Crunchy croque monsieur on a house-made Pullman loaf

Combine room temperature water and fresh yeast; with instant yeast, mix it into the dry ingredients instead.

Add flour, milk powder, a tiny bit of sugar, salt and butter; mix a couple of minutes until the ingredients come together, then increase the speed.

Run about 10 minutes until the dough comes off the sides and bottom of the bowl, smooth and elastic.

Check the internal dough temperature: 79F, 26C.

Bulk ferment until doubled in size.

Deflate on the countertop, fold over the sides, and form a tight log without extra flour.

Place in a greased Pullman loaf pan, cutting the log with the dough scraper so it proofs and bakes evenly; proof, then close the lid.

Bake 30 minutes with the lid on.

Remove the lid and bake 10 minutes more.

De-mold and let cool and rest one night before slicing; the loaf keeps a week wrapped and refrigerated or weeks frozen.

Optionally trim off the crust and save the trimmings for croutons.

Build the sandwich with a generous amount of butter, Gruyere and ham.

Pan sear the sandwiches or use a panini press.