When I went back to Malaysia in 2008, a Pullman pan was on my to-buy-list. I was fascinated and wanted to get one to play with it. I was in luck as I easily found this pan in the bakery supply shop, it came in three sizes, short, medium and long. The one I bought was the shortest one, 4" x 4" x 8.5". You can see the picture of my Pullman pan in the following page. While searching for Pullman pan recipe, I came across that this pan was also called Pain de Mie. Pain de Mie is a fine-textured, moist bread baked in a special lidded pan. The lid gives this bread a flat top and perfectly square-edges slices.
While blog hopping one day, I came across a Haiji White Bun recipe. This recipe really caught my attention because the blogger said it was super soft and delicious. I browsed the ingredients and noticed that it didn't have bread improver or bread softener that I was trying to avoid using. So, immediately I bookmarked it with the intention of trying it out. And of course finally gotten to use the Pullman pan that I bought three years ago. :-)
Verdict: Super soft and super yummy! I am so glad I tried this recipe as I will be making it again and again. I highly recommend anyone to give this recipe a try.
Recipe adapted from CosyBake. But I was using a bread maker and a Pullman tin (Pain de Mie). If you don't have a bread maker, you can refer to her link for the traditional method or use a loaf pan.
- 250g bread flour
- 3g instant yeast
- 200g milk
- 10g sugar
- 3g salt
- 10g butter (I used 1 Tbsp.)
1. In a bread-maker, add the following in order. First add milk, butter, sugar, flour, salt and lastly make an indentation to one side of the flour and add yeast. Turn the bread-maker to dough function and let it does it work.
2. After the dough is done. Take it out, cut it into three portion. Punch the air out and roll each into a cylinder shape that would fit the Pullman tin (4"x 4"x 8.5").
3. Spray the Pullman tin with baking spray with flour and place the dough in. Cover the tin 2/3 with the lid, so that you can see the progress of the proving.4. Let it rest until it rise until the picture below, 1 inch before reaches the top (50-60 minutes). You can use the normal loaf pan if you don't have a Pullman tin. Preheat the oven the 350'F.
6. Bake in the oven for 25 minutes. Then, open the lid and bake for 5-8 minutes or until the top is golden brown.
7. When it's done, take it out and turn the bread out to cool on a wire rack. Top side up. Brush the top with melted honey. And let it cool completely.
8. Wrap it with cling wrap and place in an air-tight container at room temperature. Serve with your favorite jam.