Soft Sandwich Milk Bread (Pullman Loaves)

– In a small pan, over medium heat, combine the water and bread flour for the tangzhong.

– Whisk until thick like pudding, maybe 3 to 5 minutes.

– Pour into a small bowl and refrigerate to cool while gathering the remaining ingredients.

– Warm the half & half to about 110°F (49°C). (Slightly warm to the touch.)

– Stir together the warm half & half, sugar and yeast.

– Let sit for about 5 to 10 minutes, until foamy.

– In a stand mixer bowl, briefly stir together the bread flour, milk powder and salt to mix and to remove any large lumps.

– Add the eggs, the foamy yeast mixture and the cooled tangzhong.

– Stir with a wooden spoon until the flour has been incorporated and everything roughly comes together to form a shaggy dough.

– Using a stand mixer, knead the dough with the dough hook attachment on low speed (setting #2) for about 30 seconds to a minute to bring the ingredients together.

– Increase to medium speed (setting #4) and knead for up to 10 minutes, until the dough is smooth, elastic and pulling away from the sides of the bowl.

*Test if the dough has been kneaded enough by pulling on a bit of it and stretching it thin with your fingers. If you can stretch the dough thin enough that light can shine through it without tearing, it has been kneaded enough. (See TIPS)

– Add in the butter two tablespoons at a time and knead on low speed (setting #2), making sure each addition of butter is fully incorporated before adding the next.

– After all the butter is incorporated, increase speed to medium (setting #4) and knead for 3 to 5 minutes or until the dough is smooth, elastic and glossy.

– Scrape the dough into a large, lightly greased bowl.

– With lightly greased fingers, gather up the dough by pulling up the sides and folding it into the center. Do this a few times to bring the dough together into a ball.

– Flip the dough, so that the top is smooth and oiled.

– Cover the dough with plastic wrap and let rise for about 1 hour or until double in size.

– Grease two 8x4x4-inch Pullman pans, including the lids.

– Remove the dough out onto a lightly floured surface.

– Divide the dough into 6 equal parts and shape each into a smooth ball.

– Cover the dough balls loosely with plastic wrap and let rest for about 10 minutes.

– Using a rolling pin, roll out a rested dough ball into an oval about 9-inches wide. (Lightly flour the counter and rolling pin as needed.)

– Fold the sides into the middle resulting in 3 layers.

– Flatten the dough with the rolling pin

– Then roll the dough into a snug cylinder.

– Pinch the seams and place seam side down into one of the loaf pans..

– Repeat with the remaining five dough balls, placing three cylinders of dough per loaf pan.

– Cover the dough loosely with plastic wrap and let rise for about 1 hour, until about double in volume and ready to bake.

The dough is ready to bake when:

– The top of the dough has risen about three-quarters of the way to the top of the pan.

– If you lightly poke the dough, the indentation left by your finger slowly bounces back only half-way. (See TIPS)

– 30 minutes through the second rise, preheat the oven to 350°F (176°C).

BAKE THE SANDWICH BREAD.

– Make sure your oven is preheated to 350°F (176°C).

– Slide the covers onto the pans before placing the bread in the oven.

– Bake the bread for 30 to 35 minutes, until the bread is deep golden brown with an internal temperature of 190°F (88°C).

– Take the bread from the oven and give it a firm tap on the counter before immediately removing it from the pan to cool on a wire rack. (Lay a kitchen towel on the counter first to protect your counter from the hot pan.)

– Cool your Soft Sandwich Milk Bread completely before slicing.