Pullman Loaf (White Sandwich Bread)

From USAPans.com

Pan: Pullman Loaf Pan – Small Pullman OR Medium Loaf

3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
180 grams all-purpose flour
180 grams bread flour

Put all ingredients into breadmaker following manufacturer’s instructions.  Process on Dough setting.

OR
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. Add salt, sugar, shortening, and milk to bowl. Stir. Mix in the first 2 cups of flour.

If needed, begin adding more flour, one tablespoon at a time, until the dough forms a ball.

Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

– – – – – –

Punch down dough. Turn out onto floured board and knead.

Lightly grease a 9 x 4 USA Pan™ Pullman Loaf Pan (or 9 x 5 Medium Loaf Pan). Transfer the risen dough to a lightly greased work surface, shape it into a 9-inch log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen

Remove the plastic, and carefully place the cover on the pan, let it rest an additional 10 minutes while oven preheats to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely

Yields 1 loaf

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Published in: on December 26, 2011 at 9:02 am  Leave a Comment  

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