Pullman Bread

Directions

1. 1
   In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, salt, sugar, dry milk, and butter.
2. 2
   Add the warm water, and beat on low speed until the dough is smooth, elastic, and uniform in color, about 5 minutes.
3. 3
   Turn out the dough onto a lightly floured work surface and finish kneading it by hand, about five times, making sure that all ingredients are fully incorporated and the dough forms a smooth ball.
4. 4
   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
5. 5
   Punch down the dough.
6. 6
   Pull the sides into the center.
7. 7
   Invert the dough in the bowl, so that it rests smooth side up.
8. 8
   Cover with plastic wrap, and let rise again until doubled in bulk, about 1 hour more.
9. 9
   Generously brush a 12-inch Pullman loaf pan with vegetable oil, making sure to coat the underside of the lid, as well as the bottom and sides of the pan.
10. 10
    Set aside.
11. 11
    Turn out the dough onto a lightly floured surface.
12. 12
    Roll out the dough to a 12-by-8-inch rectangle, with a long side facing you.
13. 13
    Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log.
14. 14
    Pat in the ends to make even.
15. 15
    Gently roll the log back and forth to seal the final seam.
16. 16
    Place the loaf, seam side down, in the prepared pan, and slide the lid three-quarters of the way closed.
17. 17
    Let rise in a warm place until the dough is almost touching the lid, 45 to 60 minutes.
18. 18
    Meanwhile, preheat the oven to 425F.
19. 19
    Close the lid completely and bake, rotating pan halfway through, until loaf is light golden brown, about 45 minutes.
20. 20
    Reduce the oven temperature to 350F, close the lid, and continue baking another 30 minutes.
21. 21
    Transfer pan to a wire rack to cool for 10 minutes.
22. 22
    (The bread should have a hollow sound when tapped on the bottom.
23. 23
    If not, continue baking, covered, checking at 5-minute intervals, until the crust is deep golden brown.)
24. 24
    Remove bread from pan, and let cool completely before slicing.
25. 25
    The bread can be wrapped in plastic and kept at room temperature for up to 4 days.
26. 26
    The shaped loaf is placed in a lidded pan and left to rise until the dough almost touches the lid.
27. 27
    Coating the lid with oil prevents any dough that might touch it from sticking.