The Pullman Loaf

Bill made this white bread first in April 2020 during coronavirus confinement. Oh, the smell of freshly baked bread! This recipe is from Hudson Yard’s Queensyard pastry chef Brian Yurko, inspired by Modernist Bread. A Pullman loaf, or sandwich loaf, is made in a long, narrow, lidded Pullman pan. We don’t have one of those, so Bill used an ordinary loaf pan. – Terry

Ingredients

• 1 1⁄2 cups water
• 1 1⁄2 teaspoon instant yeast
• 4 cups bread flour
• 1⁄8 cup unsalted butter, softened
• 2 1⁄8 tablespoons sugar
• 1⁄2 tablespoon Kosher salt

Instructions

1. Dissolve yeast in water; set aside.
2. Combine remaining ingredients in a stand mixer with hook; slowly add water.
3. Mix until dough pulls together, then turn it out on the countertop and knead until you can pull a window in it.
4. Let rise for 45 minutes, covered, then fold once. Rise another 45 minutes, then shape and put in a greased Pullman loaf pan.
5. Let loaf rise until it almost fills the pan. Bake at 375 °F for 45 minutes, or until the internal temperature reaches 208°F.
6. Remove from the pan and cool on a resting rack