Pullman Loaf Sandwich Bread |
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(Recipe for small Pullman pan or medium loaf pan) 3/4 cup warm water |
Place warm water in a large bowl. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. Add salt, sugar, shortening, and milk to the bowl. Stir. Mix in the first 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough forms a ball. Turn it out onto a floured board and knead, adding small spoonfuls of flour until the dough is soft and smooth and not sticky to the touch. Put dough in a buttered bowl and turn it over so that the top is greased. Cover and let rise in a warm spot for 1 hour. Punch down dough. Turn out onto a floured board and knead. Lightly grease a 9” Pullman pan. Transfer the risen dough to a lightly greased work surface, shape it into a 9” log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it is just below the lip of the pan, 45 minutes to 1 hour. Remove the plastic, and carefully place the cover on the pan. Let it rest an additional 10 minutes while the oven heats to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done. (An instant-read thermometer inserted into the center will register 190°F.) Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. |
