Best Bread Essentials Pullman Loaf Recipes

EASY WHITE BREAD FOR LARGE 13" PULLMAN PAN

Easy White Bread for Large 13

This recipes fits a 13-14" Pullman Pan. Easier ingredient list than the King Arthur Flour recipe. I mix it in my ABM, then shape and set in the pan for the second rise. You can hand knead or use your mixer. I get 20 slices out of this recipe. A favorite for sandwiches and toast. You don't have to use the Pullman pan, and if you don't, use two 8" loaf pans and get two nice puffy loaves.

Provided by CheyenneAnn

Categories Yeast Breads

Time 3h5m

Yield 1 long loaf, 20 serving(s)

Number Of Ingredients 7

Ingredients

1 1/3-1 1/2 cups water, lukewarm
1 -2 tablespoon honey
2 tablespoons butter, softened
4 cups all-purpose flour
1 3/4 teaspoons salt
1/2 cup non-fat powdered milk
2 1/4 teaspoons yeast

Steps:

Select Dough setting on your bread machine.
Put ingredients in the machine in the order suggested by your machine manufacturer. Let rise. about 90 minutes, until double in size.
Meanwhile, generously butter your Pullman Pan and lid.
Remove dough from machine. Handle dough with greased hands. Form into a log approximately 12-13 inches long. Place in pan, pressing the ends into corners and pan edges.
Place lid on, leaving open about an inch so you can peek.
Let rise until about 2/3 full, or about an inch and a half from the pan top. About 60 minutes. Near the end of the rising time, preheat your oven to 350.
Close lid fully. Bake for 25 minutes. Remove lid. Bake for another 15-20 minutes until golden brown or desired crust color is achieved.
Internal temp of bread should be 190 f when tested with an instant read thermometer.
Remove from pan to rack. If desired, brush crust with butter for a softer crust. Let cool before slicing. Store in airtight bag.

Nutrition Facts : Calories 116.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.6, Sodium 230.9, Carbohydrate 21.7, Fiber 0.8, Sugar 2.5, Protein 3.9

BREAD ESSENTIALS: PULLMAN LOAF

Bread Essentials: Pullman Loaf image

Pullman loafs were made during the height of train travel in the United States. When they came out of the ovens, they were perfectly square, so they stacked easily in the small kitchens. I love to use the unique size for specialty sandwiches, and desserts. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Other Breads

Number Of Ingredients 11

Ingredients

PLAN/PURCHASE
BLOOMING THE YEAST
1/2 cup(s) warm water, about 95f (35c)
1 tablespoon(s) white sugar, granulated
2-1/4 teaspoon(s) baker's yeast
THE BREAD
5 cup(s) bread flour
1 tablespoon(s) white sugar, granulated
2 tablespoon(s) sweet butter, unsalted, room temperature
1-1/2 teaspoon(s) salt, kosher variety
1-1/2 cup(s) water, room temperature

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place)
Chef's Note: To make a loaf of Pullman bread, you will need a Pullman pan. The one I that have has been used to make well over 100 Pullman loaves, and here is a link on Amazon: https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZPI/ref=sr_1_1?ie=UTF8&qid=1503771562&sr=8-1-spons&keywords=pullman+loaf+pan&psc=1
BLOOMING THE YEAST
Proof the yeast by combining the warm water, and the sugar, and then adding the yeast.
Within 4 - 6 minutes the top of the water should begin turn foamy. If this does not occur, then your yeast is dead. Give it a proper burial, and get some fresher yeast.
THE BREAD
Add the flour, sugar, and salt to a stand mixer fitted with a dough hook, and whisk to combine.
Put the mixer on low, then add the softened butter, and slowly pour in the water, and the yeast mixture.
When the dough begins to form, set the mixer to medium, and continue to mix for 8 - 9 minutes.
Chef's Note: Depending on your stand mixer, you may need to occasionally stop and scrape down the sides.
Remove the dough from the mixer, and place into a lightly oiled, bowl.
Cover, and allow to rise, in a non-drafty area of the kitchen until doubled in size, about 1 - 1.5 hours.
Punch the dough down, and knead a few times on a flour-dusted surface.
Roll the dough out into a cylinder, the length of your Pullman pan. Then, lightly oil the pan and place the loaf inside.
Cover and allow to rise until it just about reaches the top of the pan, about 25 - 35 minutes.
While the dough is in its final rise, place a rack in the middle position, and preheat the oven to 350f (175c).
Slide the top onto the Pullman pan.
Place into the oven until baked through, about 40 minutes.
Chef's Tip: To get a good loaf, remove the lid from the Pullman pan in the last 5 minutes of baking.
PLATE/PRESENT
Allow the bread to cool, before slicing. Enjoy.
Keep the faith, and keep cooking.