Baking #137: Japanese Shokupan Condensed Milk Sandwich Bread

Decided to draft this blog entry first before heading out as I am still waiting for this bread to cool down before slicing so that parents can have sandwich bread during tea time later in the afternoon. The gang – San Diann, Clara, Shew Hiang and I are meeting for dinner tonight at Verve Caffe for their Sungkai buffet.

Anyways, I found out about this recipe of Japanese Shokupan Condensed Milk Sandwich Bread from my Facebook feeds and I was intrigued to try due to the simplicity of the ingredients required. However, the original recipe was made for two loaves and I only had one Pullman tin at home. So, I halved the recipe.

Japanese Shokupan Condensed Milk Sandwich Bread (adapted from Bake for Happy Kids)


  • 238g full cream milk
  • 40g condensed milk
  • 25g unsalted butter *22g*
  • 4g salt
  • 325g bread flour
  • 1 tsp instant yeast


  1. Measure all ingredients in advance with measuring cups and spoons.
  2. Remove bread pan from bread machine and install collapsible paddle.
  3. Pour in ingredients in the following sequence – milk, condensed milk, butter, salt, bread flour and instant yeast.
  4. Wipe spillage outside the bread pan, if any.
  5. Return bread pan into the bread machine and close the lid.
  6. Choose setting (Dough) and press START.
  7. Wait for the bread machine to finish all cycles before removing the dough from the bread machine after it was done with first stage proofing.
  8. Divide the dough into three equal pieces, shape them into balls and let them rest for at least 10 minutes.
  9. Using a slightly floured rolling pin, flatten the dough and roll them into log shape. Place three rolled dough with the seams facing down into a slightly greased Pullman tin and leave them in a warm place for second stage proofing until it reaches about 95% height of the Pullman tin.
  10. Cover the Pullman tin with the lid (slightly greased) and bake in a preheated oven of 180 degree Celsius for 25 minutes or until the bread is thoroughly baked.
  11. Remove bread from the Pullman tin immediately and leave to cool on a cooling rack before slicing.

I tried slicing the bread when it was still slightly warm and it was almost impossible as the bread was unable to hold the shape properly. So, I left it to cool completely until I came home after dinner. Thank goodness I managed to slice them quite evenly.

Mom mentioned that the bread had a strong scent of condensed milk. Dad said it had tearing streaky effect. LOL! Texture wise, it was extremely soft and taste great that you could eat it plain without any spread or filling.

All in all, I am satisfied with my bake this time round despite the dough was slightly hard to manage when I was trying to shape them for resting.


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