Friday, 6 October 2017

White Pullman Loaf

I only recently came across pullman loaf tins and really like the idea of these for making bread for sandwiches.  The tins tend to be about 4 inches by 4 inches, so smaller than the sandwich loaves in the shops but still very good.

While I was in Canada on holiday I made a cinnamon swirl loaf in such a tin that turned out great.  So I thought I would get myself a tin and make some white bread, for sandwiches and toasting, square and with virtually no crust.

The tins come in different lengths, such as 9 inch, the same as a 2lb loaf tin and, as mine is, 13 inches.

For my recipe I used the same volume of ingredients that I used for the cinnamon swirl I made in Canada, but without the cinnamon and extra sugar.  I also reduced the amount of sugar in the dough, since I didn't need a sweet loaf.

The recipe is easy to follow, though it does take time.  The resultant loaf though is well worth the time invested, as it is soft and light and perfect for sandwiches.

Mine turned out very well indeed and, when I have tried and tested a wholemeal version, it is likely to become my standard loaf.
White Pullman Loaf, sliced


                                   White Pullman Loaf - Video
White Pullman Loaf

Ingredients: (for a 13 inch Pullman Loaf Tin)
  • 600g strong white bread flour
  • 120ml water at 43C/110F when used
  • 190ml milk at 48C/120F when used
  • 9g dry active yeast(I have a tin of yeast so could measure that amount, if you use packets then a single packet will be good enough, though to double in size the dough may need slightly longer to prove)
  • 76g eggs out of shell, at room temperature. (extra egg can be added to omelettes etc)
  • 25g caster sugar
  • 60g softened butter
  • 1/2 tsp salt
Method:
  1. Sprinkle the yeast over the warm water and add a little of the sugar, give it a quick stir and then leave to activate and become foamy, about 10 minutes.
  2. Place the yeast mixture with the butter and sugar into the bowl of a stand mixer and beat until combined.
  3. Add the warm milk and the eggs and beat until combined.
  4. Using the dough hook attachment add the flour in three additions and beat to combine.
  5. Knead in the mixer, on medium speed, for about 5 minutes until the sides of the bowl are clean and the dough is slightly tacky.
  6. Remove the dough from the mixer and shape into a ball.
  7. Place the ball of dough into a large, greased bowl, cover with plastic wrap and allow to prove for two hours, or until the dough has doubled in size. (Place the dough in top side down and then turn it over, so that the top is lightly greased to avoid a film being created).
  8. Once doubled in size knock the dough back, using your hand, to release the gases. and remove from the bowl, onto a lightly floured work surface.
  9. If your pullman loaf tin is not non-stick grease it, including the lid.
  10. Either flatten the dough or roll it dough into a length just shorter than the length of the tin. Roll the short side up to form a sausage shape slightly shorter than the length of the loaf tin.
  11. Pinch the seam of the sausage together along the whole length to seal it.
  12. Place the dough, seam side down, into the loaf tin and slide the lid on, leaving a slight opening so you can see how it rises.
  13. Cover with a towel and allow to rise until the dough it is about 1/2 an inch from the lid.
  14. While the dough is rising preheat the oven to 180C/160C Fan/350F.
  15. When the dough has risen as mentioned above close the lid and place the tin in the oven to bake for 45 minutes.
  16. Remove from the oven and open the lid and turn the loaf out onto a wire rack to cool completely before slicing.




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