Tasty Bread Loaf

This is my first time baking the Filipino-style bread loaf called Pinoy Tasty Bread. When I grew up in the Philippines, a sandwich bread meant a perfect slice of bread with four square corners. We always buy this bread in our local bakery, and if we can’t get to this loaf of bread, we buy Pandesal. 😊

This bread is very popular in the Philippines, and we usually eat it for breakfast or merienda and also during special occasions like New Year and town fiesta.

Now I’m going to share my tasty bread recipe with you: a feather-light and slightly sweet loaf that keeps soft and beautifully fragrant for 3 to 4 days. If you don’t like a sweet loaf, adjust the quantity of sugar in the recipe.

Quick notes

  • You can use this same recipe to make a domed sandwich loaf with rounded edges using a regular loaf pan. But if you want to have those square loaves, you need to bake this bread in a Pullman loaf pan.
  • Measure all ingredients ahead of time so you don’t forget anything at the last minute.
  • For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently on how you fill it.
  • Always check the expiry of the yeast. If you are unsure, combine the yeast with lukewarm water or milk and sugar and let stand for 10 minutes. If it gets foamy, the yeast is good to go. If not, it is best to buy new yeast.
  • To get the fine and soft texture, use bread flour. Using 100% all-purpose flour will still create a delicious loaf, but it will be a bit denser and not quite chewy.
  • During the second rise, you will want to watch your loaf closely. Your bread is ready to bake when the dough has risen about 1 inch below the rim. My dough usually takes about 45 minutes to rise in the pan.
  • Be sure to liberally grease the sides and bottom of the pan to ensure the bread removes cleanly after baking.
  • Always let the bread rest for at least an hour before you cut.

Why do I need to divide the dough into 3 equal pieces?

I form the dough into 3 equal dough to make sure the dough is evenly distributed. Therefore, I recommend doing this instead of forming just a whole dough to achieve the perfect toast bread.

The Pullman Loaf Pan

It is a must to use a Pullman loaf pan to achieve those square bread loaves and uncurved crusts. You actually bake the bread with the lid on. So, when the bread rises as it bakes, it fills into the pan’s corners on all sides, giving it those perfect square corners.

If you don’t use this kind of loaf pan, the top of your bread will have a little bit crusty, round-edged, and golden brown.

So, if you want to invest in an excellent loaf pan, I’m recommending you buy the Pullman loaf pan instead because you can make the regular bread without the lid or with a lid.

Using this loaf pan is not tricky; you need to remember to grease both the pan and lid with butter or shortening or use parchment paper, so the bread will not stick.

Pullman Pan Sizes

My Pullman loaf pan is 30x10x10cm (13x4x4 inches) and is lidded. This pan can make a bread recipe calling for approximately 4 to 5 cups or 550 grams flour. But there is also a shorter version of Pullman pan available.

  • Small = 9 x 4 x 4 inches (23 x 10 x 10 cm): Makes a 1.5 pound / 680g loaf (a bread recipe calling for approximately 3 cups / 15 oz / 425g of flour)
  • Typical = 13 x 4 x 4 inches (33 x 10 x 10 cm): Makes a 2 pound / 900g loaf (a bread recipe calling for approximately 3 3/4 to 4 cups / 20 oz / 550g of flour. You might be able to fit a 5 cup flour bread recipe in here.
  • Long = 16 x 4 x 4 inches / 40 x 10 x 10 cm
  • Long and skinny = 16 x 3 1/2 x 3 1/2 inches / 40 x 9 x 9 cm

Some tips on using a Pullman Loaf Pan

  • Grease both the pan and lid with butter or shortening or use parchment paper so the bread will not stick.
  • Never wash the Pullman loaf pan; just wipe it with a clean cloth.
  • Pullman loaf pans are quite expensive, but many are very well made and should last a lifetime.
  • Let the dough rise just about an inch from the top of the pan. Don’t let the dough rise much more than that, as you have to allow some room for the dough to rise, so you will not end up with a bread dough oozing out at the top of the pan.
  • When done baking, do not leave the bread in the pan. Turn it out immediately onto a wire rack to cool.

What if I don’t have a Pullman Loaf Pan

If you don’t have a Pullman loaf pan, you can still bake this tasty bread recipe in your regular loaf pan (open-topped pan). Undoubtedly, your bread will have a bump on top (like the photo below) because the bread can expand freely, but you will still enjoy the taste and soft texture of this delicious tasty bread.

This is my bread loaf using my regular loaf pan.

Soft Tasty Bread without using preservatives

I wouldn’t say I like using preservatives when baking bread. Therefore, I am always on the hunt to find ways to improve my bread, using only safe and natural methods. And for this tasty bread, I used the Yudane method, a technique created by Japanese bakers to achieve super fluffy bread texture and remain soft even in the next few days.

Yudane method is basically using boiling water to scald flour to form a rough dough and chill it overnight in the fridge and add it to the main the next day. So, you need to prefer the Yudane dough one day in advance or the night before and chill in the fridge. Or you can also make the Yudane dough and let it cool at room temperature for at least 4 hours.

Baking this bread without using Yudane Method

Yes, of course, you can still bake this bread without using the Yudane method. You add 50 grams more milk and 50 grams more bread flour. You will use 350 grams of milk and 500 grams of bread flour. 👍

More bread recipe you will love

How to check the doneness of Pullman bread loaf

  1. Tap the bottom. Take the loaf out of the Pullman pan and turn it upside down. Tap the bottom of the bread, and it should sound hollow when it is done.
  2. Take the internal temperature. Insert an instant-read thermometer into the center of the loaf. The bread is done when the thermometer reads close to 90 degrees Celcius (200F).

How to store this bread?

The bread can be stored at room temperature in a cool, dry place for up to 3 to 4 days. Wrap it with plastic film or keep it in a paper bag.

If you want to store it longer, slice it, wrap it well and keep it in the freezer for up to one month. Take it out whenever you need it, and just put it in a toaster or the preheated oven, and you will get fresh bread ready to eat.

Quick tips and notes:

  • You can use this same recipe to make a domed sandwich loaf with rounded edges using a regular loaf pan. But if you want to have those square loaves, you need to bake this bread in a Pullman loaf pan.
  • For the Yudane dough, you need to make it one day in advance or the night before and chill it in the fridge. Or you can also make the Yudane dough and let it cool at room temperature for at least 4 hours.
  • Measure all ingredients ahead of time so you don’t forget anything at the last minute.
  • For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently on how you fill it.
  • Always check the expiry of the yeast. If you are unsure, combine the yeast with lukewarm water or milk and sugar and let stand for 10 minutes. If it gets foamy, the yeast is good to go. If not, it is best to buy new yeast.
  • To get the fine and soft texture, use bread flour. Using 100% all-purpose flour will still create a delicious loaf, but it will be a bit denser and not quite chewy.
  • I form the dough into 3 equal dough to make sure the dough is evenly distributed. Therefore, I recommend doing this instead of forming just a whole dough to achieve the perfect toast bread.
  • During the second rise, you will want to watch your loaf closely. Your bread is ready to bake when the dough has risen about 1 inch below the rim. My dough usually takes about 45 minutes to rise in the pan.
  • Be sure to liberally grease the sides and bottom of the pan to ensure the bread removes cleanly after baking.
  • To check the bread’s doneness: Take the loaf out of the Pullman pan and turn it upside down. Tap the bottom of the bread, and it should sound hollow when it is done. Or Insert an instant-read thermometer into the center of the loaf. The bread is done when the thermometer reads close to 90 degrees Celcius (200F).
  • Always let the bread rest for at least an hour before you cut.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For the Yudane dough

  • 50 grams bread flour
  • 50 grams boiling water

For the main dough

  • all the Yudane dough, room temperature
  • 300 grams milk, lukewarm (I used whole milk with 3% milkfat)
  • 450 grams bread flour
  • 7 grams fine salt
  • 6 grams instant dry yeast
  • 50 to 100 grams granulated white sugar adjust according to your taste
  • 50 grams shortening, diced and softened at room temperature + 3 tbsp bread flour
  • extra shortening, vegetable oil, baking spray, or butter, for greasing the Pullman loaf pan and lid

Procedure (video):

For the Yudane dough

  1. Place the bread flour in a heat-proof bowl then add boiling water. Quickly mix the flour and water using a spatula. Keep mixing and pressing until the dough comes together and forms a rough dough.
  2. Cover the bowl with a plastic film, and once the dough cools to room temperature, transfer it to chill in the fridge until the next day. Remember to leave the dough at room temperature for 45 minutes to 1 hour before using it. Or you can also make the Yudane dough and let it cool at room temperature for at least 4 hours. Or you can still bake this bread without using the Yudane method. You just add 50 grams more milk and 50 grams more bread flour. You will use 350 grams of milk and 500 grams of bread flour. 

For the main dough

  1. In the bowl of a stand mixer, add lukewarm milk and Yudane dough. Then add the rest of the ingredients except the shortening + 3 tbsp flour.
  2. Using a dough hook, mix the dough ingredients for 3 to 5 minutes until a rough dough forms.
  3. After 3 to 5 minutes, add the shortening, piece by piece, into the dough. Once all the shortening cubes are added, you will notice the dough is greasy, so now it is time to add 3 tablespoons of flour so they will soak the melted shortening. Knead the dough for about 15 minutes or until it passes the windowpane stretch test.
  4. Transfer the dough into a lightly greased bowl, cover it with a plastic film or kitchen towel, and let it sit in a warm place for 45 minutes for its first proof.
  5. Meanwhile, generously grease a Pullman loaf pan (both the bottom and sides of the pan) with vegetable oil, baking spray, butter, or shortening, making sure to coat the lid. Set aside.
  6. After the first proof, punch the dough down with your knuckles to press out the gas. Take out the dough and divide it into 3 equal portions (You don’t need to flour your work surface, and I used a kitchen scale to measure my dough). Slightly round the dough pieces, then set aside.
  7. Working on one dough at a time, turn a dough, seam side up, onto your working surface, and gently pat it to remove any air bubbles. Using a rolling pin, form it into a rectangle. Starting at the top, roll the dough toward you, gently pressing as you go to create a tight log. Rotate the dough 90 degrees, then starting at the top again, roll and press the dough towards you. Seal the final seam.
  8. Place the rolled loaves, seam side down, into the prepared Pullman loaf pan. Cover with its lid (leaving the lid slightly open so that you can peek inside) and let rise in a warm place for 45 minutes to 1 hour or until the dough reaches just about 1 inch from the lip of the pan and lid.
  9. 20 minutes before baking, preheat the oven to 180 degrees Celcius (350F).
  10. Position a baking rack to the center of the oven. Close the pan’s lid and bake the bread (with lid) for 25 to 30 minutes. The bread should have a hollow sound when tapped on the bottom. If not, continue baking, covered, checking after 5 minutes.
  11. Once baked, carefully remove the pan’s lid and immediately turn the bread out of the pan onto a wire rack and let cool completely before slicing.
  12. Store in an airtight container for up to 3 to 4 days. Enjoy!
 

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