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Pullman Loaf (Or Pain De Mie)

Pullman Loaf (Or Pain De Mie) — a community recipe on Potlikkr.

Ingredients

• 2.0 pkg Active Dry Yeast
• 1.5 cup Warm Water
• 2.0 tsp Granulated Sugar
• 6.5 cup All Purpose Flour

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Method (preview)

1. 1

   Dissolve the yeast in 1/2 cup of the warm water with the sugar, and let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives, cut the butter into the flour and salt, being careful not to overwork it. Place the yeast mixture into a large mixing bowl and add 1/4 cup warm water. Then add the flour- and-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn out the dough on a floured board and work it hard for a good 10 minutes: slap it, beat it, punch it, and give it a thorough kneading. When finally smooth, let it rest for a few minutes, then shape into a ball. Place in a well-buttered bowl, turn to coat the surface, cover, and let rise in a warm, draft-free spot for 1-1/2 hours. Punch the dough down and let rise for 3 or 4 minutes, then knead again vigorously for 3 or 4 minutes. Shape into a ball and put back in the buttered bowl to rise again for 45 minutes to 1 hour. Punch the dough down and let rest for another 3 or 4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13-1/2 x 4 x 3-3/4-inch pan. Let rise until almost doubled in bulk, approximately 1 hour. Butter the inside of the lid, if you are using the pullman tin, or butter a piece of foil, cover (weight if you are using the foil), and place in a pre- heated 400 degree F oven. Turn the heat down immediately to 375 degrees F. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid; the bread should have risen to the top of the pan. (If using foil and weights, remove both at this point).

2. 2

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