How to Cook Tasty Standard Square Pullman Loaf

Standard Square Pullman Loaf. Compare Prices on Pullman Loaf in Kitchen & Dining. Rap the baking pan hard, take the loaf out and cool. Place the log in the pan, seam-side down.

It makes for a perfectly square sandwich loaf or movie-worthy toast. what is a pullman loaf a pullman loaf is a basic white bread baked in a pullman pan. the bread is baked with the top on creating a perfectly squared loaf. most commercially sold white breads are actually pullman loaves. pullman bread is practically crust-less with a fine textured crumb. The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais. You can cook Standard Square Pullman Loaf using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Standard Square Pullman Loaf

1. It's 380 grams of [250 grams] ●Bread (strong) flour.
2. It's 20 grams of [13 grams] ●Raw cane sugar.
3. Prepare 5 grams of [4 grams] ●Grilled salt.
4. You need 3.8 grams of [2.5 grams] ●Dry yeast.
5. Prepare 230 grams of [150 grams] ◎Milk.
6. You need 50 grams of [35 grams] ◎Water.
7. You need 12 grams of [7 grams] Honey.
8. It's 20 grams of [13 grams] Margarine.

The name "Pullman" was derived from its use in the kitchens of the Pullman railway cars. Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan. This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners, delicate soft texture, soft crumb and delicious flavor that melts in the mouth. Or Arnold, with its cozy brick oven logo.

Standard Square Pullman Loaf step by step

1. Put the ◎, then the ● ingredients in a bread machine, and start the "dough kneading" program. Add the honey 3 minutes in, and the margarine 6 minutes in. If the honey is crystallized, microwave it for 5 minutes..
2. Take the dough out and deflate it. Divide it into 2 portions, round off each portion, and leave to rest for 15 minutes..
   
3. Deflate the dough again, form each portion into a flat oval shape, and fold in the top and bottom long edges. Fold in half and seal the seam securely. Roll this into a 30 cm long rope..
4. Deflate again, and form (you can roll the dough into balls). Place the dough into an oiled bread pan, and leave to rise again (until the dough rises up to 2 cm below the rim of the pan). Cover with an greased lid, and bake..
5. Preheat the oven to 160°C, bake at 200°C for 15 minutes, then at 220°C for 25 minutes (total 40 minutes). The loaf in the photo is a 1-loaf size; it was baked at 200°C for 8 minutes + 220°C for 27 minutes..
6. Rap the baking pan hard, take the loaf out and cool..
7. Here is a regular bread pan with slanted sides, and the one I used, which has straight (unslanted) sides..
8. You can make a square bread loaf just like the ones you can buy in a store..

These sturdy-yet-moist, close-grained breads were my idea of white bread perfection, for years and years. Until I discovered the lidded pain de mie (Pullman) pan, well into my bread-baking career—right here at King Arthur. Use the Right Size for Best Results. While the difference in sizes seems small, it. Pullman pans look like regular loaf pans in shape, but are perfectly symmetrical in width and depth.