Nothing can be exciting than baking a bread. And nothing can give you the satisfaction when it turns out to be the best of yours. The aroma that fills the air makes the place a heaven. Today I baked the famous pullman’s loaf. Interesting name, isn’t it? Those who are curious, the story goes this way. It all started as an optimisation drive for the storage of loafs for the pullman company railway sleepercars (American). Someone found out square loafs could optimise storage, than the normal breads with curved tops. The pan for this bread is with a closing lid. Long story short, this bread is for those who love symmetry.

A short note on the recipie :

Method…. in warm Water or milk, add yeast and sugar. Once it blooms, add softened butter, Flour and salt… Mix it well until you get a shaggy dough…

Transfer it into the workplace and knead it well for around 8 to 10 minutes until it is soft…

In a greased bowl, keep the dough ball and let it proof for around 1-1/2 to 2 hours… or the dough becomes double

Deflate the dough and knead for a minute…. shape it into a log and keep it in a greased pan for the second proofing… another 30 to 45 minutes….

Bake it in 190 degree preheated oven for 25 to 30 minutes….

500 gm all purpose flour
315 ml warm water/milk
Yeast 1 1/2 tsp instant dry yeast
Sugar 3 tbsp
Salt 1 3/4 tsp
Butter 50 gm

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