The days are going by very fast and I really need to amp up my work ethics at home. I have so many chores to get done before it starts getting cold and I am falling behind quickly. I need to finish painting my outbuildings, fix some things under my mobile home where I had a water leak, continue to mow grass, continue to mow grass, continue to mow grass and work on the fence around my dog yard.
Work, work, work, so much to do and so little time to get it done and I am sure I am not alone. So many of you out there are probably saying the same thing. Momma Said, “Just get it done and stop complaining.”
That was Mom’s work ethic, just do it until it is done and then start all over again. She was and still is my inspiration. I think about her during every job I tackle. She didn’t wait for help she just did what needed doing. I miss her so much and I think that is what drives me, “What Would Mom Do” WWMD is my mantra.
She was so picky about what her yard looked like and I am the same way. She even picked out the cemetery she wanted to get buried in because she said they always kept the grass mowed. That is dedication to your craft, I guess. I love you Mom and miss you every day.
Condensed Milk Bread
Ingredients:
For the Bread
1 cup milk, room temperature
1⁄4 cup sweetened condensed milk
1 egg, room temperature
2 tablespoons sugar
2 1⁄4 teaspoons instant yeast
3 1⁄4 cups all-purpose flour, plus more for kneading
1 teaspoon salt
1⁄4 cup butter, softened
1 egg, lightly beaten
2 tablespoons milk
For the Glaze
3 tablespoons butter, softened
3 tablespoons sweetened condensed milk
Directions:
In a bowl, stir the milk, condensed milk, egg, sugar, and yeast until combined. Add the flour and salt and mix until a stiff, shaggy dough is formed.
Add the softened butter and mix until combined. (This is best done by hand.) When mostly incorporated, transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes. The dough is ready if it doesn’t tear when gently stretched.
Grease a large bowl with oil. Place the smooth dough inside, cover it with a dry cloth, and let rest for 1 hour in a warm place, or until doubled in size.
Punch the dough with your fist to deflate it. Then, use a knife or bench scraper to split it in two.
Place one half on a floured surface and flatten it into a long rectangle with a rolling pin, about 1/4-1/2 inch thick. (The width of the dough should be the length of the loaf pan.)
Starting from a short end, roll it tightly and seal the seam (pinch the dough with your fingers). Use a sharp knife or bench scraper to cut the log into 7 equal pieces.
Stack the pieces in one 7×4-inch, lightly greased loaf pan, then repeat with the other half of the dough. Cover the pans with a dry cloth and let rest in a warm place for 45 minutes.
Preheat the oven to 350 degrees Fahrenheit. Whisk together the egg and milk to make an egg wash. Brush the top of the dough with the egg wash and bake for 20 to 22 minutes.
To make the glaze, stir the butter and condensed milk until well combined. Let the bread cool in the pan for 5 minutes, then brush it with glaze. Serve warm and enjoy!
