Cube bread is a refined take on classic enriched bread, characterized by its uniform cube-like shape, soft crumb, and delicately sweet flavor. Each piece is rich, offering a balance of texture and taste that makes it suitable for both casual breakfasts and elegant afternoon teas.
The dough, enriched with cream, condensed milk, and a touch of sugar, bakes into tender squares that can be enjoyed plain or filled with hazelnut cream and strawberry jam. It can grace your table as a centerpiece loaf or neatly stacked portions.
What is Cube Bread?
Cube bread is a yeast bread composed of small, uniform squares that rise and bake into a pull-apart loaf. This sits between soft dinner rolls and a sweet sandwich bread, and is made for filling.
This dish is made in different ways, some people braid, others stack or cube the dough, while some add fillings before baking. Its appeal lies in texture, which is a soft interior that soaks up spreads, and a gentle crust that gives a satisfying bite.
Pro Tips for the Best Cube Bread
- Don’t use too much flour and add it gradually. The dough should be soft and slightly tacky, not dry.
- Beat the egg with a teaspoon of water for an even sheen. Brush gently to avoid deflating the risen dough.
- Ovens vary, and start checking at 9 minutes. When golden and the internal temperature of the bread is 88–93°C (190–200°F), your bread is ready.
Frequently Asked Questions
What kind of yeast should I use?
Use active dry yeast for this recipe. If you prefer instant yeast, reduce the water slightly and mix it directly into the flour.
Can I swap condensed milk for regular milk?
Condensed milk adds sweetness and richness. You can substitute with whole milk and 15–20g extra sugar, but the texture and sweetness will be slightly different.
Can I Freeze Cube Bread?
Yes. Fully baked and completely cooled cubes freeze well and can last for 3 months. To use, thaw, then warm in an oven to refresh.
How to Store Cube Bread
Cube bread can last on the counter for 3 days. If filled with perishable spread, like cream-based fillings, keep refrigerated and consume within 48 hours.
Ingredients
How to Make Condensed Milk Cube Bread
In a bowl, mix all the ingredients and knead until you form a dough.
In a bowl, mix all the ingredients and knead until you form a dough.
Cover the dough and let it rise for 1 hour.
Cover the dough and let it rise for 1 hour.
Gently deflate the risen dough, roll it out, and fold it into a rectangle about 22 cm x 14 cm x 2 cm.
Gently deflate the risen dough, roll it out, and fold it into a rectangle about 22 cm x 14 cm x 2 cm.
Slice the rectangle into even squares, place on a baking sheet lined with parchment, and let it rise for an hour.
Slice the rectangle into even squares, place on a baking sheet lined with parchment, and let it rise for an hour.
Brush with egg and bake at 180 °C / 350°F for 10 minutes.
Brush with egg and bake at 180 °C / 350°F for 10 minutes.
Remove from the oven, divide into two, and fill half with strawberry jam.
Remove from the oven, divide into two, and fill half with strawberry jam.
Fill the other half with hazelnut cream and dust with powdered sugar.
Fill the other half with hazelnut cream and dust with powdered sugar.
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