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  3. Pullman Loaf

Pullman Loaf

The tight-crumbed American sandwich loaf baked in a lidded rectangular tin, giving it flat sides and a soft, thin crust. Enriched lightly with milk and butter, it slices cleanly and toasts beautifully.

BreakfastMainsVegetarian
55 min25 prep · 30 cookMedium749 kcalper serving
Pullman Loaf

Instructions

  1. Warm 130 ml of whole milk to blood heat (about 35C) in a small pan. Pour into a bowl, whisk in 8 g of caster sugar and 3 g of fast-action yeast, and leave 5 minutes until the surface is foamy.
  2. Combine 200 g of strong white bread flour with 4 g of fine salt in a mixing bowl, pour in the yeasted milk and stir to a shaggy dough. Turn onto an unfloured surface and knead 5 minutes until it comes together smoothly.
  3. Smear 15 g of softened unsalted butter over the dough and keep kneading, it will slacken and turn slippery before it firms up again. Work it 8 to 10 minutes more until the dough is satiny and a pinch stretched between your fingers goes translucent without tearing.
  4. Round the dough, set it in a lightly buttered bowl, cover and leave in a warm place for 1 to 1 hour 15 minutes, until doubled and a floured fingertip leaves a dent that fills back only slowly.

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Per serving

749kcal
23gprotein
113gcarbs
22gfat
7gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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