Classic Soft Milk Pullman Loaf

This recipe delivers a perfectly soft and tender white bread, ideal for building the ultimate sandwich or enjoying as classic toast. Baked in a Pullman loaf pan for a consistent, even shape, this bread is a versatile staple for any kitchen.
Recipe:
Ingredients:
640g white bread flour
1 packet instant dried yeast (7g)
15g sugar
15g sea salt
380g lukewarm milk
35g soft butter
Instructions:
1.In a large bowl, combine flour, yeast, sugar, and salt.
2.In a small saucepan, gently warm milk and butter until butter melts (about 40°C).
3.Pour the milk mixture into the dry ingredients and mix until a dough forms.
4.Knead the dough by hand or with a stand mixer until smooth and elastic (about 10 minutes).
5.Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 60 minutes, or until doubled in size.
6.Gently punch down the dough and shape it into a rectangle.
7.Place the dough into a greased 10x10x28cm Pullman loaf pan. Cover with a damp cloth and let rise until it reaches about 1cm from the top of the pan (about 60 minutes).
8.Preheat oven to 200°C (390°F).
9.Place the lid on the Pullman pan and bake for 40 minutes.
10.Remove the lid and bake for an additional 10 minutes to develop a crust.
11.Let the bread cool completely in the pan before slicing.
Notes:
To add extra texture and flavour, incorporate seeds like poppy, sesame, sunflower, or flax into the dough.
To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminium foil. It will keep for up to 3 months.
This bread is best enjoyed fresh but can be toasted or used for sandwiches.
Enjoy your homemade Pullman loaf!

[@sieciobywatel]

That's a cake, not a bread

[@eatthistoday]

Thank you for your different view and I will hope you change your mind when you taste the bread. It is a classic bread recipe from the 70's and has always been made as a sweet sandwich bread and it taste great.😋