Many years ago, when my family lived in Japan for a short period of time, my then young children fell in love with many Japanese foods. ‘Stick Bread’ was one of their favourites. Slightly sweet stick-shaped soft bread was in a perfect bite-size for young children. ‘Milky Stick Bread’ was lovely, but my son’s favourite was this ‘Choco Chip Stick Bread’. I tried to recreate them.


8 Sticks


1/2 cup Warm Milk
2 tablespoons Condensed Milk
1 tablespoon Sugar
1 teaspoon Dry Yeast
1 cup Bread Flour
1/2 cup Plain Flour *plus extra 1-2 tablespoons for kneading
1 teaspoon Cocoa Powder *optional
1/2 teaspoon Salt
20g Butter *softened
1/4 cup Mini Chocolate Chips

  1. Heat Milk, Condensed Milk and Sugar in microwave for 30 seconds. When the mixture is warm, add Dry Yeast and mix well. Set aside while you are preparing dry ingredients.
  2. Combine Bread Flour, Plain Flour, Cocoa Powder and Salt in a large bowl, add the milk & yeast mixture and softened Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, gradually adding extra Flour as required, until smooth and elastic.
  3. Place the dough in a bowl, cover with plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
  4. Turn onto lightly floured surface. Divide the dough into 8 even portions. Roll out each portion, scatter 1/2 tablespoonful Mini Chocolate Chips evenly, roll up, pinch the edges to close at both ends, and form into a long stick.
  5. Place on baking paper on a baking tray, sealed side down. Set aside for 30 minutes to rise. Preheat oven to 180°C.

  6. Bake for 15 minutes or until sticks are golden brown.