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1
Add the ingredients to a bowl and whisk.
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2
Then add milk and mix until the dry ingredients are blended in.
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3
*The pictures show the right amount for 2 loaves.
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4
Put Step 1 into a bread maker or kneader.
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5
Knead until the dough is nice and smooth and has become sticky.
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6
Divide Step 2 into about 10 rolls with a card or by hand, add vegetable oil or shortening and mix again until the gluten develops (you can check this by pulling it apart and looking for a thin, sticky film that will stretch).
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7
When you are done kneading, form the dough into a taut ball shape ensuring the seams are firmly underneath and let it rise.
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8
It should expand to about double in size.
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9
When it has risen, divide the dough in half and again form into tight balls.
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10
Cover with plastic wrap and leave at room temperature for about 10-15 minutes.
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11
Roll the dough into about an oval shape about 25 cm in size as you flatten and remove air pockets.
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12
Fold the left and right sides to the middle, overlapping the edges slightly.
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13
Roll from the side closest to you and use your fingers to press the ends closed.
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14
Place the dough into a greased pan.
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15
Make a fist and lightly press the top of the dough down to form an even surface.
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16
Cover with wrap and use your oven's bread-rising function set at 40C for 40 minutes for the second rise.
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17
Keep watching to decide when it has risen enough.
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18
Preheat the oven to 200C.
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19
The rising process will continue while you are waiting for the oven to heat so avoid too warm an area and watch over it.!
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20
*If you use a square loaf pan, position the lid on top.
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21
For pullman loaves with rounded tops, leave them as is.
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22
When the oven is preheated to 200C, bake for 15 minutes, then lower the temperature to 190C for 15~20 minutes.
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23
When the bread is baked, drop the bread (in the pan onto the counter) with a thud (to release the excess steam) before removing it from the pan.
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24
If the bread doesn't come out of the pan easily, turn it sideways and drop it a few times into the sink or a similar place.
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25
Doing this is a great stress-reliever for me.
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26
It's delicious fresh or as toast.
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27
The bread will be moist and delicious even after the bread has cooled down (or the next day).
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28
It's great as is or toasted.
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29
In trying to conserve energy, I bake 2 loaves at a time and as soon as one of them has cooled, I slice and freeze them to store.
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30
You can toast a slice straight from the freezer and it'll still taste delicious.
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31
Here are some round-topped pullman loaves.
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32
I usedHomemade Yeast Milk Bread and substituted in dry yeast.
