I was thrilled to receive a small Pullman pan (9"x4"x4") for my birthday. (Thanks, Jill!) Since my kitchen turns into an oven of its own during the summer, I hadn’t had the chance to actually use it yet, not wanting to add more heat by turning on the oven.
But we’ve been having a stretch of cool nights and warm (but thankfully not humid) days lately, so it felt like the perfect time to finally bake some bread and test out my new pan. At first, I thought about just scaling down the recipe I usually make for my 13" Pullman, but in the end I decided to give the King Arthur recipe a try.
Everything went smoothly—mixing, kneading, the first rise—until I let it go a little too long on the second rise. I had to punch it down a bit to get the lid on, which I’m pretty sure kept it from getting that nice oven spring. Even so, the bread is delicious, and it makes excellent toast.
I actually think this smaller pan might be more practical since there are just two of us. Next I'll be trying a few other white bread recipes, and then a cinnamon swirl loaf, and after that maybe some oatmeal bread. From the looks of it, this pan should be perfect for just about any yeasted recipe that calls for three cups of flour—so I’ll be happily testing that theory in the months ahead.
Hope your week is off to a good start, ideally with something tasty on your table too!
