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Pullman loaf

Photo:
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Title: Pullman loaf

Ingredients:

Instructions:

1.

Mix everything together. Bake at 350

2.

This will make 8 1# loaves. 1# is the exact size to put in the pullman form.

3.

Dough does not rise like normal dough.... It seems to just sit there..... I let it raise in the oven (pilot heat) for about an hour and a half, and it barely budged, but when baked, it will fill the form.

4.

2/27/05 -- Used butter instead of oil, and portioned at .15 pound for dinner rolls. Yielded 6 trays of 9 rolls each or 54 rolls.


5.

5/14/06 - Sauted a whole sweet onion in butter till translucent, and added poppyseeds. Let this cool. I then rolled out the roll, flat, and spread about a teaspoon and a half on the roll. Folded the roll into a semi-circle, and then again into a triangle. Put point down into muffin tins. Were really great. Everyone wanted these and not the plain ones.


6.

With the pullman loaves, be careful about weight and proof. Here are one pound doughs


7.

You should see that they didn't even fill the bottom half. But I let the raise for about an hour and a half, and here's the result. Obviously too big. So I'd either cut the dough weight down to .9 or cut the proofing time. Need to allow for the oven spring.


8.

Better picture of the dough spill over.

9.

Recipe edited 7/1/2018 to convert to grams.

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