Hotel-Quality Pullman Loaf

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Hotel-Quality Pullman Loaf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hotel-Quality Pullman Loaf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hotel-Quality Pullman Loaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hotel-Quality Pullman Loaf is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Hotel-Quality Pullman Loaf using 8 ingredients and 12 steps. Here is how you cook it.

I love hotel bread that is sweet, soft and fluffy all the way to the crusts. I will keep increasing the sliced bread recipes.

Because we are using super strong bread flour, it will affect the oven spring if you don't knead it properly!!
It should rise to approximately 2cm from the top of the pan. Since this is a combination with good oven spring, be careful not to let it over rise!!
Milk can be reduced by up to 55 depending on the flour used and experience.
This time I used shortening for the top butter. Recipe by mayumi

Ingredients and spices that need to be Make ready to make Hotel-Quality Pullman Loaf:

1. 100 grams Super strong bread flour
2. 100 grams Bread flour
3. 1 grams Dry yeast
4. 26 grams White sugar
5. 4 grams Salt
6. 20 grams Egg yolk
7. 10 grams Unsalted cultured butter
8. 134 grams Milk (not lowfat or skim milk)

Steps to make to make Hotel-Quality Pullman Loaf

1. Quickly mix in the flour, yeast, white sugar, and salt, add in the milk, and knead inside the bread maker. Warm up the milk to 35°C depending on the season.
2. This the dough being kneaded. Thoroughly knead for 13~15 minutes until it is smooth all over. I am using a 1.5 loaf bread maker.
3. Add in the butter that has been returned to room temperature, and knead for an additional 15 minutes. If you stretch it out slowly and it has a thin membrane, then the dough is done!!
4. Roll up the dough, let ferment to 2.5 times the size in a container such as a bowl etc. while being careful not to let it dry out. This time it took 90 minutes at 30°C.
5. After the 1st rise, punch it (fold into thirds two times), and let rise to 2.5 times its size once more. This time it took about 40 minutes at 30°C.
6. This is what it looks like swelled up 2.5 times. Place it onto a surface sprinkled with flour, press out the gas, divide into 3 equal portions, and roll it up. Cover with a wet cloth and let it rest for 30 minutes.
7. Stretch it out with a rolling pin to remove the gas, and shape like in the photo. It is good to roll it a bit tightly the last time.
8. Line up the dough in a pan coated in shortening, and press down firmly from the top to adjust the shape. Cover with a wet rag etc., and let rest at 40°C for 60-80 minutes.
9. Ferment to about 2cm from the bottom of the pan. Place a pan into the oven, and preheat to 200°C.
10. Place solid fat into the cut notches. (Using shortening). Solid fat = unsalted butter, unsalted margarine, etc.
11. See the depth of the notches from the photo.
12. Reduce the temperature to 180°C for 5 minutes (to steam), and then bake at 160°C for 20 minutes. It will swell up nicely and the crust will be soft .

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So that's going to wrap it up for this special food Recipe of Favorite Hotel-Quality Pullman Loaf. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!