Hand-kneaded Milk Pullman Loaf
Hand-kneaded Milk Pullman Loaf

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, hand-kneaded milk pullman loaf. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Pullman bread or Pain de mie is a rectangular sandwich bread made using a pullman loaf tin; which has soft crust and fluffy moist interior crumb. At last a respectable pullman bread ! From the Bread Bible by Rose Beranbaum , " The pan de mie is the basic white sandwich bread of France.

Hand-kneaded Milk Pullman Loaf is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Hand-kneaded Milk Pullman Loaf is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have hand-kneaded milk pullman loaf using 6 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Hand-kneaded Milk Pullman Loaf:
  1. Prepare 380 grams Bread (strong) flour
  2. Take 3 tbsp Sugar
  3. Prepare 5 grams Salt
  4. Make ready 270 ml Milk
  5. Prepare 10 grams Butter
  6. Prepare 1 1/2 tsp Dry yeast

USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water. Thanks to Yippee for her recipe, I managed to do this soft white milk loaf. Anyhow, I believe I will make this bread again. I can't find the link to upload the picture here, somehow it disappeared on.

Instructions to make Hand-kneaded Milk Pullman Loaf:
  1. Add all the ingredients except for the butter, salt and half of the flour in a bowl, and mix it well with a wooden spatula very well until it has the consistency of taro root. Do this for about 5 minutes before proceeding.
  2. After kneading the dough for about 5 minutes with a spatula, add the rest of the flour, the salt, and the butter and mix them in. When the dough is no longer floury, take it out onto a work surface and knead until it comes together into a smooth ball. Leave to rise (1st rising) for about 30 minutes, covered.
  3. Here it is after the 1st rising. Looks great!
  4. Deflate the dough and divide into two. Leave to rest for several minutes, covered so that it doesn't dry out.
  5. Here's how I normally fold it.
  6. Lightly butter a square bread pan, and put in the dough. Leave for the 2nd rising (about 30 minutes plus).
  7. This is how it looks after the 2nd rising.
  8. Preheat the oven to 180°C, and bake for 30 minutes. Finish by baking for 10 minutes at 200°C (cover the top with aluminium foil to prevent it from burning).
  9. It's done! Rap the sides and bottom of the bread pan with oven mitt covered hands to release excess steam, and take the loaf out of the pan.
  10. Let the bread cool down, then store in a plastic bag.
  12. Another way to form the loaf. Divide the dough into thirds…
  13. Place them into the pan and let rest for the second rising.
  14. Baked!
  15. Here's what it looks like from the side.

The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. Ever since I received a preloved Zojirushi bread machine, I have been baking homemade bread I have also tried using the bread machine's "dough function" to just knead and proof the dough but used With the exact same amount of ingredients, the dough was able to fill up my pullman tin. The USA Pan Large Pullman Pan & Cover is a unique piece from our bakeware collection. The pan surface is coated with AMERICOAT® Plus, a patented non-stick silicone.

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