Box Of Pullman Loaf Recipes

BOX OF PULLMAN LOAF

Steps:

• Basically, what you are doing here is building a big box of buttered bread, a little home for your eggs. Start by removing a slice about 2 inches (5 cm) thick from the loaf. Cut off the crusts from the slice, then remove its core by cutting a square hole in the middle. Keep in mind that the hole has to be big enough to contain three scrambled eggs and the delicious fish.
• Preheat the oven on a low setting. Melt 1 tablespoon of the butter in a nonstick frying pan-or better, use a breakfast griddle-over low heat and slowly color the box on all sides. Put the box on a plate along with the fish and place the plate in the oven to heat the fish and keep the box warm.
• In a small bowl, whisk together the eggs, cream, and a little salt and pepper. Scramble the eggs over low heat in the remaining butter in the same pan (or a new pan if you used a griddle for the bread). When they are almost set, nonchalantly add the warm pieces of fish. Heat the ensemble through.
• Place the ensemble in the box. Garnish with the crème fraîche, chives, and horseradish. We also find a teaspoon of caviar to be a nice touch.

BREAD ESSENTIALS: PULLMAN LOAF

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place)
• Chef's Note: To make a loaf of Pullman bread, you will need a Pullman pan. The one I that have has been used to make well over 100 Pullman loaves, and here is a link on Amazon: https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZPI/ref=sr_1_1?ie=UTF8&qid=1503771562&sr=8-1-spons&keywords=pullman+loaf+pan&psc=1
• BLOOMING THE YEAST
• Proof the yeast by combining the warm water, and the sugar, and then adding the yeast.
• Within 4 - 6 minutes the top of the water should begin turn foamy. If this does not occur, then your yeast is dead. Give it a proper burial, and get some fresher yeast.
• THE BREAD
• Add the flour, sugar, and salt to a stand mixer fitted with a dough hook, and whisk to combine.
• Put the mixer on low, then add the softened butter, and slowly pour in the water, and the yeast mixture.
• When the dough begins to form, set the mixer to medium, and continue to mix for 8 - 9 minutes.
• Chef's Note: Depending on your stand mixer, you may need to occasionally stop and scrape down the sides.
• Remove the dough from the mixer, and place into a lightly oiled, bowl.
• Cover, and allow to rise, in a non-drafty area of the kitchen until doubled in size, about 1 - 1.5 hours.
• Punch the dough down, and knead a few times on a flour-dusted surface.
• Roll the dough out into a cylinder, the length of your Pullman pan. Then, lightly oil the pan and place the loaf inside.
• Cover and allow to rise until it just about reaches the top of the pan, about 25 - 35 minutes.
• While the dough is in its final rise, place a rack in the middle position, and preheat the oven to 350f (175c).
• Slide the top onto the Pullman pan.
• Place into the oven until baked through, about 40 minutes.
• Chef's Tip: To get a good loaf, remove the lid from the Pullman pan in the last 5 minutes of baking.
• PLATE/PRESENT
• Allow the bread to cool, before slicing. Enjoy.
• Keep the faith, and keep cooking.

EASY WHITE BREAD FOR LARGE 13" PULLMAN PAN

Steps:

• Select Dough setting on your bread machine.
• Put ingredients in the machine in the order suggested by your machine manufacturer. Let rise. about 90 minutes, until double in size.
• Meanwhile, generously butter your Pullman Pan and lid.
• Remove dough from machine. Handle dough with greased hands. Form into a log approximately 12-13 inches long. Place in pan, pressing the ends into corners and pan edges.
• Place lid on, leaving open about an inch so you can peek.
• Let rise until about 2/3 full, or about an inch and a half from the pan top. About 60 minutes. Near the end of the rising time, preheat your oven to 350.
• Close lid fully. Bake for 25 minutes. Remove lid. Bake for another 15-20 minutes until golden brown or desired crust color is achieved.
• Internal temp of bread should be 190 f when tested with an instant read thermometer.
• Remove from pan to rack. If desired, brush crust with butter for a softer crust. Let cool before slicing. Store in airtight bag.

WHITE PULLMAN LOAF (PAIN DE MIE)

Steps:

• Starter: Also called pre-ferment, pâte fermentée (a mature pre-ferment, as in this starter), or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread baking process. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add milk to the container, and tare to zero again. Then, continuing to weigh the ingredients, add salt, pinch of yeast, sugar, and flour. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover with plastic wrap and let rest at room temperature, away from direct sunlight, 6-8 hours.
• Dough: Stir flour, sugar, yeast, and salt in a medium bowl, and set aside. Pour milk into the pre-ferment to loosen it. Whisk 2 eggs in a large bowl; then stir in the pre-ferment/milk mixture. Use a rubber spatula to break up the pre-ferment into the liquid. Add the flour mixture and the butter, and continue mixing until most of the dry ingredients have been combined with the starter mixture. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated.
• Roll and Tuck: A technique to develop gluten in the dough so it becomes firmer and easier to work with. This is done one time, followed by a resting period. Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and lightly dust a clean work surface. Using a plastic bowl scraper, push the dough and residual flour out of the bowl onto the work surface. Use the scraper to stretch and gently shape the dough into a rough rectangle (dough will still be sticky). Then, starting at one end, roll and tuck the dough like a tube, about 3-4 times. Flip the dough so it's seam-side up and flatten again to a rectangle in the opposite direction, so the seam stretches from left to right. Repeat rolling and tucking, always returning to a seam-up position. Continue until the dough feels stronger and begins to resist any further rolling, about 10 times. All of the flour will get absorbed into the dough during this process. Shape into a ball and place into a bowl coated with nonstick spray. Cover with plastic wrap and let rest at room temperature, 45 minutes.
• Stretch and Fold: This technique strengthens the dough by folding it over onto itself. This process is repeated 3 times, with a resting period after each stretch and fold. Lightly dust the work surface and your hands with dusting flour. Using the scraper, release the dough from the bowl and place it seam-side down on the work surface. Gently shape into a rectangle, then fold the dough into thirds, like a letter. Pat it down slightly, then repeat the same fold in the other direction. Place the dough back in the bowl, cover with plastic wrap and let rest at room temperature, 45 minutes. For the second stretch and fold, repeat the steps for the first stretch and fold, but this time stretch the dough by flipping back and forth (like pizza dough). Gently reshape it into a rough rectangular shape before folding. Cover with plastic wrap and rest at room temperature, 45 minutes. For the third and final stretch and fold, repeat the steps for the second stretch and fold, cover with plastic wrap and rest at room temperature, 45 minutes.
• Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it for a period of time to expand the dough and develop flavor. Spray the bottom and sides of a pullman loaf pan with nonstick spray. Lightly dust the work surface and your hands with dusting flour. Press the dough down slightly to de-gas it, then stretch into a 16-inch square (or to whatever length of the pan you're using). Roll the square into a tube. Place the tube seam side down into the prepared pan. Gently tap the dough down with your fist to even it out in the pan, then cover with plastic wrap. Let rest at room temperature until the dough rises about 1½ -inches above the surface of the pan, 1½-3 hours.
• Baking: Preheat oven to 425 degrees F (preferably convection). Test dough for baking by gently pressing; it should bounce back, leaving a slight dimple. Make an egg wash by whisking the remaining egg with a pinch of salt; add about 1 tablespoon of milk to thin it out. Spray the outer edges of the pan with nonstick spray and use a pastry brush to gently brush egg wash across the top of the dough, twice. (The spray will ensure the egg wash doesn't seep into the corners of the pan.) Place in the oven and bake for 10 minutes. Lower temperature to 385 degrees F. Rotate the pan and bake an additional 12-15 minutes. Test for doneness by removing from oven and giving it a thump on top; it should sound hollow. Tap the pan on the counter to release the loaf; turn it over and carefully remove the bread from the pan. Return the loaf to the oven on its side, and bake directly on the rack to solidify the shape, 5 minutes.
• Cooling, Slicing, and Storing: Transfer bread to a cooling rack (and notice the caramel aroma!). Cool completely before slicing and eating, at least 2 hours. Store loosely in plastic for 7 days.