I bought a white sandwich loaf at the supermarket to make lunch for school when I come to NZ, 3 years ago. I bought it for $2. I was surprised it was cheaper and bigger than Japanese one. But it was tasteless. I think it was last time to buy the white sandwich loaf at the supermarket.
Once I settle down to the place, I bake bread by myself. And I sometime buy them from bakery.
Today, I felt like I want eat soft and rich loaf which I ate in Japan.
Pullman loaf is Shoku-pan in Japanese. Japanese loaf is rich and little bit sweet. Do you know Hokkaido milk loaf? That is creamy rich and bit sweet, and Japanese favorites style loaf.
This is important thing to proof enough before bake. The top of the dough has to reach 7/10 pan.
And once take it out from the oven, you need to fling it on the counter, then take it off from the pan immediately after bake. Give the shock to the bread, then it will be easy to take it out.
Shoku-pan (Hokkaido milk loaf)
20x11x10cm Loaf pan
320 g Strong bread flour (high grade flour)
20 g Sugar
4 g Salt
1 Tea spoon of instant dry yeast
220 g Milk
40 g Butter