Pullman bread or pain de mie is a sandwich bread with four square corners, baked in a Pullman loaf pan.
Combine in a medium bowl:
- 1 cup (235g) lukewarm water
- 1 1/4 cups (295g) lukewarm water
- 2 tablespoons sugar (25 g)
- 2 tablespoons (30g) melted butter
- 2 1/4 teaspoons active dry yeast
Have ready in a stand mixer
- 6 cups (750g) all-purpose flour
- 1 tablespoon salt
Step 1: Add the lukewarm milk mixture to the flour, and stir to combine. Cover and allow to rest 15-30 minutes.
Step 2: Knead on medium low until smooth and elastic, about 10 minutes. As you knead, add more flour if the dough is too sticky.
Step 3: Oil a large bowl. Transfer dough into the bow, turn to coat in oil, cover, then allow to rise in a warm place until double in bulk, about 1 hour.
Preheat oven to 380 degrees.
Step 4: Punch down bread then place the oily side down on a non-floured work surface.
Step 5: Weigh dough. Cut off between 1,100-1,200 grams of dough for a 13x4x4 Pullman loaf.
Step 6: Stretch dough into a rectangle 13″ long, then roll lengthwise (like a long jelly roll), and place in a greased 13x4x4 Pullman pan.
Step 7: Cover the pan with a towel or plastic wrap, and allow to rise 30-60 minutes, or until the dough is an inch from top of pan. Oil the lid, then place it on the pan.
Step 8: Bake the loaf for 45 minutes, or until the internal temperature is190 degrees F.
Remove from hear, then open the lid half way and let to cool for 10 minutes. Then, remove the lid completely, take the bread out, place it on a rack and allow to cool completely.