This is an English-Style Pullman Bread, and while its uses are broader than its name implies, it seems to fulfill its character most fully when toasted. The quantities of sugar, butter, and malt powder in the dough are almost insignificantly small, yet in the aggregate they make the bread something other than “just plain white.” If malt powder is unavailable, malt syrup can be substituted at about 5 times the weight of the powder; or, it can be left out entirely without greatly changing the bread’s handling characteristics or flavor.
|Note: The pullman pans used measure
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