tenderest white bread ever

How To Make tenderest white bread ever

• 1

  Combine warm milk, sweetened condensed milk, butter, and sugar in bowl of stand mixer.
• 2

  Mix in egg and yeast.
• 3

  Combine flour and salt.
• 4

  Add dry ingredients gradually to mixer bowl with speed set to lowest setting. Once thoroughly combined using the paddle attachment, I switch to the dough hook and knead for 10 minutes. Dough will be quite soft and will not pull away from the bowl as it kneads (and that's just exactly what you want).
• 5

  Cover mixing bowl and let rise until doubled in volume.
• 6

  Scrape out onto a lightly floured surface. With hands lightly floured and using a knife coated in oil (remember, this is a very sticky dough), cut in half and shape into two loaves.
• 7

  Place shaped loaves into bread pans (I use glass) that are well greased.
• 8

  Let rise until at least doubled. Bake in preheated to 350°f oven for 25-30 minutes. 25 minutes is just right in my oven.
• 9

  This next step is so important!!! Let bread cool in pans until just slightly warm. If you skip this step, the lovely, tender bread will not hold its shape (I ignored this step the first time I made this recipe and was so sorry ~ I tend to have to learn things the hard way!). When you remove it from the pans, the outside will feel a little damp, but as they finish cooling on your cooling rack, that will resolve itself.
• 10

  An electric knife is best for slicing, as it won't compress the bread. Yes, it is just that tender. If you want to make dinner rolls, you will want to adjust the baking time (I use 18 minutes). Also, this makes fabulous cinnamon rolls that stay tender even the next day.
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