When we were married a little over a year ago, one of the gifts i was given was an antique Pullman loaf pan.
Don’t know what that is? Basically a loaf pan with a lid – it makes homemade loaves into a square, long loaf more like traditional store bought sandwich bread. They got their names (I believe) from being used in Pullman railway cars, because the lids kept the dough inside, and the long narrow shape meant that you could fit two pans in the same space as one regular loaf pan.
Anyway, I put it in the cabinet and then kept forgetting to take it out and use it. Until yesterday. I pulled it out, scrubbed it up, and then made bread. My recipe is one I found on Scratch this with Sandy – I just changed an ingredient or two and tweaked it, though her original recipe is fantastic! I also cheat sometimes and use the dough setting on the breadmaker to do the kneading. I’ve included the directions for that in the recipe.
The traditional way means that I pull out the Kitchen-Aid, put 1 cup of warm water and 1 cup of warm milk in the bowl. I put 2 tablespoons of yeast in, and 2/3 cup of yeast. give it a stir and then leave it for about 10 minutes.
While its getting a chance to bubble and wake up, I measured out the 6 cups of flour into a bowl. You can use bread flour, regular old all purpose, or you can do what I do (when I remember I have it) and add a tablespoon of wheat gluten to your AP flour and mix it in. It makes it more like bread flour, but without having to spend the extra money. Honestly, it makes a difference, but not enough to really worry about it.
Once the yeast is bubbly, add the oil and flour and then turn on the mixer (with dough hook) and let it go until it all comes together. Now, I have a smaller mixer, and its too small to knead that much dough with the hook. So I floured the counter, dumped it out and set a timer for 8 minutes and kneaded. This requires me to stand on a stool because I’m a little too short otherwise.
Knead, grease the inside of a large bowl, and plop the dough in. You can turn to coat it, or just spray a little extra Pam on top. Then cover with plastic wrap or a damp towel. Leave it for an hour, or until it doubles in size.
I had to turn the oven on and leave the bowl on top because our kitchen wasn’t very warm, and that does help, but sometimes you may have to let it sit longer. (I didn’t do that, because I’m impatient.)
Once its risen, punch it down, flour the counter again and dump it out. You then cut it in half and flatten into rectangles and roll up and pinch the seams together before putting it in a greased loaf pan, seam side down. Cover and let rise again until double, 30-50 minutes. For the Pullman pan, you also grease the lid and let it rise with the lid on.
I adjusted this because the Pullman pan takes a bit more dough, and you could make this into rolls if you wanted to, just cut it into same size chunks and roll in your hands, before placing in a 9 x 13 pan to rise.
Preheat the oven to 350°F, and when the loaves are risen, bake for 25-30 minutes. The Pullman loaf I baked an extra five minutes.
You’re supposed to let it rest for a few after this, but I’m not very good at that. But if you have more self control around fresh bread, let them cool in the pans 1o minutes, then cool on a rack another 10.
But seriously, who does that?
- 1 c warm water
- 1 c warm milk
- 2 tablespoon yeast
- 1 1/2 t salt
- 1/4 c vegetable oil or melted butter
- 6 c flour (bread or AP)
- Mix water, milk, yeast, and sugar in the bowl of your mixer (with dough hook) briefly. Let sit for 10 minutes.
- Add oil, salt, and flour and mix until combined.
- Turn out onto floured surface and knead 10 minutes.
- Place dough in greased bowl, turning to coat. Cover with plastic wrap or damp towel and let rise until double (1 hr).
- Take dough out and place on floured surface. Cut in half and form each half into a rectangle. Roll up and place in greased loaf pan, seam side down. cover and let rise until double, 30 min to 1 hr.
- Preheat oven to 350°F and bake bread for 25-30 minutes. Brush tops with butter when it comes out of the oven, if desired.
- Place ingredients into machine according to manufacturers directions. (Mine requires all liquids go in first)
- Set for “dough” only and turn on machine.
- I stop mine after the first knead and rise cycle and pull the dough out, shaping into rectangles, rolling up and placing in pans for the second rise.
- Bake as per the regular directions.