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

Number Of Ingredients 11

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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.