The Mighty Rustic Pullman Loaf Recipe: The Chef's Pantry with Anna Rossi

Learn how to make the PERFECT loaf of BREAD! Anna Rossi is joined by One Mighty Mill's Tony to create a yummy dish! COOK WITH US.

Yields 1 ½ lb loaf

This sandwich loaf is named for its squared-off resemblance to an old-fashioned rail car. Egg and milk give the crumb a rich texture, almost like brioche. Serve, thickly sliced and slathered with butter and jam or thinly sliced and formed into epic sandwiches. This recipe calls for a loaf pan, but you could certainly make it in a bread machine if you have.

Ingredients:

¾ cup warm water (110f)
3 Tbs. honey or brown sugar
1/4 oz. packet active dry yeast
1/2 cup whole milk
1 large egg, beaten
18 oz. Mighty Fresh-Milled Bread Flour (about 4 cups), more as needed
1 ½ tsp. salt

Instructions: ⁠

Heat the oven to 400F and grease a 9”x 3”x 5” loaf pan.
In a measuring cup, mix the water, honey (or sugar) and yeast. In another cup measure, whisk the milk and egg.
In a stand mixer fitted with the dough hook, on low speed, mix the flour and salt and then add the water mixture and the milk mixture. Mix for 6 minutes on low speed, occasionally sliding the dough off the hook if it sticks and adding a sprinkling of flour if the dough is still wet. Adjust to medium speed and mix another 2 or 3 minutes so the dough becomes uniform and elastic.
Transfer the dough to a lightly floured work surface and knead for a minute or two into a ball. Form into a loaf shape and transfer to the loaf pan.
Cover with a dish towel and hold in a warm space until the loaf almost doubles in size, about 1 hour.
Remove the towel and bake until the loaf browns uniformly, about 30 minutes. Let cool for 5 minutes, then flip out onto a cooling rack and cool to room temp before slicing and serving.

Note: This loaf will hold in the freezer for up to 3 months.