Hand-kneaded Milk Pullman Loaf

Hello everybody, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Hand-kneaded Milk Pullman Loaf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Hand-kneaded Milk Pullman Loaf is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes yummy. Hand-kneaded Milk Pullman Loaf is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Hand-kneaded Milk 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 Hand-kneaded Milk Pullman Loaf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook Hand-kneaded Milk Pullman Loaf using 6 ingredients and 15 steps. Here is how you cook it.

I had some leftover milk that was close to its best-by date. I wanted to use it up, so I used it instead of water!!

If you do Step 1 properly, it goes much more smoothly from that point on.

You don't really knead the dough much after adding the butter.

Don't handle the dough too much after it's risen, and be careful not to let it dry out.

I've tried to make this recipe as easy as possible to follow. For 1.5 square loaves (1 long pullman loaf). Recipe by inyako

Ingredients and spices that need to be Make ready to make Hand-kneaded Milk Pullman Loaf:

1. 380 grams Bread (strong) flour
2. 3 tbsp Sugar
3. 5 grams Salt
4. 270 ml Milk
5. 10 grams Butter
6. 1 1/2 tsp Dry yeast

Instructions to make to make Hand-kneaded Milk Pullman Loaf

1. 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.
2. 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.
3. Here it is after the 1st rising. Looks great!
4. Deflate the dough and divide into two. Leave to rest for several minutes, covered so that it doesn't dry out.
5. Here's how I normally fold it.
6. Lightly butter a square bread pan, and put in the dough. Leave for the 2nd rising (about 30 minutes plus).
7. This is how it looks after the 2nd rising.
8. Preheat the oven to 180°C, and bake for 30 minutes. Finish by baking for 10 minutes at 200°C (cover the top with aluminium foil to prevent it from burning).
9. 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.
10. Let the bread cool down, then store in a plastic bag.
11. 
12. Another way to form the loaf. Divide the dough into thirds...
13. Place them into the pan and let rest for the second rising.
14. Baked!
15. Here's what it looks like from the side.

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