PANEALLATTE (MILK BREAD)
Makes: 9-in. (22.5-cm) pullman loaf
1 1/4 cups (310 mL) whole milk 1 1/2 tsp (7.5 mL) honey
1/3 cup (80 mL) room-temperature water
2 3/4 cups (680 mL) unbleached all-purpose flour, plus flour for dusting
1 tbsp (15 mL) wheat bran 1 tsp (5 mL) fine sea salt
1 tsp (5 mL) fast-acting/instant yeast (see note)
Olive oil for the pan
1. Scald the milk in a small saucepan over medium heat: bring the milk just to a boil, then immediately remove it from the heat. Put the honey and water in a medium bowl, pour in the scalded milk, and stir. Let cool until tepid, about 90 F (32 C).
2. Whisk the flour, bran, salt and yeast together in a large bowl to combine.
3. When the milk mixture has cooled, pour the liquid into the dry ingredients and vigorously and quickly stir together with a spoon or spatula. Stop the moment it comes together into a wet and shaggy dough. If any dough is left on the side of the bowl or stuck to the spoon, scrape the dough off and drop it into the rest of the dough. Cover the bowl with a tea towel and let rest for 20 minutes at room temperature. Dust the edges of the dough with a little flour and fold the edges into the centre. Flip the dough over, re-cover, and let sit until it has doubled in size — 2-4 hours. When ready, it will feel soft, fluffy and spongelike. Before shaping, dust the edges with flour again, scrape the sides of the dough off the bowl, and fold into the centre. Let rest for 30 to 60 minutes or until it begins to grow again.
4. Oil the pullman pan and lid. Carefully turn the dough out onto a lightly floured work surface. Lightly flour your hands and the edges of the dough. Take care not to tear the dough even slightly and, using a dough scraper, gently pry it from the sides of the bowl. Lightly flour the top of the dough and pat it down to flatten it into an approximately 8-in. (20-cm) round. Take the left side and fold it across the dough, two-thirds of the way to the right side. Fold the right side of the dough twothirds of the way across the dough to the left side. Gently pat down the dough again and make a tube by folding down the two corners farthest from you to make a small triangle. Pat down the tip of the triangle very firmly and then roll it toward you.
5. Continue rolling the entire dough toward you until you have a 9-in.-long (22.5-cmlong) cylinder. Put the dough seam side down into the lightly oiled pullman pan and press the dough down gently to fill the corners. Slide the lid on to cover the pan, leaving a small slit open so you can keep an eye on the dough. Let the dough proof at room temperature for 1 to 1 1/2 hours. The dough is ready when it reaches the top of the rim of the pan. (At this point it can also be refrigerated overnight and baked off first thing in the morning. Allow the loaf to come to room temperature for about 30 minutes.) Slide the lid completely shut.
6. Heat the oven to 400 F
(205 C). Bake the bread, covered, for 45 to 50 minutes. When it’s done, it will be golden brown and pulling away from the sides of the pan. Remove from the oven and remove the lid. Wait 5 minutes and remove from the pan. Allow the loaf to cool on a wire rack before slicing.
Note: When outdoor temperatures drop below 40 F (4 C), use 1 1/2 tsp (7.5 mL) of yeast and an extra tbsp (15 mL) of water.