Food recipes
Hand-kneaded Milk Pullman Loaf
Hand-kneaded Milk Pullman Loaf Ingredients: wheat flours, bread, unenriched sugars, granulated salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt leavening agents, yeast, baker...
Hand-kneaded Milk Pullman Loaf
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
Directions:
Add all the ingredients except for the butter, salt and half of the flour in a bowl, and mix it well with a wooden spatula very well until it has the consistency of taro root.
Do this for about 5 minutes before proceeding.
After kneading the dough for about 5 minutes with a spatula, add the rest of the flour, the salt, and the butter and mix them in.
When the dough is no longer floury, take it out onto a work surface and knead until it comes together into a smooth ball.
Leave to rise (1st rising) for about 30 minutes, covered.
Here it is after the 1st rising.
Looks great!
Deflate the dough and divide into two.
Leave to rest for several minutes, covered so that it doesn't dry out.
Here's how I normally fold it.
Lightly butter a square bread pan, and put in the dough.
Leave for the 2nd rising (about 30 minutes plus).
This is how it looks after the 2nd rising.
Preheat the oven to 180C, and bake for 30 minutes.
Finish by baking for 10 minutes at 200C (cover the top with aluminium foil to prevent it from burning).
It's done!
Rap the sides and bottom of the bread pan with oven mitt covered hands to release excess steam, and take the loaf out of the pan.
Let the bread cool down, then store in a plastic bag.
Another way to form the loaf.
Divide the dough into thirds...
Place them into the pan and let rest for the second rising.
Baked!
Here's what it looks like from the side.
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
Directions:
Add all the ingredients except for the butter, salt and half of the flour in a bowl, and mix it well with a wooden spatula very well until it has the consistency of taro root.
Do this for about 5 minutes before proceeding.
After kneading the dough for about 5 minutes with a spatula, add the rest of the flour, the salt, and the butter and mix them in.
When the dough is no longer floury, take it out onto a work surface and knead until it comes together into a smooth ball.
Leave to rise (1st rising) for about 30 minutes, covered.
Here it is after the 1st rising.
Looks great!
Deflate the dough and divide into two.
Leave to rest for several minutes, covered so that it doesn't dry out.
Here's how I normally fold it.
Lightly butter a square bread pan, and put in the dough.
Leave for the 2nd rising (about 30 minutes plus).
This is how it looks after the 2nd rising.
Preheat the oven to 180C, and bake for 30 minutes.
Finish by baking for 10 minutes at 200C (cover the top with aluminium foil to prevent it from burning).
It's done!
Rap the sides and bottom of the bread pan with oven mitt covered hands to release excess steam, and take the loaf out of the pan.
Let the bread cool down, then store in a plastic bag.
Another way to form the loaf.
Divide the dough into thirds...
Place them into the pan and let rest for the second rising.
Baked!
Here's what it looks like from the side.