Instructions

1. Shape the kneaded dough into a ball on a floured work surface and cover with a damp towel. (See Reference 1)

2. Place the dough round in a warm spot away from drafts to rise for 45 minutes. (See Reference 1)

3. Remove the towel. Press your fist into the top of the risen dough to expel excess gas. (See Reference 1)

4. Re-cover the dough with the towel and let rise for an additional 30 minutes. (See Reference 1)

5. Repeat Step 3 to punch down the dough. Shape into a ball and let the dough rest, covered with the towel for 35 minutes. (See Reference 1)

6. Slide the lid all the way off to open the pan. Spray the inside of the Pullman loaf pan with cooking spray. Dust the inside with flour to prevent the bread from sticking to the pan.

7. Remove the towel and roll the dough to fit the shape of the Pullman pan, and lower the dough into the greased and floured pan. (See Reference 1)

8. Place the pan in a warm spot to rise. Let the dough rise for 45 minutes to 90 minutes or until doubled in bulk. (See Reference 1)

9. Leave the lid of the pan completely open until the dough rises to within 1/2 inch of the top of the pan. Slide the lid over to close it as the dough finishes rising. (See Reference 1)

10. Preheat the oven to 425 degrees Fahrenheit as the dough rises. (See Reference 2)

11. Place the closed Pullman pan into the oven on the center rack and bake for 30 minutes.

12. Slide the lid back and continue cooking the loaf for a final 30 minutes. (See Reference 2)

13. Insert a cooking thermometer into the center of the loaf. When it reads 195 degrees Fahrenheit, remove the bread from the oven. (See Reference 1)

14. Turn the loaf pan upside down to turn the bread out onto the cooling rack. Flip the bread over so it sits on the rack upright. Let the dough cool for one hour before slicing. (See Reference 1)