Pullman Loaf

  1. In a bowl, mix together fresh milk and water.
  2.  Dissolve honey and salt in the water mixture.
  3.  In another bowl, mix together bread flour and yeast.
  4.  Mix just until flour is hydrated. Gather and press together dough pieces to form a single mass of dough.
  5.  Transfer dough on bench. Knead in butter.
  6.  Continue kneading the dough until it is smooth. The dough should pass the film/windowpane test.  Round the dough after kneading.
  7. Transfer dough to a lightly greased bowl. Cover with plastic wrap. Label.
  8.  Allow dough to ferment for 1 hour.
  9. Degas then divide the dough (650g per piece).
  10. Form each piece into a baston and elongate the piece to make sure it fits the Pullman pan length wise exactly.
  11. Pan dough in a greased Pullman pan. Cover with the metal lid.
  12. Proof dough for 45 minutes or until it is an inch below the rim of the pan.
  13. Bake dough at 375F for 1 hour. The finished bread should register 200F in the center.
  14. Remove bread from loafs pans and transfer to a cooling rack. Cool for at least 1 hour before slicing and serving.
Pullman Loaf
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Servings:  2 loaf
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Related Categories:   Breads,  


Fresh milk 400ml Water 56ml Honey 30g Salt 10g Bread flour 800g Yeast, instant 10g Butter 60g

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