This recipe offers a delightful take on the traditional French Pullman bread, yielding a soft and flavorful loaf perfect for sandwiches or toasting.
Combine all the ingredients in a mixing bowl and knead until the dough is smooth and elastic.
Kneading thoroughly ensures the gluten develops properly, giving the bread its structure.
Place the dough in a lightly greased dough-rising bucket, cover, and let it rise until puffy, about 1.5 hours.
Covering the dough prevents it from drying out during the rise.
Grease a pain de mie pan and shape the risen dough into a log to fit the pan.
Shaping the dough evenly ensures a uniform loaf.
Cover the pan with plastic wrap and let the dough rise until it reaches about 1/2 inch below the pan's edge, approximately 45 minutes.
Allowing the dough to rise properly ensures a light and airy texture.
Preheat the oven to 350°F, then bake the bread for 25 minutes with the pan lid on.
Baking with the lid on creates the bread's characteristic shape.
Remove the lid and bake for an additional 10-15 minutes until golden brown.
Check the bread's doneness with a thermometer; it should read 190°F.
Cool the bread on a rack and brush with melted butter for a soft crust.
Brushing with butter adds flavor and keeps the crust soft.
