(Adapted from the Pullman's Loaf: Donna Currie)
What is a Pullman loaf? It is the perfect, rectangular shape loaf that is suited for the toaster....makes lovely sandwiches.
According to Wikipedia, these loafs were first made in the Pullman railway cars. In these railways, the bread was baked in lidded pans to give this perfect shape.
The Pullman loaf pan looks something like this:
|The Pullman's Loaf Pan (Courtesy:|
Bread baked in this pan will give the perfect shape.
The hubby man had got this bread pan long time back but I had no clue how to use this type of pan.
One day, while randomly surfing the net, I came across the recipe for Pullman loaf. Then, there was no looking back!
You can have a look at the original recipe here.
Here is how I made it:
Whole wheat flour: 1 and a half cups
All purpose flour:1 and a half cups
Sugar: 2 tablespoon
White oil: 2 tablespoon
Salt: 1 teaspoon
Instant yeast: 1 and half teaspoon
Water (lukewarm): 3/4th cup + 1/2 cup
1. Take the lukewarm water in a pan. The water should be such that you can comfortably dip your finger into it. If the water is too hot, it will kill the yeast.
2. Add the sugar and yeast into the water. Mix and keep aside undisturbed for about 10 minutes.
3. Next, take the flours and salt in a pan. Mix the yeast mixture with the flours and knead into a dough. You can use your stand mixer with a dough hook to do so. I always knead by hand.
4. Knead the dough for 10 minutes till it is smooth and pliable. The dough should spring back on touching.
5. Grease a deep-bottom bowl and dunk the dough in it. Keep covered with a kitchen towel in a warm place for one and a half hours.
6. The dough will double-up to twice its size.
7. Next take the dough out of the pan. Sprinkle some dry flour on your working surface and place the dough on it.
8. Knead the dough and create a log shape. To learn how to create the log shape, refer to this recipe.
9. Now grease the loaf pan and the inner side of the lid of the Pullman pan. Place the log inside the pan.
10. Keep the tin in a warm dry place and allow it to rise. Make sure that the loaf should rise such that 1 inch of the pan should remain empty. Make sure that the loaf does not spill out of the pan.
11. Pre-heat the oven for ten minutes at 177 degrees C. Cover the pan with the lid.
12. Keep the loaf tin in the pre-heated oven. Bake at the same temperature for 35-40 minutes. (Also keep a small bowl of water in the oven while the b read is baking.)
13. Remove from oven and de-mold carefully. Brush the top of the loaf with milk/butter.
Allow the loaf to cool down completely before slicing it. Your wonderful sandwich loaf is ready