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You Searched For: Pullman Loaf Pan
3 Recipes Found (displaying 1 to 3)

Gluten-Free Sandwich Bread
Pan: Pullman Loaf Pan - Small Pullman Pan (9" x 4" x 4")

Ingredients
  • 3 cups gluten free flour
    3 tablespoons sugar
    2 teaspoons instant yeast
    1 1/4 teaspoons salt
    1 1/4 teaspoons xanthan gum
    1 cup warm milk
    4 tablespoons soft butter
    3 large eggs

Directions

1) Place the flour, sugar, yeast, salt, and xanthan gum in a bowl and mix until combined.

2) Using an electric mixer, add milk a little at a time until mixture comes together.

3) Add the butter, mixing until well blended.

4) Beat in the eggs one at a time, then beat at high speed for 3 minutes.

5) Cover the bowl, and let the dough rise for 1 hour.

6) Scrape the sides of the bowl, then gently punch down the dough.

7) Grease a 9" x 4" x 4" USA Pullman pan.

8) Place dough into the pan. Press it level, using a spatula.

9) Cover dough with greased plastic wrap, and set in a warm place to rise until the loaf comes to within about an inch of the rim of the pullman pan(Approx. 45-60 min).
Preheat the oven to 350°F.

10) Bake the bread for 38 to 42 minutes, until golden brown. leaving the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool on a rack.

1 loaf




Home Baked Sandwich Bread
Pan: Pullman Loaf Pan - Small Pullman OR Medium Loaf

Ingredients
  • 3/4 cup warm water
    1 package active dry yeast
    1 tsp salt
    1-1/2 tbsp sugar
    1 tbsp vegetable shortening
    1/2 cup milk
    3 cups all-purpose flour, approximately

Directions

In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. Add salt, sugar, shortening, and milk to 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 dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

Punch down dough. Turn out onto floured board and knead.

Lightly grease a 9 x 4 USA Pan™ Pullman Loaf Pan (or 9 x 5 Medium Loaf Pan). Transfer the risen dough to a lightly greased work surface, shape it into a 9-inch log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen

Remove the plastic, and carefully place the cover on the pan, let it rest an additional 10 minutes while oven preheats 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

Yields 1 loaf




Pullman Sandwich Bread
Pan: Pullman Loaf Pan - Large

Ingredients
  • 2/3 cup (5 3/8 ounces) milk
    1 cup (8 ounces) water
    6 tablespoons (3 ounces) butter
    2 1/4 teaspoons salt
    3 tablespoons (1 1/4 ounces) sugar
    1/4 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk
    3 tablespoons (1 1/4 ounces) potato flour
    4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
    2 teaspoons instant yeast

Directions

In a large bowl, combine the milk, water, butter, salt and sugar. Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.

Lightly grease a 13 x 4 USA Pan™ Pullman Loaf Pan. Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen.

Remove the plastic, and carefully place the cover on the pan, let it rest an additional 10 minutes while oven preheats 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.

Yields 1 loaf




 
 

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