Easy Pullman Loaf from Bread Machine

As I say that bread machine is convenient, but if you want to get the best from it you have to do some little work too. I got this recipe from Japanese cookbook name: .............. the recipe name:ミルク　たつぷり　パン．オ．レ ( Milk Bread). In the book, the author bake in the machine but it will be better to bake in the oven. (You can bake in your machine but the result won’t be as good as in the oven. Because when you form the dough again to fit in the pan, the air pocket will be well distributed and the texture of the bread will be better.)

Because I want to use large pan, I double the quantity. Using Pullman pan is not tricky, just remember to brush it with a lot of butter (I like to use unsalted butter than shortening but fell free to use what you like.) to prevent the bread from stick in the pan.

Easy Pullman Loaf from Bread Machine

4 X 4 X 12 inches Pullman pan

	Small	4 X 4 X 12 inches Pullman pan
Whole Milk	210 ml.	420 ml.
Bread Flour	250 g.	500 g.
Sugar	20 g.	40 g.
Unsalted butter (soft)	20 g.	40 g.
Salt	4.5 g	9 g.
Instant Yeast	2.8 g	5 g.

Put all the ingredient in the pan of the machine and select the dough making program.

Generously brush a 12-inch Pullman loaf pan with butter, making sure to coat the underside of the lid, as well as the bottom and sides of the pan. Set aside.

When the dough program is finish, take the dough out of the machine. Punch down the dough.

Turn out the dough onto a lightly floured surface. Roll out the dough to a 12-by-8-inch rectangle, with a long side facing you. Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Pat in the ends to make even. Gently roll the log back and forth to seal the final seam. Place the loaf, seam side down, in the prepared pan, and slide the lid three-quarters of the way closed.

Let rise in a warm place until the dough is ¾ of the pan, about 30 minutes. Meanwhile, preheat the oven to 200°C.

Close the lid completely and bake, rotating pan halfway through, until loaf is light golden brown, about 45 minutes.

Transfer pan to a wire rack to cool for 10 minutes. Remove bread from pan, and let cool completely before slicing.