Guests love home-made bread! Today I am sharing my favourite time-saving party trick – a ridiculously easy and delicious baked bread for special occasions. You only need 3 pantry ingredients and 5 mins for prep! It is the superman of party bread. It is a hit with all ages and fussy eaters. It doesn’t require eggs, so works for vegetarians. It is yeast-free but doesn’t use weird* ingredients. We are always fighting over who gets the leftovers (when there are leftovers), and with good reason: it still tastes great 3 days later, unlike some other baked goods. What’s not to love?
*I admit, the combination of ingredients are a bit weird for a bread but they aren’t weird independently, and don’t let that deter you.
Can bake in bread machine OR oven
This recipe uses self-raising wheat flour so you bake it immediately after mixing. I use the bake feature on my bread machine for the baking because I am
lazy efficient, but it works perfectly in a regular oven. It needs 90 minutes of baking but it requires no attention during this time (other than beaming admiration at it through the oven door). I used to make yeast bread in the bread machine, but from my experience that is more tricky and takes longer for the yeast to do its thing.
Taste: sweet but in a good way
This bread has a lot of sugar for a bread; so take this into account if you are a diabetic or on a carb-restricting diet. The taste is somewhat similar to a vanilla flapjack/muffin/pancake, but it is more substantial and bread-textured. It tastes so good with salted butter or grated cheese, or even plain.
This recipe is not gluten-free or healthy unless you are trying to eat more (a real thing for people with cystic fibrosis). It is easy and delicious; I am a small-portion eater but can easily eat several slices of this at any time of the day.
You can reduce the amount sugar by substituting half the sweetened condensed milk with water (I’ve done this and it works). I am sure it would also work with an entirely different liquid like plain yoghurt, as it does not need the sugar to rise like yeast does – let me know if you come up with any creative substitutions.
Preparation time: 5-8 minutes. Baking time: 90 minutes.
Regular oven: Preheat your oven to 350° fahrenheit or 180° celsius, and spray a bread pan with non-stick stuff or rub with a bit of oil or you will need a chisel to extract the bread.
Bread machine: We will be mixing by hand so remove the mixing attachment so it is just the bread pan; does not require non-stick stuff.
- Small 500 gram package of self-raising wheat flour (= or measure out 500 grams / 1.1 lbs / 4 cups)
- 1 can of sweetened condensed milk (= 396 grams / 14 oz)
- 1 can of whole kernel sweet corn (= 425 grams / 15 oz)
- 3 tablespoons of water
I attempted to provide the measurements in metric and imperial. Where I live, you can buy small packages of self raising flour pre-measured to exactly 500 grams, but it seems not all countries have a need for tiny packages of flour. You might need to weigh or eyeball it based on what you can get. Also don’t use regular flour, it needs to be the self-raising kind where the baking powder is built in.
1. Pour the water and all the canned contents including the liquid from the corn into a mixing bowl. (Reduced sugar version: Pour out half the condensed milk and add water/milk to fill up to the same volume as a full can before adding to the wet ingredients).
2. Add the flour all at the same time.
3. Now quick: Mix with a metal spoon, making large “slicing motions” to mix and turn the wet ingredients from bottom to the top. At first it will appear clumpy and dry. Do not add more liquid yet. Continue mixing about 10-20 seconds longer until it is JUST combined then stop. If it is still too stiff to mix, add a bit more water, but this should be a fairly sticky batter more similar to muffin dough than pancake batter. Beware: Over-mixing will stop it from rising properly so…less is more.
4. Pour it into the pan, using a second spoon to scoop and scrape it out. When you hang the bowl upside down it will fall down with encouragement.
5. Ready to bake! Bake for 90 minutes in the oven or on your machine’s bake cycle. My machine’s bake cycle is only 60 minutes, so I set my phone timer for 30 minutes, reset the program and then let it bake another 60 minutes so it can switch off automatically while I take a nap or get distracted. If using an oven, wait for it to reach the correct temp and remember to set a timer. Some recipes for breads bake quicker, but due to the sugar content this one needs to bake longer and at a lower heat.
After 30 minutes; looking good!
5. After 90 minutes; And it is done, yum! Wrap in a kitchen towel so it can cool down without the crust becoming too hard. Wait till cool before slicing or it will fall apart unless you have amazing skills.
Breakfast leftovers: the best.