Variation: Whole Wheat Pullman
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Baked in a lidded pan called a Pullman Loaf Pan, makes a perfectly rectangular loaf that yields square slices of bread. Pullman bread makes an excellent sandwich bread or for making canapés with. A canapé is a cracker or small slices of bread or toast cut in various shapes and garnished with savory foods, such as cheese, meat, purees, foie gras, or relish. If you use a substitute pan, each pan varies in size. Go to my Baking Pans – Substitution Chart for more information on how to.
BREAD RECIPE HELP
INGREDIENTS
3 + 1/4 + 1/8 teaspoons (1 1/2 envelopes) active dry yeast
1 cup warm whole or 2% milk
1 cup warm water
4 tablespoons unsalted butter
5 – 6 cups unbleached all purpose flour; spoon into dry measuring cup and level to rim
1 tablespoon salt
3 tablespoons mild honey
1 large egg
INSTRUCTIONS
1. Using a whisk, disperse yeast in milk and water.
2. Rub butter into the flour until it completely disappears.
3. Form a well with the flour/butter mixture and place salt, honey and egg inside. Add yeast mixture and form dough.
4. Knead dough until smooth and elastic, about 8 – 10 minutes and place in buttered bowl. Cover and let rise until doubled, about 1 hour.
5. Deflate dough by rolling out with a pin into a rectangle. Roll into a cylinder and place seam side down into a Pullman Loaf Pan (the dimensions are usually 13- x 4- x 4- inches) or canapé pan tubes in star shapes, etc.
6. Proof (let rise) until doubles. Dough should be within 1/2-inch of top of pan. Slide on lid.
7. Bake at 400 degrees F for 1 hour or until bread pulls away from the sides of the pan.
VARIATION
Whole Wheat Pullman
INGREDIENTS
1 envelope active dry yeast (2-1/4 teaspoons)
2-1/2 cups warm water
2 – 3 cups unbleached all purpose flour; spoon into dry measuring cup and level to rim
3 cups whole wheat flour; spoon into dry measuring cup and level to rim
4 tablespoons unsalted butter
1/2 cup raw bran flakes
1 tablespoon salt
1/4 cup mild honey
INSTRUCTIONS
Blend flour(s) and bran flakes after measuring. Follow instructions above.
Adapted from Nick Malgieri, How to Bake
