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pullman loaf recipe
- Total Time: 275 minutes
- Yield: 1 loaf (14 slices) 1x
- Diet: Vegetarian
Description
A soft, fluffy, square Pullman loaf recipe perfect for sandwiches, featuring a unique blend of black garlic and sesame for enhanced flavor. This foolproof method transforms simple ingredients into an irresistibly tender loaf.
Ingredients
- 1.5 cups whole milk, lukewarm (100–110 F)
- 2.25 teaspoons active dry yeast
- 1.5 tablespoons granulated sugar
- 4 cups strong white flour (bread flour), plus extra for dusting
- 1.5 teaspoons fine sea salt
- 3 tablespoons unsalted butter, softened
- 3 tablespoons black garlic, very finely minced
- 1 large egg (for egg wash)
- 1 tablespoon whole milk (for egg wash)
- 1 tablespoon mixed black and white sesame seeds, for topping
Instructions
- Activate Yeast: In a large bowl, combine the lukewarm milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until it looks foamy.
- Mix Dough: Add the strong white flour, fine sea salt, and finely minced black garlic to the yeast mixture. Mix with a spoon or spatula until a shaggy dough forms.
- Knead Until Smooth: Turn the dough out onto a lightly floured surface. Knead for 5 minutes until it starts to come together. Then, add the softened unsalted butter and continue kneading for another 10-15 minutes until the dough feels smooth, elastic, and passes the windowpane test.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, ensuring it is coated. Cover and let rise in a warm place for 1.5 to 2 hours, or until it has visibly doubled in size.
- Shape Loaf: Lightly grease a 9x4x4 inch (23x10x10 cm) pullman loaf pan. Gently punch down the risen dough to release the air and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 9 inches (23 cm) wide and 12 inches (30 cm) long.
- Second Rise (Proofing in Pan): Starting from one of the shorter ends, tightly roll the dough into a log. Pinch the seam closed firmly. Place the dough log seam-side down into the prepared pullman pan. In a small bowl, whisk together the large egg and 1 tablespoon milk for the egg wash. Brush the top surface of the dough with the egg wash, then evenly sprinkle the mixed sesame seeds over the top. Place the lid on the pullman pan and let the dough rise again in a warm place for 45-60 minutes, or until it nearly fills the pan (about 1 inch from the top).
- Bake to Golden Perfection: Preheat your oven to 375 F (190 C) during the last 15 minutes of the second rise. Bake with the lid on for 25 minutes. Carefully remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and an instant-read thermometer inserted into the center of the loaf reads 200-205 F (93-96 C).
- Cool Completely: Remove the pan from the oven. Immediately turn the loaf out onto a wire rack to cool completely (2-3 hours). Do not slice until fully cooled for best internal structure.
Notes
For a dairy-free option, use plant-based milk and dairy-free butter. You can swap up to 50% of the strong white flour for whole wheat flour for a heartier loaf. Honey or maple syrup can replace some granulated sugar. Ensure your yeast is fresh and milk is 100-110 F (38-43 C) for proper rising. If dough is sticky during kneading, add flour one tablespoon at a time. Cooling completely (2-3 hours) on a wire rack is crucial before slicing.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (70 g)
- Calories: 170 calories
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
Keywords: pullman loaf, sandwich bread, black garlic, sesame, homemade bread, easy bread, baking, yeast bread, family favorite
