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. 

                                                                                                                                                                                                            










 











            



                                                                                











































































7 comments:

  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.

    ReplyDelete
    Replies
    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.

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

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

    ReplyDelete
    Replies
    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 ?

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

      Delete
  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.

    ReplyDelete