Large Pan Loaf Soft Crust Lightning Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a lower-cost alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for a lighter loaf.

Measure out 750g of flour into a large mixing bowl and add 3¼ Tsp of yeast to one side, then rub the yeast into the flour, followed by the 1⅝ Tsp salt and 1⅝ Tsp sugar to the opposite side of the bowl and again rub it into the flour.

Add 540g of tepid water (20-25˚C) to a measuring jug.

If kneading by machine, add the oil and water to the mixing bowl, then add the flour with the yeast, salt and sugar to the bowl. If kneading by hand, create a well in your flour and add the water and oil into the well.

Knead for 12 mins until the dough is nice and smooth and passes the window pane test.

Once well kneaded, oil a large bowl and place your dough inside. Cover and put in a warm place to rise for 1 hr 5 mins.

Take your dough out on an oiled work surface and knock it back through rolling it back and forth, form it into a long tube the same length as your pullman bread tin.

Set the shaped dough into the pullman tin and cover with its lid. Leave the dough to rise until its touching the lids interior surface, around 1hr 15mins.

Set the pullman tin into the pre-heated oven (180˚C) with the long length of the tin horizontal to the door. Cook for 40 mins and then remove from the oven. Pull the lid back and tap the loaf, if it sounds hollow, it's properly cooked and can come out of the tin.

Carefully tip the loaf out of the tin and set on a wire rack to cool, covering with a flour sack cloth whilst cooling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens