Foodie

Monday, June 22, 2009

Sandwich Bread




I used to own a couple of sandwich bread pans which were custom maded in Malaysia and thought that these type of pan which is called - Pullman Pan" will be readily available here, so did not bring them with me. Yes, they are available but not readily, they are available online and so, so expensive that i for one, cannot afford to own one. If one wish hard enough, your wish will be granted, they are sold in Malaysia and so, so inexpensive. My daughter Sharon bought me one and it made the best sandwish bread according to Renee, who loves bread. Since she loves bread, i will try and make the bread as nutricious as possible. I will add in pumpkin, squash, sweet potatoes and zuchini and this is how i get her to eat vegetables.



Ingredients:
1 cup mashed/puree cooked pumpkin/sweet potatoes/squash/zuchini
1 egg
2 tbsp sugar
1 1/4 tsp salt
2 tbsp oil
2 tbsp milk powder
3 cups bread flour(you can replace a cup with whole wheat flour)
1 1/4 tsp instant yeast
1/2 - 1 cup of milk(depending on how wet the vegetable is)

Method:
Put the ingredients according to the order as typed above in the bread-machine bowl.
Start the bread-machine using the dough function.
Add water enough to make dough into a ball.
When dough has finished cycle, remove and punch down.
Grease bread-pan and scale dough - 1 lb 4 ozs dough for 8 inch x 4inch x 4 inch.(dough should be 1/3 of the bread pan), and fold to fit the bread pan.. Cover with the lid but leave 1/2 inch gap so that you can see that the dough rising.
Let the bread proof until cover with a warm towel. When the dough has reached the top about 1/2 inch away from the lid. Close the lid tightly and turn on the oven 350F. When oven is preheated, put bread to bake for 30 minutes. Remove lid and continue to bake for another 15 - 20 minutes(depending on how brown a crust is desired).
Leave to cool for 10 minutes before removing bread from bread pan.
Cool bread totally before slicing.


Serves

35 comments:

Mary said...

Your bread looks and sounds delicious. Renee will be very happy.

beachloverkitchen said...

I always admire your baking..Now I know where to get this kind of sandwich.your daughter really sayang you....all the way from Malaysia.I must remember to get this roti pan when go back to Malaysia next year..

Ube said...

Thanks again for sharing your tried and tested bread recipe. Nothing beats homemade bread. The aroma the yeast ejects while growing is invigorating to me and enough to motivate me and bake my own bread. Another layer of aroma comes out of the even when baking. I use dough improver to extend the life of my bread which is readily available online or at King Arthur’s catalog. If not using dough improver the bread turns as hard as my head after a day or two which I find wasteful.

Little Corner of Mine said...

Looks great, perfectly square! I should "open ceremony" my pullman tin. Hehe... Oh yeah, is this the recipe with sweet potato that you told me was nice? Hmmm...I do have canned pumpkin ready to be used. So, for the canned pumpkin (not wet at all), so I should use 1 cup of milk right?

Shirley said...

Hi Aunty Lily,

How are you? Thanks for posting this recipe. You've mentioned using warm towel for proofing. I am living in Malaysia, does a damp towel good enough since the weather is warm and humid out there. I was looking for this Pullman Pan in bakery suppliers but so far I have not seen any T_T....may I know where did Sharon get it from? Please advise.

lilyng said...

little corner of mine

although the canned pumpkin looks dry, it actually is quite moist, do not pour the whole cup of milk, start with 1/2 cup and adjust while the machine is mixing.

lilyng said...

shirley

you can get it in Bake with Yen

Angie's Recipes said...

What a special vegetable pullman you have there! Perfectly risen, ideal crumb...

Jenny said...

Hi Lili,
Jenny here. Can you post a recipe for butter chicken, popularly known as 'lai yau kai' pls? It is normally cooked with prawns but i like it with chicken. Thanks.

Jolly said...

Dear Lili,
I'm a novice in making bread & find that my home made bread (using bread maker) are usually dry & hard as compared to purchased sandwich loaf.

I've tried adding bread improver but the results remained the same.

Could you share some tips on making softer bread? or share a simple plain soft white bread recipe?


Thanks so much.
Joy

lilyng said...

jolly

i did not have to add in bread improver to my bread and it is still soft. the important stage in bread making is to add enough of liquid to the dough - a little more is better than less as a dry dough will produce a tough bread. the recipe for white bread is the same, omit the veg and replace with liquid.

Anonymous said...

Dear Lily,
Just wondering if i can use normal all purpose flour instead of bread flour? would it rise or turn out flat or would the bread be hard?

Thanks!

lilyng said...

anonymous

all purpose flour has less gluten than bread flour and gluten is needed to give a good textured feel in the mouth. you could still make a good bread with all-purpose flour but try and get unbleached as bleached flour has lesser gluten.

Leong said...

Dear Lily,I am fr JB,I really struggling for this Msian bread pan with lid method, for so long being searching everywhere...yet forgotten to check into yr web site.It is there!Oh the cheap bread pan with lid,cheap in Msia too! thank you very much for yr wonderful teaching how to use it ! :))

Leong said...

Dear Lily,
I have made 2 times, one bread followed yr recipe, another follow the Amway's Noxxa Breadmaker oven, both failure. My mistake to yr recipe cos I ignored the vege puree,it came out half size only, it cant rise to 1/2 before the top can, may be lack of puree?If a normal bread, dont want to add vege puree, shall I replace with water like u mentioned in yr reply? Water shall be luke warm or normal temp? The yeast in yr recipe is 1 1/4 teaspoon, but in Indonesia here, they r teaching 2 tsp for one bread make, shall I add to 2 tsp follow yr recipe, it didnt rise properly after well bake even though I used 45C to make it rised to reach 1/2" to the top can, pls advise, tq

Leong said...

Dear Lily,
After failure using yr recipe, I tried my Amway's Noxxa simple white bread recipe too...but still 1/2 size come out.The Amway bread machine is door close type, can I open anytime to add water like what u said milk must be adding 1/2 cup first, later if the dough is too dry add further?I watched U-tube video,Euro bread machine is different from mine. I have the Msian tin with lid with me,I think it is not the size of the tin problem, the bread can eat, spongy but it seem not rising properly. pls advise, tq v much

Leong said...

Dear Lily,
May I know further, what kind of "oil" in yr recipe?I use shortening, is it normal cooking oil u r using?
Tq v much

lilyng said...

leong

to your first question, i use cooking vegetable oil.

Since you did not use any veg puree, crack the egg into the measuring jug and top up with 1(one) cup of water. Adjust the texture with more water or more flour if you have gone too much with water. Flour in different countries take in water differently even the age of flour, that is whether you bought a new batch or?????.

Yeast - i use instant yeast which is more potent than active dry yeast which needs activating while with instant yeast you can use it straight. Use 2 to 2 1/2 tsp of active dry yeast. Using more yeast means that the dough will rise faster if the condition is right(hot enough) but bread made with fast rising(fermentation) does not keep, it gets stale fast and the flavor is not there.

Making bread needs patience and you will have to recognize when the bread is ready to be baked. If you bake more often, you will be able to understand how.

As for your bread machine, i am sorry that i am not able to advice you as i have not come across that brand but will all the bread machines that i have, i think you should be able to open the lid and adjust the dough texture by adding water or flour

Leong said...

Dear Lily,
Desperately to tell u my sandwich 3rd time failure again.My pullman tin is 1'x4"X4",I used palm oil for my bread,1 egg+water to make a cup,Yeast(Indo)2 teaspoon,My Dough function is for 1 1/2hr,the crust really turned out v hard,thick & spoilt,internally quite spongy cos I used 2 cup high protein flour & 1 cup normal flour. Still cant understand which part gone wrong.As U mentioned,water is very important,if dough too dry got to add more water.I used 45C to help rise the dough while put in the bread tin, it took 2 1/2 hr to rise to the top, but when start normal baking, it sank back to 1/2 size of my tin only.Do u think I need to increase my quantity of ingredients due to my "longer" pullman tin? Oh,pls advise.TQ v much

lilyng said...

leong

i don't see any salt or sugar in your recipe? anyway i think your pullman pan is too big for 3 cups of flour. As a guide, when you put in the dough, it should be 1/3 up the pan, then you can be sure that it will be doubled when it reaches the top which is desirable. If you are having less than a half, then when the dough reaches the top, you have overproved and it will collapse. My recipe which is 3 cups flour and it fits an 8 inch x 4 inch x 4 inch pan

Leong said...

Dear Lily,
We did put sugar & salt, follow yr recipe,may be the pullman tin is too long,and we overrised oredi for 2 1/2 hrs, I knew overrised also got problem too.I will back to Msia to look for a suitable size, this one I bought fr JB.Not easy to find, not all baking shops selling this pullman tin.I will try again, tq & my warmest regards.

lilyng said...

leong

add another 1/2 recipe to this recipe and you should be fine.

Leong said...

Dear Lily,

TQ v much for yr kind suggestion,and I will ask my maid to try and let u know my result later.Bye :))

Leong said...

Dear Lily,
Do u think I put too much instant yeast(2 tsp)?and...3/4 cup of milk seem a bit wet when the dough function was done after 1 1/2 hr.Shall I just put 1/2 cup will do?Pls advise, tq.

Leong said...

Dear Lily,
If I dont want it to be too spongy, shall I change the flour to:2 cups high protein & 1 cup low protein, do u think it will taste like those selling in the shop.Eaten too spongy often...sometime feel like eating those normal taste.Pls advise, tq.

Leong said...

Dear Lily,

I will try again using 1 1/4 tsp instant yeast instead of 2 tsp, it may rise rapidly & cause d trouble not rising evenly.I will try this time dont close the lid(my Indo maid in Indo which she told me she successfully uncover the lid while baking it came out beautifully)and change the flour ratio, let it not so spongy.TQ

lilyng said...

leong

you would have to recognize the texture of the dough by adding more water or flour to adjust. The ability of flour to absorb moisture differs from regions, countries, how long has it been sitting in the pantry or the supermarket shelf. So, it is best to use less water than called for in a recipe and adjust the texture as it goes.

try sub 1 cup of flour with whole wheat and you might get not so spongy a bread. whole wheat takes in more water so adjust accordingly.

Anonymous said...

hi lily,
i m impressed with your bread recipes.I just bought bread mix today to want to try your sandwich bread and pork floss bread.Any difference between bread mix and bread flour?

lilyng said...

anonymous

please read the instructions on the pack of bread mix cos i think you just add water/milk as it is already of dry mix, while bread flour is just the same as plain/all purpose flour only that bread flour has more gluten content and gluten is good for making good bread.

Anonymous said...

hi lily thks for the info on bread mix and bread flour. Can I use bread mix to make your recipe for pork floss and sandwich bread? Sori I am new to bread making.
Also what is high protein flour?I cannot find this ingredient in Australia...what is the actual name for this flour? :D

lilyng said...

anonymous

high protein flour is bread flour. yes, you can use the bread mix and make the sandwich bread

Rebecca Lee said...

Hi Lily, can you help me please as I baked some bread but they were solid not soft and tender as we bought our bread from shops. I bought a bread machine and left it there for years and nowadays bread has too much chemicals added that are not good to our body, so I started to bake my own bread. I did not use bread flour but normal flour as I don't have -- lazy to go out to buy as only 3 shops in Pg are selling the bread flour or low flour -- soft flour for cake.
Thanks. My recipe was just like your but no pumpkin added .

lilyng said...

rebecca

to make a sandwich bread, i would recommend bread/high gluten flour but plain flour works too in bread making, the only downside is that plain flour has less gluten and your finished product will have less volume. The most important part is in the kneading but the bread machine will take care of that for you and also the first proving. You can shape the dough after the first proving and let the dough prove a second time until it is double the size before baking. Any bread recipe will work if you make sure that the bread dough has proved properly.

Rebecca Lee said...

Thank you so much Lily, I will go to buy some bread flour for my next bread making. When I make bread or buns, I did let the dough proved 2 times and it was double in size before I bake them. May be buns are ok for using normal flour as I made Cinnamon rolls or sardine buns all turned out perfect. Chef Wan asked us to sprinkle the dried yeast onto the warm water with some sugar and flour, stir well and let it stands for 13-20 mins. If no bubbles , it means the yeast is dead, throw it away as it will waste all your effort & money as when the bread or buns were baked , they will be hard as rock.

lilyng said...

rebecca

chef wan is absolutely right about activating the yeast before using and this applies to fresh and active dry yeast. I do not have to this step as i use Instant Yeast which is readily available in malaysia. You add in instant yeast straight into the flour and use room temp or some chefs prefer to use ice water.

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