• Bread flour240g【360g】
• Sugar15g【22g】
• Salt4g【7g】
• Unsalted butter or margarine30g【45g】
• Condensed milk8g【10g】
• Milk (summer)160cc【240cc】
• Milk (winter)170cc【260cc】
• Dry yeast3g【4g】
• ★Dough preparationBoth 1.5-loaf and 1-loaf bread makers were used.

1. 1

   Set all ingredients except dry yeast in the bread maker and place the yeast in the automatic yeast dispenser. The machine will handle kneading through the first rise.

2. 2

   If your bread maker doesn't have an automatic yeast dispenser, add the yeast about 5 minutes after kneading begins.

3. 3

   Coat the baking pan with shortening before the dough is ready, making sure to coat the corners thoroughly.

4. 4

   Once the dough is ready, divide it into 3 parts (or 2 parts), round each piece, cover with plastic wrap, and let rest for 15-20 minutes.

5. 5

   Begin shaping. Flatten the dough into a rectangle, fold it down from the top to the halfway point, then fold up from the bottom to the halfway point as well.

6. 6

   Use a rolling pin to gently stretch the dough slightly, then roll it up from the end, pinching and sealing the seam with your fingers. Shape the remaining dough the same way.

7. 7

   Place the shaped dough in the pan with the seam side down, mist with water, cover with plastic wrap, and proceed with second rise at room temperature.

8. 8

   Monitor the fermentation progress and preheat the oven to 200°C. The timing to start baking changes as fermentation progresses.

9. 9

   For a Pullman loaf (covered pan): When the dough rises to about 80% of the pan height, cover with the lid and bake at 200°C for 30 minutes. Over-fermentation makes lid removal difficult.

10. 10

    For a mountain-shaped loaf (open pan): When the dough rises to about 1cm below the rim, bake at 200°C for 30 minutes. If browning too quickly, cover with foil.

11. 11

    After baking, remove the lid, place the pan on a cloth-lined surface, tap the pan 2-3 times gently to release the bread from the pan.

12. 12

    If the bread doesn't release easily, tap again or bake an additional 2-3 minutes.

13. 13

    The Pullman loaf has a fine, moist, and fluffy crumb and stays delicious for 3-4 days.

14. 14

    The mountain-shaped loaf is fluffy and soft, becoming crispy and fragrant when toasted. It also stays fresh for 3-4 days.

15. 15

    1-loaf pan interior dimensions: Width 187mm × Depth 95mm × Height 90mm; bottom interior: Width 172mm × Depth 90mm.

16. 16

    1.5-loaf pan interior dimensions: Width 210mm × Depth 112mm × Height 120mm; bottom interior: Width 200mm × Depth 102mm.

17. 17

    When kneading 1.5-loaf dough in a 1-loaf bread maker, flour may scatter. Wipe thoroughly after use.

18. 18

    With SHARP ovens, preheating takes only 7 minutes and 190°C produces beautiful browning. Adjust temperature and time according to your oven.

19. 19

    Avoid using the timer function; you can let the bread maker handle baking to completion for delicious results.

20. 20

    This bread is perfect for sandwiches.

21. 21

    It's ideal for the trendy 'numa-san' (layered sandwiches).

22. 22

    RoHa♡mam added cocoa for a delicious-looking variation.

23. 23

    Sesame Pullman loaf made with the same dough has recipe ID 20319381.

24. 24

    Whole wheat Pullman loaf has recipe ID 17924198.

25. 25

    Recipe using carrot juice dough has recipe ID 19720428.

Unsalted margarine is used. Adjust the milk amount based on the season (summer vs. winter). Time your oven preheating to finish around the time second rise completes. Temperature and baking time may vary depending on your oven; adjust as needed.

• Calories1025 kcal
• Protein27.5 g
• Fat24 g
• Carbs175 g
• Sodium2.8 g