Standard Square Pullman Loaf. 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. Pullman loaf pans (aka Pullman bread pans) make a perfectly rectangular loaf of bread that is consistent in width and height for its entire length, so that when sliced it yields consistently-sized, perfectly square slices of bread for sandwiches. It does this thanks to a cover that slides onto the.
Therefore, when you slice the loaves, you will end up with perfectly square slices, which you can use to make sandwiches.
A Pullman loaf pan is a bread pan with a slide-on lid that produces a squared-off loaf with a firm, compact crumb that's perfect for sandwiches.
Pullman loaf), a close-grained white sandwich bread, is traditionally Square is obviously your most space-efficient shape.
You can have Standard Square Pullman Loaf using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Standard Square Pullman Loaf
- You need 380 grams of [250 grams] ●Bread (strong) flour.
- It's 20 grams of [13 grams] ●Raw cane sugar.
- Prepare 5 grams of [4 grams] ●Grilled salt.
- It's 3.8 grams of [2.5 grams] ●Dry yeast.
- It's 230 grams of [150 grams] ◎Milk.
- Prepare 50 grams of [35 grams] ◎Water.
- It's 12 grams of [7 grams] Honey.
- You need 20 grams of [13 grams] Margarine.
Standard Bundt or sheet cake becomes an elegant loaf cake. A Pullman loaf is a type of bread that is primarily baked in a pan which gives it a completely square appearance and a flat top. Pullman loaves with their straight edges and precise corners were more convenient to stack in the tight space of a The basic fine-grained white sandwich loaf, or Pullman bread, was baked in a special pan with a Yet the square, yeasted white bread from those days was essential for professional-looking. Williams Sonoma Traditionaltouch™ Pullman Loaf Pan.
Standard Square Pullman Loaf instructions
- 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..
- Take the dough out and deflate it. Divide it into 2 portions, round off each portion, and leave to rest for 15 minutes..
- 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..
- 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..
- 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..
- Rap the baking pan hard, take the loaf out and cool..
- Here is a regular bread pan with slanted sides, and the one I used, which has straight (unslanted) sides..
- You can make a square bread loaf just like the ones you can buy in a store..
Won't corrode or rust, even with heavy use. To make a pullman loaf, you'll need a lidded pullman pan. If you don't have one, you could use this recipe to make a standard loaf of bread. Second, the bread comes out of the pan with a square top. It's actually pretty square all around.
