Pullman Loaf

This recipe makes the perfect white bread for sandwiches (especially grilled cheese). Because it has butter and sugar, it takes almost a week before it goes stale if you keep it wrapped in plastic. It is based on a Martha Stewart recipe and won a 2nd place ribbon at the San Diego County Fair in 2013.

Note: A Pullman loaf pan has a lid so that each slice is a perfect square. You can also make it in a standard loaf plan.

Pullman Loaf

Pullman Loaf

Servings: 1 13-inch Pullman loaf

Ingredients

  • 1 ½ pounds bread flour
  • 3 ½ teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1 ½ tablespoons sugar
  • 1/3 cup nonfat dry milk
  • 2 tablespoons unsalted butter, room temperature
  • 1 ¾ cups water, 110ºF
  • Vegetable oil spray

Recipe

  1. Combine flour, yeast, salt, sugar, nonfat dry milk and butter in the bowl of a stand mixer with the dough hook attached. Add the water and and mix on low speed (2) until the dough clears the sides of the bowl (approximately 5 minutes). Continue mixing until the dough is smooth and elastic (another 5 minutes).
  2. Turn dough out onto a lightly floured surface and knead approximately five times until the dough forms a smooth ball. Spray vegetable oil spray in a large bowl. Put dough in bowl and rotate to ensure dough is coated with vegetable oil. Cover with plastic wrap and let rise in a warm place until doubled (approximately 1 hour).
  3. Punch down the dough and pull the sides of the dough to the center. Turn dough over, cover bowl in plastic wrap and let rise again until doubled (approximately 1 hour).
  4. Preheat oven to 400ºF.
  5. Spray inside and under lid of a 13-inch wide Pullman loaf pan with vegetable oil. Remove dough from bowl and roll out on lightly floured surface to a 13 by 8-inch rectangle with the long side facing you. Start at the top and roll the dough towards you into a tight log and seal the bottom seam. Place dough into pan seam side down and slide the lid three-quarters closed. Let rise in a warm place until the dough is approximately 1-inch from the lid (45 – 60 minutes).
  6. Close the lid and bake for 45 minutes, rotating pan halfway through. Check that top of loaf is golden brown and an instant read thermometer reads at least 200ºF.
  7. Open lid. Cool bread in pan on a wire rack for 10 minutes. Remove bread from pan and let cool completely.
Advertisements

2 responses to “Pullman Loaf

  1. The crust on mine was hard as a rock, the inside was fluffy and soft. I followed the recipe to a T, I wonder what I did wrong? I had to cut the crust off for it to be edible.

    Like

    • That’s interesting. Mine have never come out like that. Maybe it cooked too long. I would suggest taking the temperature of the bread about 15 minutes before the time using a good instant read thermometer. I generally shoot for 200 degrees Fahrenheit as the pull temperature. I use a Thermapen as I have found that to be the quickest and most accurate.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s