Pullman - sandwich bread

Category: Yeast bread
Kitchen: American
Pullman - sandwich bread

Ingredients

wheat flour 585 g
Dry yeast 1 tbsp. l.
Powdered milk 40 g
Butter (room temperature) 80 g
Water 255 g
Honey 40 g
Salt 2 tsp

Cooking method

  • Pullman is a special rectangular bread pan. Its peculiarity is that it has smooth vertical walls and is covered with a lid on top. The lid prevents the bread from rising. This is very reflected in the crumb structure. The dough grows to the lid, and then begins to thicken, forming small pores. The crust is firm and uniform on all sides. Well, as you understand, by cutting off a piece of such a loaf, you will get an ideal rectangular slice for sandwiches.
  • If for some reason the Pullman mold was not in your home, this is absolutely no reason to refuse baking. We take our favorite rectangular bread pan, cover it with a baking sheet on top and get an impromptu Pullman
  • And if you think that it will take a lot of effort to bake this bread, then this is a complete delusion. Pullman is so simple that it is recommended to start with it for all beginners.
  • And one more well, a very important feature of the Pullman - it does not require additional proofing. One rise in the mold and it's ready to bake.
  • One continuous miracles in this bread!
  • COOKING PROCESS:
  • Sift flour, milk powder and yeast into the bowl of the combine. Add oil and knead at low speed with a hook for 1 min.
  • Add honey, water and salt. We turn on the batch for 7 minutes. The finished dough has an elastic structure and sticks slightly to the fingers.
  • We spread the dough on a floured work surface. Make a fold with an envelope, cover and let rest for 10 minutes.
  • We roll out or crush the dough into a rectangle with a length equal to the length of our form. We roll it into a roll. Place in a mold, cover with a lid (or baking sheet).
  • Pullman - sandwich bread
  • After increasing the workpiece by 2 p (leave a small crack at the lid to peep), bake at 210C for about 30 minutes until tender.
  • Readiness is determined by an internal temperature of at least 94C.
  • Pullman - sandwich bread
  • Cool on the wire rack.
  • Pullman - sandwich bread
  • And here are the sandwiches from my Pullman:
  • Pullman - sandwich bread
  • The recipe is taken from the Kukjoy - 🔗

Time for preparing:

3 h

Cooking program:

Oven

Albina
Olga, an interesting recipe Bye in the piggy bank
Zhannptica
Olga, beautiful and delicious sandwiches !!!
I have a question - the temperature is 210 degrees from start to finish? All 30 minutes? It will burn ...
L-olga
Quote: Zhannptica

Olga, beautiful and delicious sandwiches !!!
I have a question - the temperature is 210 degrees from start to finish? All 30 minutes? It will burn ...

Zhanna, I would say this - when I did half the portion, everything is fine. Just baked, the crust darkened.
But if you make a full portion at once - here I agree with you. I bake for 20 minutes, then I remove the lid when the dough has already stopped rising and I reduce the temperature to 180C.
Zhannptica
Olga, received. Let's try it soon. Thank you
Ne_lipa
Olga, thank you very much !!! I liked your Pullman very much, so tender and very creamy. I didn't take a photo, because I don't have a special form, I baked a baking sheet in a rectangular bread pan on top, so the baking sheet raised the dough and the shape naturally turned out not like bread for sandwiches. But still very tasty and not difficult.
julia_bb
L-olga, I just thought that I would need a recipe for bread for toasts and sandwiches, and now I saw yours! Super!
There is a form, but without a lid, I'll try to cover it with a baking sheet. Is it one form for 585 g or half?
Husky
Olga, but do not tell me what size your shape? Does the dough all fit into this shape? Or was the bread not made for the full rate?
I kneaded the dough full rate.It came out in 1070. True, I added 40 g of water, since the recipe turned out so cool that Kenwood could not knead the dough.
-Elena-
Hello everyone! I have a Pullman And here it is very important to know the dimensions of the Pullman, the one in the recipe. My dimensions are 20: 9.5: 9 cm. So a piece of 400 g of flour is placed in it. However, I have a recipe without butter.
Husky
Elena, thanks for the answer. And size 20X9.5X9 is length X width X height?

I have a mold size of 33X9-10Xh6cm. I fit all the dough 1070g. After baking, I understand that this amount of dough is a lot for this form. When the dough rose during proofing, it was already flush with the edges of the mold. And he still needs to bake? She could not cover the baking sheet. I had to cover it with a form so that the dough had room to climb. And still it seems to me that the dough has not risen to the end.
This is how the dough looked after kneading

Pullman - sandwich bread

Dough before planting for baking

Pullman - sandwich bread

Baked bread. Above the form rose by 3.5 cm. Grown up to 9.5 cm

Pullman - sandwich bread Pullman - sandwich bread

But in the section you can see that the bottom is a thin dull strip. The dough, as it were, did not rise (did not straighten out) to the end. And the crumb is a little dull.
Although the bread turned out to be very tasty. For sandwiches, just class!

Pullman - sandwich bread Pullman - sandwich bread

-Elena-
Husky, Lyudmila! About the shape - yes, length, width, height. About your bread. Judging by how much space the dough takes in the form, I would say that you need to take 1/3 less dough. About the poorly risen test. If you baked according to this recipe, then I can not say anything. I think that for bread, the dough must be pre-defrosted (especially the dough). I bake in Pullman using classic technology. Kneading, preliminary proofing, proofing in a mold, baking. I wish I had a photo of my bread. The last time I baked from 450 g of flour, this turned out to be a lot. The dough crawled out slightly into the cracks of the lid, but rose well, and baked great too.
Husky
Elena, thanks for the tips and for sharing your work. I liked the dough, so I'll bake it again. But of course I will take into account my mistakes, and your tips next time.
julia_bb
So many questions about the recipe, but the author does not appear in his topic ...
L-olga
Girls, sorry! Honestly, I haven't!
Regarding the shape - when spreading, the dough should just reach the lid at the end of the spreading. The point is that during baking, the rise continues, but the dough has nowhere to grow - so it becomes denser and gives such a specific porous crumb. So if the dough reaches or almost reaches the lid, great
Korata
Thank you very much for the recipe !! Very good bread turns out. The dough is easy to work with. I counted it to 400 g of flour, but next time I will count it to 450. The shape is not quite complete. Made with live yeast and melted the butter. Everything worked out great. I was worried at first that the first batch was yeast, flour and butter. An unusual start. But everything worked out great. You can try with vegetable oil.
In the multi-baker, great buters turned out

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