{"id":38633,"date":"2016-02-21T00:35:08","date_gmt":"2016-02-21T05:35:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=38633"},"modified":"2016-03-20T22:36:29","modified_gmt":"2016-03-21T02:36:29","slug":"japanese-pullman-loaf-bread","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=38633&lang=en","title":{"rendered":"Japanese Pullman Loaf Bread"},"content":{"rendered":"

\"18\"<\/a><\/p>\n

Japanese Pullman Loaf Bread<\/strong><\/p>\n

I said I often get up early on Saturdays to bake bread, but this weekend I went a bit overboard.<\/p>\n

I baked not one but three loaves!<\/p>\n

This Japanese pullman loaf bread is one of Terry’s favorites.<\/p>\n

Growing up I wouldn’t eat a lot of bread, despite the fact that my mom was an awesome baker and baked all kinds of tasty bread.<\/p>\n

But now I make the same exact bread with my mom’s recipe because my husband loves it, and I think it’s super cool!<\/p>\n

(I was a noodle kid, but now I definitely appreciate bread more.)<\/p>\n

\"19\"<\/a> \"20\"<\/a><\/p>\n

\"22\"<\/a><\/p>\n

Japanese Pullman Loaf Bread (use a 12cm x 12cm x 18cm pan)<\/strong>300cc warm water
\n7g dry yeast
\n30g dry milk
\n30g sugar
\n9g salt
\n450g bread flour
\n30g butter, at room temperature<\/p>\n

1. Dissolve yeast in water.
\n2. Add all the ingredients except for butter. Mix and knead well.
\n3. Fold in butter. Knead more until smooth. Form a ball. Place the ball in a bowl and cover with plastic wrap. Let it rise for about 1 hour until doubled in bulk.
\n4. Press the dough with hands to get the air out. Divide the dough into two and form two balls. Let them rest covered with towel for 15 minutes.
\n5. Roll out the dough flat, and roll them into two logs. Place them in the greased pan. Let them rise until they come up to 8\/10 in height.
\n6. Cover with a lid. Bake in the oven at 350 F for 20 minutes and then at 390 F for 10 minutes.<\/p>\n<\/div>\n

\"07\"<\/a><\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Japanese Pullman Loaf Bread I said I often get up early on Saturdays to bake bread, but this weekend I went a bit overboard. I baked not one but three loaves! This Japanese pullman loaf bread is one of Terry’s favorites. Growing up I wouldn’t eat a lot of bread, despite the fact that my […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-38633","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38633"}],"version-history":[{"count":36,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38633\/revisions"}],"predecessor-version":[{"id":39517,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38633\/revisions\/39517"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}