Milk Pullman Bread

This soft white loaf baked in a Pullman tin (pain de mie tin) is superb for lunch sandwiches and great for toast. A Pullman tin is used to produce a loaf with equal square sides resembling a Pullman railway coach and is made in a mixture of sizes. The tin has a lid to make the bread bake in the square confined space delivering a bread with firm fine texture and a soft crust. I am using a 10 x 28 cm Pullman tin in this recipe.

Ingredients make 1 loaf

640 g white bread flour

1 packet instant dried yeast (7g)

15 g sugar

15 g sea salt

380 g lukewarm milk

35 g soft butter

Method

Place flour, yeast, sugar and salt in a large bowl and blend evenly. Place milk and butter in a small pot and warm over medium heat while stirring until butter is melted (40ºC). Add this mixture to the flour mixture and combine. Knead the dough by hand or machine until smooth and rest covered for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and form the dough into a log shape. Place the dough in a greased 10 x 28 cm Pullman tin and press the dough gently on top. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try adding your favourite seeds to the dough such as poppy, sesame and sunflower seeds.