pullman bread

Pullman bread or Pain de mie is a sandwich bread with four square corners baked in a Pullman loaf pan. This pullman bread recipe will help you make soft and fluffy sandwich bread with soft crust in five simple steps.

Pullman bread or pain de mie

500 g Flour (4 cups)

315 ml Water (1 1/4 cup+1 tbsp)

tsp Instant Yeast (Active dry yeast 1 3/4 tsp)

Salt

Sugar

Into a bowl,add in all the ingredients and combine everything together to for a shaggy mass of dough.Add lukewarm water,sugar,salt,yeast,butter,and flour.Combine evrything together and transfer this onto a clean work surafce.Knead the dough until you get a smooth and elastic dough.Place in an oiled bowl and cover with plastic wrap.

Prepare the dough

Leavethe dough to rise in a warm place for about an hour or until doubled in volume.

Proof the dough

When the dough is double in volume transfer this on to a lightly floured surface.Shape it into a rectangle and roll it like a jelly roll.Pinch the seams together.Place into a buttered Pullman loaf pan seam side down.

Shape the dough

Cover loaf pan with plastic wrap.Let rise in a warm place for about 45 -50 minutes until almost 1 inch from the top rim of the loaf pan.Once you see your dough is almost halfway up the sides – start preheating the oven.

Second proofing

Cover the loaf pan with its lid.Place the loaf pan on the middle rack in the preheated oven.Bake @375 F for about 35 -40 minutes.The bread is done – when you tap the bottom of your loaf and you will hear a hollow sound.Open the lid and let it sit in the pan itself for 2-3 minutes and then let it finish cooling on a wire rack.Enjoy!Happy baking!

Bake the bread

Pullman bread or Pain de mie is a rectangular sandwich bread made  using a pullman loaf tin; which has soft crust and fluffy moist interior crumb.

Pullman Bread :Complete written Recipe :https://merryboosters.com/pullman-bread-recipe/

In this video we will see how to make a Pullman bread or pain de mie in Five Simple Steps.

We can make this pullman bread  using only six basic ingredients.

Flour:500g
Water:315ml
Sugar:3 tbsp
Salt:1 3/4 tsp
Yeast:1 1/2 tsp
Butter:56 g or 1/4 cup or 1/2 stick

Method

Step1
Prepare the dough

Step 2
First proofing

Step 3
Shape the dough

Step 4
Shape the dough

Step 5
Bake the bread
Place the pullman loaf pan in to the preheated oven.

This is not a sponsored video.

The pullman loaf pan i used is from Lakeland;The size is :21.1X12.2X11.9 cm(8  1/4 X 4  3/4 X 4  3/4)

Amazon affiliate link where you can buy :https://amzn.to/2RUBj9p

Bake  @ 375 F for 35-40 minutes

You will get beautiful pullman bread which is golden brown on outside with soft crumb and fluffy ,moist crumb inside.

Hope you will make this at home and Please let me know how it turned out for you.

5 tips for making The Best Bread every time when you bake:https://merryboosters.com/pullman-bread-recipe/

Amazon Affiliate link

LAKELAND PULLMAN LOAF TIN(in the video) :https://amzn.to/2RUBj9p

USA PAN PULLMAN LOAF TIN :https://amzn.to/38tucLy

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Pullman Bread Recipe | Pain de mie | Pullman loaf bread | Pullman bread | White sandwich bread

Here's a recipe for the kind of French toast people line up for outside restaurants on Sunday morning. It's simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.) For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.

Classic French Toast

eggs

cream

vanilla extract (optional)

salt

Unsalted butter,

white bread,

Cinnamon sugar sugar

Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.

In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.

When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.

Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom. 

Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)

Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes — whatever you'd like.

This custardy French toast leans heavily on cream and whole milk, with a generous dusting of cinnamon sugar.

French Toast

Constructed from layers of soft, spongy sliced bread and tons of juicy, just-cooked fruit, this British dessert gets an update with a layer of barely sweetened whipped cream. It is the best thing since, well, sliced bread. Think of it as somewhere between a layer cake (where you don’t have to bake any cake) and a tiramisù (where the coffee and chocolate is replaced by burst berries and juicy peaches). While the assembly should be a relaxed, messy affair, just be sure to adequately soak the bread so it reads as custardy, not dry.

Summer Pudding With Blackberries and Peaches

peaches

granulated sugar,

ginger (optional)

blackberries

heavy cream

confectioners’ sugar

labneh, mascarpone or full-fat Greek yogurt

brioche, pain de mie

kosher salt

Combine peaches, 1/3 cup sugar and the ginger, if using, in a medium pot over medium heat. Bring to a simmer and cook, swirling occasionally, until the peaches have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl; set aside to cool completely.

Without rinsing out the pot (there’s no need), combine the berries and remaining 1/3 cup sugar. Bring to a simmer and cook, swirling occasionally, until the berries have started to release their juices (but are not falling apart into mush), 8 to 10 minutes. Remove from heat and transfer to a medium bowl, separate from the peaches; set aside to cool completely.

Meanwhile, using an electric mixer or a whisk, beat cream and confectioners’ sugar until spreadable, pillowy, medium peaks form, 3 to 4 minutes. Whisk in labneh until well blended.

Line a 9-inch springform cake pan with plastic wrap so that there is ample overhang. (A regular cake pan will also work; just make sure it has high sides or you might need to make the pudding in two vessels.)

Place one layer of sliced bread on the bottom. Cut the bread to fit as needed to make sure there is an even layer with no obvious gaps (aesthetics don’t matter here, as it’ll be covered up).

Spoon 1/3 of the berry juices onto the bread to thoroughly soak, followed by half of the berries themselves. Spoon 1/3 of the peach juices onto the bread and berries, followed by half of the peaches themselves.

Spread 1/3 of the cream mixture onto the fruit and top with another layer of bread, making sure to fill any obvious gaps with bread that’s cut to fit. Top bread with another 1/3 of the berry juices and all of the remaining berries, followed by 1/3 of the peach juices and all of the remaining peaches. Top with 1/3 of the cream mixture, setting the remaining cream mixture aside in the refrigerator.

Place another layer of bread on top, making sure to fill any obvious gaps, especially around the edges, with bread that’s cut to fit. Spoon remaining 1/3 of the blackberry and peach juices on top, making sure to stain the entire surface. Place a piece of plastic wrap on top and then place a plate on top of the plastic. Rest a heavy can (or another medium-sized, relatively heavy, food-safe object) on top to lightly compress the whole shebang. Refrigerate for at least four hours.

When you’re ready to serve, crush a handful of berries with a sprinkling of sugar; let sit for a few minutes. Remove springform sides and plastic wrap. (If using a regular cake pan, lift the pudding out by the excess plastic and transfer the entire pudding to a plate, platter or cake stand, removing plastic wrap.)

Take the remaining heavy cream mixture and top the pudding, swirling in the crushed berries to create streaks and swirls. Slice (or spoon) the pudding and serve. Pudding can be assembled three days ahead, stored tightly wrapped and refrigerated.

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Pullman bread or pain de mie

Classic French Toast

Summer Pudding With Blackberries an...

Top 3 pullman bread recipes from across the web

The most viewed pullman bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pullman bread or pain de mie

Classic French Toast

Summer Pudding With Blackberries an...

The most viewed pullman bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine