loaves

Warm‌ water at 105°F activates the yeast‌ and adds sugar to the dough․ Butter‚ sugar‚ salt‚ and‌ evaporated milk add‌ flavor and texture to the dough․ Bread‌ flour‌ works best for this recipe‚ but all-purpose flour can be substituted․ More flour is added beyond six cups to keep the dough from‌ being tough or dry and‌ make a soft‚ workable dough․

The yeast mixture‌ should be foamy when‌ added to the mixer․ The dough‌ should be soft and slightly sticky‌ after mixing but not sticky after two risings․ The most‌ common problem‌ with yeast dough is adding too much flour‚ especially in humid climates․ Add flour to the mixer 1/4 cup at a time until the dough stops sticking to‌ the side of the‌ mixing bowl․

Bake formed‌ bread dough in two 8x4-inch pans until golden and bread temperature‌ is 185°F․ Spread with butter after‌ removing from‌ pans․ Serve‌ with‌ butter or jelly․ Possible‌ other‌ uses: grilled cheese sandwiches and toast․ Uses for‌ stale bread: croutons‚ bread crumbs‚ stuffing‚ and French toast‌ casserole․ Cool‌ bread before‌ freezing․

Why you'll love this recipe

Evaporated milk adds softness and flavor to two loaves compared to breads made with milk on hand․ Evaporated milk provides other advantages when added to milk on hand․
Fresh active dry yeast has benefits because you can test it for freshness before using it and throw away yeast that isn't fresh when you test it․
Bread flour makes a sturdy‚ soft dough․ All-purpose flour is a suitable substitute for bread flour․
Gradually adding flour accounts for differences in moisture and other variables and helps prevent a stiff loaf․ You can check the dough for sufficient gluten development․
Small amounts of butter are added to the dough and on the top of the final baked product to add flavor without adding other ingredients․
Two loaves of bread can help you use one batch of dough for several types of bread products‚ including sandwiches and toast made with old bread․ This will help you use less flour and milk․

Instructions

In a small bowl, add the yeast and 1/2 Tablespoon sugar. Pour the 105°F warm water over the mixture and let sit 5 to 10 minutes, until bubbly and foamy.

In a stand mixer bowl fitted with the paddle attachment, mix the melted butter, 1/4 cup sugar, evaporated milk, and salt on medium-low speed.

Mix in the yeast mixture just until combined.

Replace the paddle attachment with a dough hook.

With the mixer on low, add 3 cups flour until combined. Add flour 1 cup at a time until combined, then after 6 cups add flour 1/4 cup at a time until the dough no longer sticks to the bowl sides.

Knead the dough for 3 to 5 minutes, until soft and no longer sticky.

Lightly coat the dough ball and bowl sides with cooking spray or a little oil. Cover with a warm towel and let rise by a window for 1 hour, or until doubled in size.

Punch down the risen dough and transfer it to a floured surface.

Spray two 8×4-inch bread pans with nonstick cooking spray.

Knead the dough for 2 to 3 minutes, then cut it into 2 equal pieces.

Roll one piece into a rectangle. Starting at the shorter side, roll up the dough, tuck the ends under, and place it in a bread pan. Repeat with the remaining piece.

Preheat the oven to 375°F with a rack in the middle. Let the loaves rise until doubled in size, about 45 minutes, while the oven preheats.

Bake for 25 to 35 minutes, until golden on top and 185°F in the center. Tent with foil if the tops brown too quickly.

Remove the loaves from the pans to a cooling rack and brush the tops with butter.

Slice once slightly cooled and serve with butter and jam, if desired.

FAQ

Yes‚‌ whole milk or 2% milk can be used in place‌ of evaporated milk․ Room temperature milk will combine‌ with other‌ dough ingredients․ Loaves made with these substitutes‌ may have‌ a slightly different texture and flavor than loaves made with evaporated milk․ Use a‌ half-cup of milk‚ rather than other‌ liquids‚ when substituting for evaporated milk․

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Breakfast Lunch Dinner Bread Vegetarian Baking

Homemade Bread with Evaporated Milk for Soft, Tender Loaves

Name: Homemade Bread with Evaporated Milk for Soft, Tender Loaves
Prep time: 20 min
Cook time: 25 min
Total time: 135 min
Yield: 2 loaves (32 slices)
Ingredients: 2 1/2 teaspoons active dry yeast; 1/2 Tablespoon granulated sugar (for proofing yeast); 2 cups warm water (105°F); 1/4 cup butter (melted, plus 1 Tablespoon for brushing on top); 1/4 cup granulated sugar; 1/2 cup evaporated milk (or room temperature milk); 2 teaspoons salt (or 1 Tablespoon kosher salt); 6 cups bread flour (6-7 cups; all-purpose flour may be used); cooking spray or oil (for coating the dough bowl and greasing bread pans); butter (for serving); jam (for serving)

By Isabella QuinnOct 23, 2026

Prep

20 min

Cook

25 min

Total

135 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Evaporated milk adds softness and flavor to two loaves compared to breads made with milk on hand․ Evaporated milk provides other advantages when added to milk on hand․
Fresh active dry yeast has benefits because you can test it for freshness before using it and throw away yeast that isn't fresh when you test it․
Bread flour makes a sturdy‚ soft dough․ All-purpose flour is a suitable substitute for bread flour․
Gradually adding flour accounts for differences in moisture and other variables and helps prevent a stiff loaf․ You can check the dough for sufficient gluten development․
Small amounts of butter are added to the dough and on the top of the final baked product to add flavor without adding other ingredients․
Two loaves of bread can help you use one batch of dough for several types of bread products‚ including sandwiches and toast made with old bread․ This will help you use less flour and milk․

Ingredients

Servings32

•2 ½ teaspoons active dry yeast
•½ Tablespoon granulated sugar (for proofing yeast)
•2 cups warm water (105°F)
•¼ cup butter (melted, plus 1 Tablespoon for brushing on top)
•¼ cup granulated sugar
•½ cup evaporated milk (or room temperature milk)
•2 teaspoons salt (or 1 Tablespoon kosher salt)
•6 cups bread flour (6-7 cups; all-purpose flour may be used)
•cooking spray or oil (for coating the dough bowl and greasing bread pans)
•butter (for serving)
•jam (for serving)

Instructions

1
In a small bowl, add the yeast and 1/2 Tablespoon sugar. Pour the 105°F warm water over the mixture and let sit 5 to 10 minutes, until bubbly and foamy.
2
In a stand mixer bowl fitted with the paddle attachment, mix the melted butter, 1/4 cup sugar, evaporated milk, and salt on medium-low speed.
3
Mix in the yeast mixture just until combined.
4
Replace the paddle attachment with a dough hook.
5
With the mixer on low, add 3 cups flour until combined. Add flour 1 cup at a time until combined, then after 6 cups add flour 1/4 cup at a time until the dough no longer sticks to the bowl sides.
6
Knead the dough for 3 to 5 minutes, until soft and no longer sticky.
7
Lightly coat the dough ball and bowl sides with cooking spray or a little oil. Cover with a warm towel and let rise by a window for 1 hour, or until doubled in size.
8
Punch down the risen dough and transfer it to a floured surface.
9
Spray two 8×4-inch bread pans with nonstick cooking spray.
10
Knead the dough for 2 to 3 minutes, then cut it into 2 equal pieces.
11
Roll one piece into a rectangle. Starting at the shorter side, roll up the dough, tuck the ends under, and place it in a bread pan. Repeat with the remaining piece.
12
Preheat the oven to 375°F with a rack in the middle. Let the loaves rise until doubled in size, about 45 minutes, while the oven preheats.
13
Bake for 25 to 35 minutes, until golden on top and 185°F in the center. Tent with foil if the tops brown too quickly.
14
Remove the loaves from the pans to a cooling rack and brush the tops with butter.
15
Slice once slightly cooled and serve with butter and jam, if desired.