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.