To make a pullman loaf, you'll need a lidded pullman pan. If you don't have one, you could use this recipe to make a standard loaf of bread.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
About This Recipe
|Yield:||Makes 1 loaf|
|Active time:||25 minutes|
|Total time:||2 hours 35 minutes|
|Special equipment:||13 x 4 x 4 pullman pan|
|This recipe appears in:||Bread Baking: Pullman Loaf|
- 1 1/2 cups lukewarm water
- 1 cup (5 1/2 ounces) semolina flour
- 2 tablespoons honey
- 2 1/4 teaspoons instant yeast
- 2 cups (9 ounces) bread flour
- 1/2 cup white wheat flour
- 1 1/2 teaspoons salt
- 3 tablespoons butter
In the bowl of your stand mixer, combine the water, semolina flour, honey, yeast, and bread flour. Stir to combine. Cover and set aside for 20 minutes.
Add the white wheat flour, salt, and butter and knead with the dough hook attachment of your stand mixer until the dough is smooth and elastic. Flour your work surface lightly, and knead by hand briefly, then form the dough into a ball. Drizzle with olive oil and return it to the bowl. Cover with plastic wrap and set aside for 30 minutes.
Preheat the oven to 350 degrees. turn out the dough and knead it briefly to knock out the large bubbles. Form it into a log about 13 inches long - to fit inside the pan. Place the log in the pan, seam-side down. Put the lid on the pan and set aside until the dough has risen to within about an inch of the top of the pan - about 40 minute (but you might want to check at 30 minutes, just in case)
Bake at 350 degrees until the loaf is golden brown, about 40 minutes. Remove the loaf from the pan and allow it to cool completely on a rack before slicing.