Brick bread, also known as Pullman loaf, is a classic, dense, and delicious type of bread that's perfect for sandwiches or as a side dish. Its unique shape and texture make it a standout addition to any meal. If you're eager to learn how to make brick bread at home, you're in the right place. This comprehensive guide will walk you through the process, from gathering ingredients to baking and cooling your perfect brick loaf.
Before we dive into the recipe, let's talk about the origins of brick bread. This type of bread was popularized in the early 20th century by the Pullman Company, which provided it to passengers on their trains. The bread's dense, rectangular shape made it easy to slice and serve, and it quickly became a favorite. Today, brick bread is enjoyed worldwide, and it's easier than ever to make at home.
Ingredients and Equipment
To make brick bread, you'll need a few simple ingredients and some basic equipment. Here's what you'll need:
- Ingredients: Bread flour, instant yeast, salt, water, and sugar.
- Equipment: A large mixing bowl, a dough hook (if using a stand mixer), a 13x4x4-inch Pullman loaf pan, a kitchen scale (optional but helpful for precise measurements), and a thermometer for checking the bread's internal temperature.
While you can use all-purpose flour in a pinch, bread flour is recommended for its higher protein content, which helps create a chewier crust and a denser crumb.
Choosing the Right Flour
Bread flour is the key to achieving the perfect brick bread texture. Its higher protein content helps develop gluten, which gives the bread its dense, chewy quality. If you can't find bread flour, you can use all-purpose flour, but your bread may have a slightly different texture.
To make up for the lower protein content in all-purpose flour, you can add a small amount of vital wheat gluten to the dough. This will help you achieve a texture closer to that of traditional brick bread. Just be sure not to add too much, as this can make the dough tough and difficult to work with.
Using a Stand Mixer
A stand mixer with a dough hook attachment can make the kneading process much easier. If you don't have one, you can still make brick bread by hand. The process will just take a bit more time and effort.
When using a stand mixer, start with the dough hook on a low speed and gradually increase to medium as the dough comes together. Be careful not to overmix the dough, as this can lead to a tough, dense loaf.
Making the Dough
Now that you have your ingredients and equipment ready, it's time to make the dough. Here's a step-by-step guide to help you along the way:
Mixing the Dough
In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar. Add warm water (around 100°F or 38°C) and mix until a shaggy dough forms. If using a stand mixer, use the dough hook attachment on low speed. If mixing by hand, use a wooden spoon or spatula to combine the ingredients.
Once the dough comes together, turn it out onto a lightly floured surface. Knead the dough by hand for about 10 minutes, or use the dough hook on medium speed for 5-7 minutes. The dough should be smooth and elastic, with a slightly tacky texture. If the dough is too sticky, add a bit more flour. If it's too dry, add a small amount of water.
First Rise
Place the dough in a greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size. To speed up the rising process, you can place the bowl in a warm oven with the light on.
Once the dough has risen, gently punch it down to deflate it. Turn the dough out onto a lightly floured surface and knead it briefly to release any air bubbles. Let the dough rest for 10 minutes before shaping it.
Shaping the Dough
Shaping the dough is an essential step in creating the classic brick bread shape. Here's how to do it:
Preparing the Pan
Grease a 13x4x4-inch Pullman loaf pan and line the bottom with parchment paper. This will help prevent the bread from sticking and make it easier to remove from the pan.
Alternatively, you can use a 9x5-inch loaf pan for a slightly smaller, but still dense, brick loaf. Just be sure to adjust the baking time accordingly.
Shaping the Dough
After the dough has rested, divide it into two equal pieces. Shape each piece into a rectangle that's roughly the same size as your loaf pan. To do this, use your hands to pat and stretch the dough into the desired shape.
Once you have two rectangles, fold each one in half lengthwise, then fold it again into thirds, like a letter. Place the folded dough into the prepared loaf pan, seam side down. Repeat with the second piece of dough.
Press the dough gently to make sure it's evenly distributed in the pan. Cover the pan with a clean kitchen towel or plastic wrap, and let the dough rise for another 45-60 minutes, or until it has nearly doubled in size and springs back slowly when gently poked.
Preheating the Oven
While the dough is rising, preheat your oven to 350°F (175°C). This will ensure that the bread begins to bake immediately once you place it in the oven.
If you're using a baking stone or steel, place it in the oven as it preheats. This will help create a crispy crust on your brick bread.
Baking the Bread
Now that your dough has risen and your oven is preheated, it's time to bake your brick bread. Here's what you need to do:
Creating Steam
To create a crispy crust and help the bread rise evenly, you'll want to create steam in the oven. There are a few ways to do this:
- Place a pan of hot water on the bottom rack of the oven and pour boiling water into it just before placing the bread in the oven.
- Spray the oven walls with water using a spray bottle just before placing the bread in the oven.
- Toss a handful of ice cubes onto the oven floor just before placing the bread in the oven.
Be careful when creating steam, as the oven will be very hot and the steam can cause a sudden burst of heat. Always use oven mitts and keep a safe distance.
Baking the Bread
Carefully place the loaf pan onto the middle rack of the oven. Bake the bread for 30-35 minutes, or until it's golden brown and sounds hollow when tapped on the bottom. If the bread begins to brown too quickly, tent it with aluminum foil.
To check if the bread is done, insert a thermometer into the center of the loaf. The internal temperature should read between 190°F and 200°F (88°C and 93°C). If the bread isn't quite done, continue baking it in 5-minute intervals until it reaches the desired temperature.
Cooling the Bread
Once the bread is done baking, carefully remove it from the oven and turn it out onto a wire rack. Let the bread cool completely before slicing. This will help prevent the bread from becoming dense and gummy.
To speed up the cooling process, you can place the bread on a wire rack in a draft-free place. You can also tent the bread with a clean kitchen towel to keep it warm as it cools.
Now that you know how to make brick bread, it's time to get baking! Whether you're making sandwiches, serving it as a side dish, or enjoying it on its own, your homemade brick bread is sure to be a hit. Happy baking!