Durban-Style Bunny Chow Mini Pullman Loaf

Ingredients

Dough

Base batch for one 250g mini Pullman loaf

• 143.7g (1 cup + 3 tbsp) bread flour — Use a dependable bread flour around 11.5-12.5% protein. Metric weight is preferred.
• 90.5g (6 tbsp) water — Use water temperature as needed to finish the dough around 76-78°F (24-26°C).
• 5.7g (1 1/2 tsp) granulated sugar — Keeps the loaf soft without making it noticeably sweet.
• 5.7g (1 1/4 tsp) neutral oil — Canola, sunflower, or another neutral oil.
• 2.9g (1/2 tsp) fine sea salt — About 2% of flour weight.
• 1.5g (1/2 tsp) instant yeast — Same-day formula.

Total flour: 143.7g

Hydration: 63%

Pro tip: The metric weights are the production formula. One recipe unit equals one 250g loaf, so Recipe Pantry Pro can scale directly by loaf count.

Equipment

Method

Mix the Dough (Build strength for a fine, sturdy crumb)

This loaf needs a developed gluten network, not an open artisan crumb. Mix until the dough is smooth and reaches a good windowpane.

1. Start the Dough. Combine the bread flour, granulated sugar, instant yeast, and water. Mix on low speed for about 3 minutes, until no dry flour remains.
2. Add Salt and Oil. Add the fine sea salt and neutral oil. Mix on medium speed for 6-8 minutes, until the dough is smooth, elastic, and strong enough to stretch thin without tearing.

Bulk Fermentation (Let the dough expand, but do not wait for a full doubling)

Cover the dough and begin bulk fermentation at 76-78°F (24-26°C).

1. Ferment Until Puffy. Let the dough rise for about 45-60 minutes. It should look smoother, feel aerated, and expand roughly 60-75%. It does not need to double.

Wait: PT50M

Divide, Degas, and Shape (250g of dough per standard mini Pullman)

For production batches, divide the scaled dough by the number of loaves. Each standard loaf receives 250g of dough.

1. Scale the Pieces. For more than one loaf, divide the batch into equal 250g pieces. Keep the pieces covered while you work.
2. Degas Deliberately. Press the dough gently but firmly to remove large gas pockets. Large holes weaken the loaf walls once the center is removed.
3. Pre-Shape. Form a short log and let it rest for 10 minutes, covered.
4. Final Shape. Flatten lightly, roll into a tight cylinder sized for the pan, seal the seam, and place seam-side down in a lightly greased mini Pullman pan.

Wait: PT10M

Tip: This is one place where you want uniformity. Consistent dough weight and shaping give the customer loaves that hollow and fill the same way every time.

Final Proof (Proof for height and a tight Pullman shape)

Let the shaped dough complete proofing before closing the pan.

1. Proof in the Pan. Proof for about 45-75 minutes, until the dough reaches roughly 1/2 inch below the top edge of the pan. The dough should feel airy and slowly spring back when lightly pressed.
2. Close the Pan. Slide the Pullman lid into place once the dough reaches the target height.

Wait: PT60M

Tip: Do not let the dough overproof against the lid. It should still have enough strength for oven spring.

Bake and Cool (Bake through without drying the loaf)

A fully baked but tender loaf hollows more cleanly and holds curry better than an underbaked or dried-out loaf.

1. Preheat. Preheat the oven to 350°F (177°C).
2. Bake. Bake with the Pullman lid on for 25-30 minutes. The loaf should reach 198-202°F (92-94°C) internally.
3. Unmold Immediately. Remove the loaf from the pan as soon as it comes out of the oven so trapped steam does not soften the sidewalls.
4. Cool Completely. Cool on a wire rack for at least 60 minutes before packaging, freezing, cutting, or hollowing.

Freeze, Thaw, and Prepare for Service (Keep the loaf whole until the customer is ready to fill it)

For wholesale or make-ahead production, the loaf should be packaged and frozen whole. Hollowing comes after thawing, close to service.

1. Package. Once completely cool, package the whole loaf airtight. Do not cut the lid or hollow the loaf before freezing.
2. Freeze. Freeze the packaged loaf the same day for best texture. Use within 30 days for best quality.
3. Thaw. Thaw at room temperature while still wrapped. Unwrap after the loaf has thawed so condensation stays on the packaging rather than the crust.
4. Hollow for Bunny Chow. Cut a square lid from the top. Remove the center while leaving sturdy sidewalls and a solid bottom. Keep the removed bread for dipping, then fill the loaf with hot curry.

Tip: The bread is the bowl. Keep the walls thick enough to absorb curry without collapsing.

Bake in a Lidded Mini Pullman

The lid creates the square profile associated with a compact bunny chow loaf and keeps the crumb even from bottom to top.

Oven: 177°C / 350°F. Internal temperature when done: 92-94°C / 198-202°F.

Mini Pullman with Lid (Recommended) (recommended)

Best choice for a square loaf that can be hollowed and filled evenly.

Equipment: Mini Pullman pan with lid, approximately 4 x 4 x 4 inches

1. Preheat. Preheat to 350°F (177°C).
2. Proof. Proof until the dough is about 1/2 inch below the rim, then slide on the lid.
3. Bake. Bake 25-30 minutes, until the center reaches 198-202°F (92-94°C).
4. Cool. Unmold immediately and cool at least 60 minutes on a rack.

Note: Do not bake by color alone. The Pullman lid limits browning, so internal temperature is the better finish cue.

Storage

• Room temperature: Best within 1-2 days, sealed airtight after the loaf is completely cool.
• Refrigerated: Not recommended. Refrigeration speeds staling.
• Frozen: Freeze whole and unhollowed, airtight, for up to 30 days for best quality.

Thaw while wrapped at room temperature. Hollow the loaf only after thawing and as close to service as practical.

Frequently Asked Questions

Why use bread flour instead of all-purpose flour?

Bread flour gives the sidewalls more strength after the center is removed. Bunny chow needs a soft crumb, but it also has to carry hot curry without tearing apart.

Why do I intentionally degas the dough?

Large holes are weak spots once the loaf is hollowed. Deliberate degassing creates the fine, even crumb this application needs.

Can these loaves be frozen?

Yes. Cool completely, package airtight, and freeze the whole unhollowed loaf. Thaw while wrapped at room temperature. Best quality is within 30 days.

Should I hollow the loaves before freezing?

No. Hollowing exposes more crumb to air and weakens the loaf during handling. Freeze and transport the loaf whole, then hollow it close to service.

What if my mini Pullman pan is not approximately 4 x 4 x 4 inches?

Treat 250g as the base dough weight for this pan size only. For a different pan, use the pan manufacturer's recommended dough weight or run one test loaf, then update the base loaf weight in Recipe Pantry Pro before scaling a production order.

Why is there a little sugar and oil in a plain white loaf?

They help the crumb stay soft after freezing and thawing. The amounts are low enough that the loaf still eats like plain white bread rather than an enriched or sweet bread.

Nutrition

Per serving (1 mini loaf, bread only): 600 calories, 115g carbohydrates, 18g protein, 8g fat, 4g fiber, 1140mg sodium. Makes 1 servings.