![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/37-2.jpg\")
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My mother has been baking pullman bread every week with the same recipe for many many years.<\/p>\n
I asked for the recipe a few years ago and since then I’ve been making it myself.<\/p>\n
But when we were staying at my parents’ house during our stay in Japan this month, I realized that my mom’s bread tasted different from mine, even though we use the same recipe. I mean hers was better.<\/p>\n
One day I had a chance to watch my mom make her bread, and I saw her using her “mochi” mixer to knead the dough.<\/p>\n
The result was amazing!<\/p>\n
The dough was so smooth and beautiful, different from mine which is hand-kneaded, and when it was sliced the inside looked silky.<\/p>\n
Terry agreed that her bread was better when he tried a slice toasted, but Terry also thought their bread was toasted better.<\/p>\n
So, yesterday Terry and I went to Williams and Sonoma to look for a new toaster.<\/p>\n
And we came home with a Breville Toaster Oven<\/a> AND a KitchenAid Mixer<\/a>!<\/p>\n We were not planning to get the mixer, but when we saw it at the store, Terry and I looked at each other, and we both thought of the same thing; this will make a smooth bread dough like my mother’s.<\/p>\n Yes, we treated ourselves a bit, but we absolutely love them.<\/p>\n These are not only functional but also beautiful in our kitchen.<\/p>\n As soon as we got home I baked this pullman bread using the new mixer, and it turned out great.<\/p>\n We tried a slice toasted with our new toaster this morning, and it was delicious.<\/p>\n","protected":false},"excerpt":{"rendered":" My mother has been baking pullman bread every week with the same recipe for many many years. I asked for the recipe a few years ago and since then I’ve been making it myself. But when we were staying at my parents’ house during our stay in Japan this month, I realized that my mom’s […]<\/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-43718","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43718","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=43718"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43718\/revisions"}],"predecessor-version":[{"id":43730,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43718\/revisions\/43730"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/05\/39-1.jpg\")
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