Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)

Category: Yeast bread
Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)

Ingredients

Wheat flour (I have 1c) 400 g
Water (I have water + serum 50:50) 240 g
Butter 32 g
Powdered milk 24 g
Sugar 20 g
Salt 9 g
Fresh pressed yeast 12 g

Cooking method

  • Rub the yeast into the flour with your hands.
  • Knead the dough (without salt and oil) according to the scheme:
  • 5 min at low speed,
  • 3 min at 2nd speed, add oil
  • 4 min at 2nd speed, add salt
  • 2 minutes at 2nd speed.
  • Fold the dough in an envelope, place in a container, cover and leave to ferment at room temperature for 60 minutes.
  • Then knead the dough. shape into a ball, cover and leave for 10 minutes.
  • Then form a long loaf, place in a container (volume 1.7 l), cover and leave for the final proofing for 50-70 minutes.
  • Sprinkle with water (optional) before baking.
  • Bake in an oven preheated to 180C for 40 minutes.
  • Cool on a wire rack for an hour.
  • Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)
  • Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)
  • Sunday night I needed a quick and easy recipe without dancing with tambourines. As a result, the softest and most tender bread turned out! Delicious!!! The only thing is that I don't have a Pullman, so I just baked in the form.

The dish is designed for

for 1 bread, weighing 670 g

Note

To convert to other weights, recipe in baking percentages:

Wheat flour - 100
Water - 60
Butter - 8
Sugar - 5
Powdered milk - 6
Salt - 2.2
Fresh pressed yeast - 3

Thanks to Boris for the recipe 🔗

Kras-Vlas
Ksyusha, excellent bread, and it's good that it is not stained, just what I often need. Thanks for the recipe,
Delightful crumb
Omela
Olya, Thank you! I would be glad if it comes in handy. Bread, although rather a bun, really simple, fast and delicious!
kisuri
I do not have time to drag thanks, awesome bread!
Omela
Irish, Thank you! I would be glad if it comes in handy.
kisuri
How useful!
It's a pity, time is short!
MariS
Ksyusha, another delicious bread! It's a pity I don't have 1st grade flour. (Ordering is problematic - there is no time to wait for the order, as usual). I'll take it to me until better times.
And I'm just finishing yours Traditional English... I love him very much!
I also love For beginners on kefir (especially when kefir needs to be attached).

Happy New Year, Ksyusha!
Omela
Marish, Thank you! Happy to you too.

Quote: MariS

It's a pity I don't have 1st grade flour.
In the original recipe, all is used. It's just that I bake everything for 1.
Twist
Ksyusha, such a beautiful, kind bread! Please tell me, is the dough such that it is necessary to bake in the form, or can you make this bread and a hearth? My husband has a quirk, he doesn't like form
Omela
Marish, thanks! Can be hearth, the dough is not liquid.
Twist
Ksyusha, Thank you. Got it.
kisuri
Hello Oksanochka!
Just today I had a similar situation: I didn't have the strength to put different doughs in the evening and do something difficult. This bread for Saturday breakfast was very suitable for me:
Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)

The bread is tasty, a little rich. I still had a piece of old dough, I went there too. Something I tried to cut there figuratively, but he was so swollen that my art remained behind the scenes. In the next. reduce yeast times. The dough is obedient, terribly pleasant!
Another tremendous thank you
Happy New Year !
Omela
Irish, I recognize my brother Kolya !!!! Glad it worked for you for Saturday breakfast. Of course it is rich, sugar + butter. And I also had a lot of yeast, but for the first time I decided to do it as in the original. And you with the coming!
Crochet
Quote: Omela
And I had a lot of yeast too

Ksyusha, can you immediately reduce?
Omela
Can. I usually take 8 g of fresh yeast for 400 g, but given that there is still a fast fermentation, you can take 10 g.
Crochet
Ksyu, Thank you !!!

Already baked !!!

Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)

Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)

How does it smell !!!

And what a delicious !!!

Auto RU !!!

Omela
Kroshik, gorgeous !!!
julia_bb
Omela, baked bread) I liked the taste very much, but when proofing in the form, the dough flooded and tore off the top lid on one side
So beauty has not come out yet, next time I will take 300 g of flour for my form (25x9x7.5 cm). I took 100 g of CZ flour, and 150 wheat + 150 manitoba. Thanks for the recipe
Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)
Shaped wheat bread (Pullman Bread from Daniel T. DiMuzio)
Omela
Yulia, the crumb is good !! And the amount of dough must be selected according to your shape, yes.)

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