Hotel-Quality Pullman Loaf. Some of the most popular pet-friendly hotels in Pullman are Residence Inn Pullman, Holiday Inn Express Pullman, and Quality Inn Paradise Creek. All of Pullman at your fingertips: book a Pullman hotel on a smartphone. 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.
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You can have Hotel-Quality Pullman Loaf using 8 ingredients and 12 steps. Here is how you cook that.
Ingredients of Hotel-Quality Pullman Loaf
- It's of Super strong bread flour.
- It's of Bread flour.
- Prepare of Dry yeast.
- Prepare of White sugar.
- You need of Salt.
- Prepare of Egg yolk.
- Prepare of Unsalted cultured butter.
- Prepare of Milk (not lowfat or skim milk).
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Hotel-Quality Pullman Loaf instructions
- Quickly mix in the flour, yeast, white sugar, and salt, add in the milk, and knead inside the bread maker. Warm up the milk to 35°C depending on the season..
- This the dough being kneaded. Thoroughly knead for 13~15 minutes until it is smooth all over. I am using a 1.5 loaf bread maker..
- Add in the butter that has been returned to room temperature, and knead for an additional 15 minutes. If you stretch it out slowly and it has a thin membrane, then the dough is done!!.
- Roll up the dough, let ferment to 2.5 times the size in a container such as a bowl etc. while being careful not to let it dry out. This time it took 90 minutes at 30°C..
- After the 1st rise, punch it (fold into thirds two times), and let rise to 2.5 times its size once more. This time it took about 40 minutes at 30°C..
- This is what it looks like swelled up 2.5 times. Place it onto a surface sprinkled with flour, press out the gas, divide into 3 equal portions, and roll it up. Cover with a wet cloth and let it rest for 30 minutes..
- Stretch it out with a rolling pin to remove the gas, and shape like in the photo. It is good to roll it a bit tightly the last time..
- Line up the dough in a pan coated in shortening, and press down firmly from the top to adjust the shape. Cover with a wet rag etc., and let rest at 40°C for 60-80 minutes..
- Ferment to about 2cm from the bottom of the pan. Place a pan into the oven, and preheat to 200°C..
- Place solid fat into the cut notches. (Using shortening). Solid fat = unsalted butter, unsalted margarine, etc..
- See the depth of the notches from the photo..
- Reduce the temperature to 180°C for 5 minutes (to steam), and then bake at 160°C for 20 minutes. It will swell up nicely and the crust will be soft ..
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