Detox Nettle Green Tea Pullman Loaf

Braided Loaf with the same dough

Unlike the classic Pullman bread (or pain de mie in French), this butter-enriched Pullman bread with detox nettle green tea and raisins is soft, tender and fluffy with a crisp golden crust. This bread is rather easy to make, but only takes slightly longer because I let the dough rise (2nd rise) in the fridge overnight so the flavours develop. This recipe is good enough for a 13x4-inch pullman pan, but mine is slightly smaller, so I weighted 750 grams of dough for the pan and use the rest to make 2 dinner buns. I have also baked a braided loaf with the same dough, and a lot more raisins.

12 g Fresh yeast
200 ml Whole milk, lukewarm
480 g Plain flour
6 g Detox nettle green tea (3 tea bags)
3 tbsp Raw sugar
2/3 tsp Sea salt
2 Eggs (medium)
80 g Unsalted butter, softened and cubed
80 g Raisins, roughly chopped (next time I will use 150g)

Crumble the fresh yeast in the lukewarm milk in a bowl. Set aside for 10 minutes. Place plain flour, detox tea, sugar, and salt in the bowl of your stand mixer with a dough hook.
Add in eggs and milk-yeast mixture. Mix on low for 3 minutes. Increase the speed to the second level and mix for about four minutes more. Next, add the softened butter one cube at a time. Once all the butter is in, knead again for 2 minutes until smooth and elastic and soft. Add in raisins and knead briefly.
Remove the dough from the mixer and shape into a smooth ball. Lightly grease the mixer bowl and return the dough to the bowl. Cover with plastic wrap. Leave to rise in a warm place for about an hour or until doubled in volume. Turn out and punch the dough down. Cover again and let rise in the fridge for 6 hours or overnight.
Next day, remove the dough from the fridge and turn out onto a lightly floured work surface. Gently knead the dough so it became smooth and soft. At this point, I divide the dough into 750 grams for the pullman (26x12x9cm) and the rest I shaped into 2 dinner buns. I have also baked a braided loaf with the same dough, but a lot more raisins.
Roll out the dough into a rectangle, and roll it up just like you do the jelly roll and pinch the seam together. Place into the greased pullman pan with seam side down. Cover with plastic wrap and place it in the refrigerator for at least 12 hours, but not more than 18 hours. The dough should reaches about 1/2 inch from the top of the pan. Next day remove the bread from the fridge and allow it to warm to room temperature while waiting for your oven to preheat. (Or you can just leave the bread in a warm place to proof until it reaches about 1/2 inch from the top of the pan. This could take from 90-120 minutes.) Cover the loaf with the pan lid.
Preheat the oven 190/375F. Place the loaf pan on the center rack in the hot oven. Bake the pullman sandwich loaf for about 40 minutes until nicely golden brown. Remove the loaf from the pan and let cool on a wire rack. Allow the bread rest for at least an hour before you cut into slices.

46 comments:

Nancy Chan 16/6/20 13:05: You make beautiful bread. So far I have not tried making my own bread.
Whats Cookin Italian Style Cuisine 16/6/20 14:15: That bread is amazing looking and I love them all that you make they are always so bakery looking perfect!
Tania| MyKitchen Stories 16/6/20 15:29: Oh you do make lovely bread. The crust looks golden good!
Shashi at SavorySpin 16/6/20 16:29: Angie, both these loaves are GORGEOUS! And you always have some amazing and unique flavors that pique my curiosity.
Victoria 16/6/20 16:42: MMM... I think it's yummy!
Kitchen Riffs 16/6/20 17:03: That's a great looking loaf! Well both loaves are -- the traditional one and the braided one. Neat recipe -- thanks.
Pam 16/6/20 18:06: You always make the best looking loaves of bread!
Tanza Erlambang 16/6/20 19:53: yes, your bread is perfect to consume while drink a cup of coffee...
Martyna 16/6/20 20:06: Bardzo fajny przepis :)
R's Rue 16/6/20 20:55: Yum
fimere 16/6/20 21:26: il est parfait pour accompagner ma tasse de thé
bonne soirée
Pam 16/6/20 23:13: That looks like a great loaf of bread, Angie! You always do it well!
tigerfish 17/6/20 00:21: I see thick toast too (last image) :D that calls for extra peanut butter when there is thick toast (that's me)
Evi Erlinda 17/6/20 00:42: The slices look SO good and tasty!
Yum!
Balvinder 17/6/20 06:59: This looks so wonderful, Angie!I love these type of breads.You can just eat it on its own.
foodtravelandwine 17/6/20 16:44: You are "bread expert"...I love how it looks, and must be tasty too!.......Abrazotes, Marcela
Roz | La Bella Vita Cucina 17/6/20 18:44: Your breads are always so beautiful, creative AND healthy! I could see you having your own bakery, Angie!
Savor the Best-Pat 17/6/20 20:52: This bread looks so good, but then all your bread looks so good! I'm so envious!
Anonymous 17/6/20 21:12: Love the idea of green tea bread, especially classic Pullman bread. I've been on a baking kick recently and definitely need to give this a try!
Liz That Skinny Chick Can Bake 18/6/20 01:30: What a picture perfect loaf! And a versatile dough. I even have a pullman pan...don't know why I bought it, but I need to dust it off and get baking :)
Izaa 18/6/20 08:37: soft and fluffy bread
Natalia 18/6/20 11:26: Wow, such a lovely and unique idea for a homemade bread! Looks amazing!
Cheyanne @ No Spoon Necessary 18/6/20 17:10: You make the best breads, Angie! And, this loaf is no exception! Love that you used green tea! So unique and I'll bet absolutely delicious!!
SavoringTime in the Kitchen 19/6/20 00:21: The more raisins the merrier in my mind :) The braided loaf is so pretty! I've never seen green nettle tea and will have to look for it!
Merryn 19/6/20 03:08: I love your bread, how healthy, full of flavour and goodness. It is so creative to incorporate nettle tea into the bread. This loaf is divine :D
Jeff the Chef 19/6/20 04:27: What a gorgeous loaf! I love that you used green tea! I can imagine how delicious it must taste.
2pots2cook 19/6/20 09:59: Perfect healthy way to start the day !
Himawan Sant 19/6/20 11:12: I imagine the unique blend of green tea and raisins on this bread ... delicious.
Nammi 19/6/20 13:29: I used to think nettles sting. gorgeous looking loaf Angie
gluten Free A_Z Blog 19/6/20 14:12: I've always heard that nettle tea is very good for you being rich in nutrients. Do you use the actual dried tea or make a liquid out of it to add to the bread? Looks delicious .
Noob Cook 19/6/20 14:31: I wish I can bake like you; you never need to go to a bakery as home-made bakes are the best. The bread loaf looks super fluffy!
Ashley@CookNourishBliss 19/6/20 16:08: You always have the coolest breads!!
Angie's Recipes 19/6/20 16:13: @judeeI just cut the tea bags open and added the dried tea leaves into the dough.
Gloria Baker 19/6/20 17:36: Angie always love yours breads, really inspiring and looks delicious!!xo
Josiah - DIY Thrill 20/6/20 00:54: This loaf looks great!
mjskit 20/6/20 01:46: Not sure if I've ever had Pullman bread. Both loaves look fabulous and I love the ingredients as well as the texture. Great bread Angie!
Kelly | Foodtasia 20/6/20 03:57: Such an awesome loaf, Angie!
Mae Travels 20/6/20 15:35: I like the French pun for this moment in history -- Pain de Mie meaning this recipe and pandémie meaning pandemic. Pretty loaves you made there!

be well... mae at maefood.blogspot.com
Dahn @savorthebest 20/6/20 18:01: oh we get nettles all over in our area. I have tossed them in a skillet and added them to spinach before but never used them in bread. Looks great
Iwona 22/6/20 07:17: Your bread is perfect :)
Rafeeda AR 23/6/20 07:55: That bread makes me want to jump into the kitchen and bake one right away... such a beauty!
Raymund 23/6/20 22:14: That piece of bread is a beauty, perfectly made loaf
Evi @ greenevi 26/6/20 16:35: This bread looks so fluffy and soft! Love the idea of nettle tea here too :)
Zaza 2/7/20 02:39: What a wonderful loaf, Angie! Would love a slice or plus!
Anonymous 14/7/20 20:58: When I saw the title of this post, I thought you'd made my nettle powder and used that. But what a fabulous idea. I might have to give that a go some time. Meanwhile, I'd be very happy to tuck into a slice or two of your bread. Sounds so delicious.

Choclette x
Dennis Yannakos 16/9/20 18:11: Thank you for the recipe! Whenever I crave for loaf, I think about your recipe!