Makes 1 loaf
Ingredients
132 g (about 9 tablespoons) whole milk
9 g (about 3 teaspoons) instant dry yeast
4 large eggs
525 g (about 3-1⁄4 cups) bread flour
52 g (about 1⁄4 cup) sugar
10 g (about 2-1⁄4 teaspoons) kosher salt
262 g (about 11 tablespoons) softened butter
Instructions
In the bowl of a stand mixer, add milk and yeast. Stir to dissolve. Add eggs, then remaining
ingredients, except for butter. With the dough hook, mix on medium speed for 8-10 minutes.
Continue mixing and slowly add butter a little at a time, adding more only after the previous addition has been mixed in. This step will take some time, about 20-25 minutes.
When finished mixing, form dough into a ball (it will be very soft), then place in a greased bowl and cover with plastic. Let rest at room temperature for 30 minutes-1 hour, until puffy. Place in
refrigerator for a few hours or preferably, overnight.
When ready to bake, shape the dough. For a pullman loaf, turn out dough on lightly floured surface and flatten in a rectangle. Evenly roll dough into a log and roll to fit the length of a 13 x 4-inch lidded pullman pan. Let proof in a warm spot until the dough has risen to 3⁄4 up the sides of the pan. For buns, turn out dough onto a lightly floured surface, divide dough into 12 pieces and form into balls. Place on baking sheet, cover and proof until roughly doubled in size.
Preheat oven to 350° (325° for convection oven). For pullman loaf, place lid on pan and bake for 30-35 minutes. The internal temperature should be 190°-210°. Turn loaf out on wire rack to cool. For buns, bake for 15-20 minutes, covering with foil if browning to quickly, until cooked to an internal temperature of 190°-210°. Cool on wire rack before using.
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