Pullman loaf bread
- 540 grams all-purpose flour (4.5 cups)
- 42 grams special dry milk or non-fat dry milk (4 tablespoons + 1 teaspoon)
- 85 grams melted butter (6 tablespoons)
- 37 grams granulated sugar (3 tablespoons)
- 12 grams salt (2 teaspoons)
- 9 grams instant yeast (2 teaspoons)
- 340 grams warm water (1.5 cups)
Weigh and add all of your ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will need to knead it for around 15 minutes to get a smooth dough.
Add dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow dough to rise for 1 to 1.5 hours.
After an hour or an hour and a half, place your dough on a lightly floured surface and deflate all the bubbles/gas. Shape the dough into a rough rectangle about the length of your Pullman pan.
Lightly grease your pan with olive oil or non-stick cooking spray.
Roll the dough rectangle up fairly tightly into a rough cylinder about 12 to 14 inches long (the length of your Pullman pan). Pinch the seam tight and roll the cylinder a couple of times to smooth it out a little. Place cylinder seam side down in the pan. Press it around with your fingers a little to make sure it fits properly into the corners.
Cover pan/dough with a lightly greased piece of plastic wrap.
Allow the dough to rise in a warm spot for 45 to 60 minutes until the dough has risen about an inch BELOW the top of the pan.
Near the end of the final rise time, preheat the oven to 350 degrees F (190 C).
Add the cover to the pan and bake for 25 minutes and then remove the lid from the pan. Bake for an additional 10 to 20 minutes uncovered. The bread should be at 190 degrees F internal temperature.
Remove bread from the Pullman loaf pan onto a cooling rack to cool fully.
Do not slice for at least an hour because the bread is technically still cooking.
Slice and sandwich.