// sandwich loaf//
Ingredients:
- Bread flour – 2 ½ cups
- Warm milk – 1 cup + 2 tblsp
- Granulated sugar – 2 tblsp
- Salt – 1 tsp
- Yeast – 1 tsp
- Softened unsalted butter – 3 tblsp
Procedure:
- Preheat the oven to 375˚F
- In a stand mixer bowl, add a cup of warm milk along with sugar and yeast. Mix well and keep aside for about 5-8 mins
- Later sieve the bread flour along with salt into the milk mixture.
- Start the mixer at lower speed until all incorporated well
- Now, add a tblsp of butter at a time into the dough and speed up the mixer for about 8-10 mins ; in between add the remaining 2 tblsp of warm milk,until the dough attains the fine elasticity texture without tear apart (ref pic)
- Form the dough into a mass ball (ref pic) and allow it to rise for about 30-40mins depends on the room temperature
- After the dough raised double in size; divide the dough into three equal parts and wrap it gently as shown in the pic
- Arrange the folded dough into the loaf pan gently – ref pic (you can use the special PULLMAN LOAF PAN; since I don’t have one I used the same one which I use for regular bread pan; if you are using the regular bread pan then use one cookie sheet as a lid for this bread making method)
- Allow it to rise double in size approx 30 mins (ref pic)
- Close the loaf pan with cookie sheet (if you are using the regular bread pan)
- Bake it for about 25-30 mins
- Cool completely and cut it into slices as desire
- The super-soft, light and fluffy homemade “PULLMAN LOAF” is ready to serve
NOTES/TIPS:
You can even add a tsp of warm water in between while making the dough, it gives more fine texture.
- It suits well for sandwiches and other regular bread recipes or you can eat as it is; simply tasty.
- If you are plan to eat it as it is; then add a couple tblsp of sugar for more sweeter side or even honey works well
- Store it in an air tight container; usually breads lifetime is very short; finish it as soon as possible.
