It has been more than a year, I believe, since I last tried my hand at an enriched bread. For this one, I pulled out my trusty 13" USA Pullman Pan, and used the recipe that came with it. Reproduced here:
PULLMAN SANDWICH BREAD
Pan: Pullman Loaf Pan - Large
- 2/3 cup (5 3/8 ounces) milk
1 cup (8 ounces) water
6 tablespoons (3 ounces) butter
2 1/4 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/4 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk
3 tablespoons (1 1/4 ounces) potato flour
4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
In a large bowl, combine the milk, water, butter, salt and sugar. Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
Lightly grease a 13 x 4 USA Pan™ Pullman Loaf Pan. Transfer the risen dough to a lightly greased work surface, shape it into a 13-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
This is not my traditional bread, but it was fun and fast to make, and my wife loves the toast it makes. I tried a PB&J sandwich on it and was very pleased with how it came out. However, I can't say that it will be replacing my boule any time soon. It is simply not a remarkable bread.