Standard Square Pullman Loaf

Name: Standard Square Pullman Loaf
Cuisine: American
Ingredients: 380 grams [250 grams] ●Bread (strong) flour; 20 grams [13 grams] ●Raw cane sugar; 5 grams [4 grams] ●Grilled salt; 3.8 grams [2.5 grams] ●Dry yeast; 230 grams [150 grams] ◎Milk; 50 grams [35 grams] ◎Water; 12 grams [7 grams] Honey; 20 grams [13 grams] Margarine

cookpad.japan @cookpad_jp

I wanted to make a standard square loaf that we wouldn't get tired of having everyday. (I used a blend of 120 g of "Eagle Andante" brand and 140 g of "Golden Yacht" brand.)

The rising and baking times and the baking temperatures are just guidelines. Keep in mind that the bread shrink about 9 to 10% after baking.
Shrinkage rate = (Weight of the dough - weight of the bread after baking) / weight of the dough x 100 (%) For 1 pullman loaf. Recipe by Jinpiyo

I wanted to make a standard square loaf that we wouldn't get tired of having everyday. (I used a blend of 120 g of "Eagle Andante" brand and 140 g of "Golden Yacht" brand.)

cookpad.japan @cookpad_jp

I wanted to make a standard square loaf that we wouldn't get tired of having everyday. (I used a blend of 120 g of "Eagle Andante" brand and 140 g of "Golden Yacht" brand.)

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Ingredients

380 grams[250 grams] ●Bread (strong) flour
20 grams[13 grams] ●Raw cane sugar
5 grams[4 grams] ●Grilled salt
3.8 grams[2.5 grams] ●Dry yeast
230 grams[150 grams] ◎Milk
50 grams[35 grams] ◎Water
12 grams[7 grams] Honey
20 grams[13 grams] Margarine

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Steps

1

Put the ◎, then the ● ingredients in a bread machine, and start the "dough kneading" program. Add the honey 3 minutes in, and the margarine 6 minutes in. If the honey is crystallized, microwave it for 5 minutes.
2

Take the dough out and deflate it. Divide it into 2 portions, round off each portion, and leave to rest for 15 minutes.
3

Deflate the dough again, form each portion into a flat oval shape, and fold in the top and bottom long edges. Fold in half and seal the seam securely. Roll this into a 30 cm long rope.
4

Deflate again, and form (you can roll the dough into balls). Place the dough into an oiled bread pan, and leave to rise again (until the dough rises up to 2 cm below the rim of the pan). Cover with an greased lid, and bake.
5

Preheat the oven to 160°C, bake at 200°C for 15 minutes, then at 220°C for 25 minutes (total 40 minutes). The loaf in the photo is a 1-loaf size; it was baked at 200°C for 8 minutes + 220°C for 27 minutes.
6

Rap the baking pan hard, take the loaf out and cool.
7

Here is a regular bread pan with slanted sides, and the one I used, which has straight (unslanted) sides.
8

You can make a square bread loaf just like the ones you can buy in a store.