When I first saw this recipe over on King Arthur’s Website I knew I HAD to make it! I had just purchased a Pullman Bread Loaf pan and was thrilled to FINALLY use it. However… cause there is always a however with me I lost the lid for it. See we’ve been in the midst of massive renovations to our home and I’ve had to shift stuff in my baking supply room more times than I can count. I’m sure I’ll find the lid when we go to move but until then I had to figure out a way to use it. Now the purpose of the lid is to create that square 4-cornered sandwich bread we’re all used to.
Not that often do I use a recipe from another site straight out of the gate without some type of tweak but I trust in King Arthur’s recipes and have come to know many of the bakers and workers there. My only concern was how this would bake uncovered/how much would it just rise over.
As you can see the rise over was GORGEOUS! This bread was beyond amazing and literally I would not change one thing about it. Actually I’m not sure if I would even use the lid if I found it. To me there was no need to. I actually loved this homey-result better.
Now for those of you that don’t have a Pullman Loaf Pan, no worries as you can make this in a standard 9×5″ baking pan. Now since my pullman loaf pan was a huge one (13×4″) I actually had extra dough. Since I knew if I added it all to the pan it would rise up and over the pan causing a major nightmare in my oven. Burnt/spilt over anything in a hot oven stinks, smokes and it a PITA to clean. So I took that extra dough, cut it into 3 pieces, made a braid and laid it on top of the rising loaf.
The end result was GORGEOUS!
This bread was so unbelievably tender. It was chewy but literally one of the most perfect sandwich breads ever! I used this bread in so many ways! Sure I used it as a sandwich bread. THIS with oven roasted turkey, Asiago, bacon, avocado and arugula was phenomenal! I also used it for french toast with caramelized bananas, pecans and a hint of rum. Don’t even get me started on this toasted with crunchy peanut butter and crispy bacon.
What? You’ve never had peanut butter bread with crispy bacon? OMG you are so missing out! It’s transcending!
But honestly, just lightly toasted with lots of butter on it is amazing! Now add a dippy egg and I’m your bff!
THIS bread TOASTED with butter and jelly… Oh Sweet Baby Jesus! Seriously this bread doesn’t need anything pretentious, hoity toity or uppity. All it needs is my mouth… er um, a mouth. LOL So to the folks at KAF, well done!Print
- 3 cups (361grams) bread flour
- 2 1/4 tsp (7 grams) instant yeast
- 1 cup (90 grams)old-fashioned rolled oats (not quick oats)
- 1 1/2 tsp (8.5 grams) salt
- 4 Tbl (57 grams) melted butter, unsalted
- 1 egg
- 1/4 cup (33.75 grams)baker’s dry milk powder
- 3 Tbl (64 grams) honey
- 1 cup (227grams) to 1 cup + 2 Tbl (255 grams) lukewarm water*
- Pullman Loaf Bread Pan
- Combine all of the ingredients and mix with a Danish Dough Whisk (or sturdy wooden spoon). Cover the bowl with plastic wrap or clean linen cloth, and let the dough rest for 20 minutes. What you’re doing is giving the oats a chance to absorb some of the liquid.
- Using a stand mixer and dough hook, knead the dough to make a smooth, soft, elastic dough. ~8-10 minutes.
- Place the dough in a large, lightly greased bowl and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk. Gently deflate the dough, and shape it into a 9″ log.
- Put the log into a lightly greased 9″ Pullman pan, pressing it gently to flatten. * Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it’s about 1″ from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Slide the pan’s lid over top (remove the plastic if you used that) and bake the bread for 30 minutes. Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 200°F.
- Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.
Recipe adapted from King Arthur Flour with a bit of a tweak to make this more of an enriched dough.
*Don’t have a Pullman pan, you can make this in a 9×5″ loaf pan as well!