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[Goosehunter51]

Can you post the recipe?  Looks and sounds terrific.

[Bentley]

Like to give credit, where credit is do, so will just post the youtube link, as it has all the info, and they should make a little money off anyone who watches!
 
This video also taught me pure egg yolk with a little half n half is much better then whole egg for wash!  Just click on "Show More" for the ingredients and amounts if that is all you need.


Homemade Hoagie Roll || Sandwich Roll || With Easy Step

Can you post the recipe?  Looks and sounds terrific.

[Bar-B-Lew]

So why did you need the pullman pans?

[Bentley]

To make sandwich loaves!  That and I am a huge fan of Wonder Bread and hope to be able to duplicate it one day!

So why did you need the pullman pans?

[Bar-B-Lew]

OK, I was confused about how they pullman pan and the hoagie roll on the sheet pan were somehow one and the same.  Sounds like you want the flavor of the hoagie roll recipe in a bread loaf.  But I may still be missing the mark on this experiment.

[Bentley]

I was impressed with the way the Hogie dough came out.  It is a good bread for rolls, but I am hoping it will also do well as a "sandwich" bread too!  No connection between the Pullman and the hogies, I am just to lazy to start new threads.

[Bar-B-Lew]

Do you prefer your burgers on a roll or between two slices of bread?

[Bentley]

Hamburger roll, my uncles the retired farmers, they were the between two pieces of bread and toasted no less.  To this day I never got it, but I don't get the fried egg on a burger either!

[Bentley]

Does not appear that the Hogie recipe cooks the same in a Pullman pan as it does as a roll.  Yeasty smell, course texture and simply not my idea of a sandwich bread.  It holds up well for toasting, but is not in the running for "wonder" bread.  Will kick over the the King Arthur Pain de mie recipe tomorrow and see how it works.

Very pleased with the Pullman.

[smokin soon]

I don't really know for sure, but to get closer to Wonder Bread your gonna need some old fashioned Lard. Some say shortening will do, others do not agree. Had this one in my scraps. Good for a 9" Pullman.

1 3/4 teaspoons (5.5 grams) yeast
1 1/2 cups (362 grams) warm water
2 tablespoons (25 grams) sugar
4 cups (548 grams) bread flour
2 1/2 tablespoons (33 grams) lard
1 to 1 1/4 teaspoons salt

[Bentley]

Will give it a try too!  I see both the King Arthur Pain de mie and white bread recipes call for powdered milk.  Will probably end up starting with yours tomorrow and move on to the others.  Have about that much lard from rendered bacon, so start with it tomorrow.

[Goosehunter51]

This is a really hard thread to follow for a person following a low carb diet.  A sandwich really sounds good right now.

[Bentley]

Try #2 was a fail also.  I think it would have been great if I did not gook it with Pullman lid on it.  Will try #3 tomorrow.

[smokin soon]

Fail in taste? Texture? Moisture?

[Bentley]

I am not completely sure.  I have been using Red Star yeast and I was just working with the assumption it was instant and it is active.  That is mistake one.  2nd, imagine that this dough was 2 inches above the pan, cus it was.  I should have put it in the oven like that, but instead I lightly deflated it so it was level and put the top on.  King Arthur recommended cooking for 20 minutes, then removing loaf and cooking 15-20 additional minutes tented. It simply did not cook the center of the dough correctly.  I also think these recipes are a little heavy on the yeast.  I am going to try and make a few adjustment tomorrow and see what happens.