Thursday, August 19, 2010

Pullman Bread


 Ingredients ( recipe from Bread Magic )

330gm high protein flour
30gm caster sugar
1/2 tsp salt
1 1/2 tsp instant yeast
190ml fresh milk ( chilled )
25gm shortening

1. Combine flour, sugar, salt and yeast together in a mixer. Give it a mix before adding in chilled milk.
    Beat for 3-5 mins or till dough is formed. Adding in milk gives bread a better flavour and softer texture.
2. Add in shortening , beat for 5-7 mins till dough is smooth.
3. Leave dough in a big bowl, covered with damp cloth in a warm place, let it rise till double in bulk
4. Shape dough into a big ball redst for 10 mins before shaping. Flatten each piece and roll up tightly like 
    swiss roll. Place in a lightly greased 11cmx11cmx22cm loaf tin. Uncover, proof for 45 mins till it reaches
    more than halfway up the sides, then cover it.
5. Bake in a preheated oven at 210 C for 30-35 mins.

2nd proofing

Note: i'm sure we can replace the shortening with butter, it should taste better . I added 200ml of chilled milk  instead as i find that the dough is bit dry and for my first proofing , it took about an hour. This bread is easy to make and the texture is soft too. 






  1. Thanks for sharing this recipe :) I noticed a number of recipes using shortening for pullman white bread. I think maybe it is to make sure the bread will be white, and not yellowish because of the butter. If I were to make this I will use butter, and probably add some wholemeal flour.

    1. Hi there. I used butter for the recipe, and it came out nice and white. There isn't really a huge amount of butter, at least not enough to affect the colour.

      Thanks for sharing the recipe. Very soft and fluffy :) However, liquid measurements are off... I did have to add 200ml as you said. But the final result turned out great.

    2. thanks for letting me know that you've tried the bread and glad that it turned out well !

  2. I have a question- did you add 200ml to make 390ml, or did you add 200ml total?

    1. i cant remember bcos this has been so long..from what i written above, it should be 200ml in total.., i think +/- 10ml to 30ml is not far off from the original recipe. Do you mean you need to add another 200ml ?

    2. No, I just wanted to clear it up. Thanks for the quick reply :) This is now my daily bread recipe.

  3. I also use milk in my pullman bread recipe, but mine has a darker crust, I am not sure why, maybe it's the butter.