Almost A Square

I have never thought of myself as a bread baker as the idea of playing with a live ingredient (i.e. for those who don’t know, the yeast is a living organism) is just too profound for an amateur baker like me.

However, the simple act of combining 5 or 6 basic ingredients such as flour, yeast, sugar, salt, milk/water and butter to churn out a simple honest loaf is so satisfying that I saw myself experimenting over and over again until I was able to produce the fluffiest and softest bread.  If you have never baked breads before, you don't know what you are missing.  Try it today, don't despair nor be put off by my earlier remarks about the living organism - I guarantee you that the outcome is so rewarding and addictive.  Also, nothing is more delightful than the aroma of home baked bread wafting through your corridors.

The recipe below is given to me by my cousin.  I decided to make a Pullman loaf out of it, and halved the recipe for my Pullman pan (4 x 4 x 9 inches).  Unfortunately I miscalculated and only managed an almost square.  Fortunately, the taste and texture of the loaf is not compromised, and remains soft and fluffy. I shall try it again based on three quarters of the original recipe, and keep my fingers crossed for a full square.

You will need: 

350 ml water

350 g bread flour 

150 g wholemeal flour

3 tbsp sugar

2 tbsp milk powder

1 1/2 tsp instant yeast

1 tsp salt

2 tbsp unsalted butter (soft), plus extra to coat the Pullman pan

Preparation: 

Put all the ingredients (except for the butter) in the pan of the bread machine according to the manufacturer's instructions.  Select the dough function.  Add the butter after about 5 minutes. 

I chose the easy way out, but you can also knead the dough by hand.  To do so, simply put the flour and yeast in a bowl. Stir to combine.  Add the sugar and salt, and stir again.  Make a well in the centre of the flour. Pour milk into the well, and mix to make a soft, moist dough.


Place the dough onto a clean, lightly floured surface and, with lightly floured hands, knead for 5  - 10 minutes, until it is smooth and elastic.  Add the butter into the dough, and continue to knead for another 10 - 15 minutes until the dough is no longer sticking to the surface and your hands.


Generously brush the Pullman loaf pan with butter, making sure to coat the underside of the lid, as well as the bottom and sides of the pan.  Set aside. 

When the dough program has finished (if using machine) or the dough has risen, take the dough out of the machine / bowl.  Place it onto a clean floured surface and punch down. Roll out the dough to a rectangle, with a long side facing you.  Starting at the top, roll the dough towards you to form a log.  Place the loaf, seam side down, in the prepared pan, and slide the lid three-quarters of the way closed.  

Let rise in a warm place until the dough fills up three-quarters of the pan, about 30 - 45 minutes.  Meanwhile, preheat the oven to 200 deg Celsius. 

Close the lid completely and bake, rotating pan halfway through, until loaf is light golden brown, about 45 minutes.

Transfer pan to a wire rack to cool for 10 minutes.  Remove bread from pan, and let cool completely before slicing.

Place the dough into a large, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size.