Thursday, July 1, 2010

Pullman Bread

When I wanted to try to baking breads, I chose this Pullman Bread to be my first try. I just thought that if I knew how to bake this basic bread, I'd never buy sandwich breads again, and we never buy them since.

It really feels good to have a sandwich with your own homemade bread. The fresh taste and homey smell makes everyone happy.

When I first try this recipe, it came out a bit salty for us. I thought the recipe was giving a wrong portion of salt then I remember the surprising face on one of my friend when I told her that we eat rotis with condensed milk and sugar sprinkled on top.

She thought it was weird because when it comes to table breads most westerners love their breads in a bit of salty side.

When I don't bake my own breads, I usually go to Panya, the Japanese bakery on 9th street btw 3&2 Ave. They have white breads just like what we have in Thailand - the familiar taste and texture.

So in this recipe I reduced salt and adjust sugar.

- 4 1/2 cups bread flour, plus more for dusting
- 3 1/2 teaspoons instant yeast
- 1/2 tablespoon coarse salt
- 1 tablespoon sugar
- 1/3 cup nonfat dry milk
- 2 tablespoons unsalted butter, room temperature
- 1 3/4 cups warm water, vegetable oil for bowl and pan

1. Combine the flour, yeast, salt, sugar, dry milk, and butter together with the electric mixer fitted with a dough hook. Add the warm water, and beat on low speed until the dough smooth and elastic, about 5 mins.

2. Oil lightly another large bowl for resting the dough. Turn the dough onto a lightly floured work surface and starts knead it by hand about five times to make sure that the dough is fully incorporated, and forms a smooth ball. Put the dough into the oiled bowl, cover it with plastic wrap, let it rise in a warm place until doubled in bulk, about 1 hour.

3. Punch down the dough (one punch is enough) to release air. Pull all the side to the center (a punch hole) Invert the dough in the bowl, so the smooth side is up. Cover it with the plastic wrap again, and let it rise for about 1 hour more.

4. Generously brush a 13" Pullman loaf pan with vegetable oil, making sure to coat the underside of the lid, and all sides of the pan. Set aside.

5. Turn out the dough onto the lightly floured work surface. Using a rolling-pin, roll out the dough to a 13-by-8 inch rectangle, with the long side facing you. With your hands, roll the dough toward you, gently pressing as you go to form a tight log. Pat in the end to make it even. Gently roll the log back and forth to seal the final seam.

6. Place the log into the prepared pan, seam side down. Close the lid with three-quarters left open. Let it rise in the warm place until the log almost touching the lid, about 45 mins. Meanwhile, preheat the oven to 425F

7. Close the lid completely and bake, rotate the pan halfway through, until the loaf is light golden brown, about 45 mins.

8. Reduce the temperature to 350F, and continue baking for another 30 mins.

9. Transfer pan to w a wire rack, let it cool down for 10 mins. ( the bread should have a hollow sound when tapped on the bottom, if not, continue baking and checking at every 5 mins. until the crust is deep golden brown.

10. Remove the bread form the pan, let it cool down completely before slicing.

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