Name: Pullman Loaves
Yield: Yield: 2 loaves, 4 × 4 × 16 inches (10 × 10 × 40 cm) each, or 3 loaves, 4 × 4 × 12 inches (10 × 10 × 30 cm) each
Ingredients: 2 ounces (55 g) fresh compressed yeast; 2½ cups (600 ml) warm water (105° to 115°F/40° to 46°C); 1½ cups (360 ml) warm water (105° to 115°F/40° to 46°C); 1 ounce (30 g) granulated malt extract or 3 tablespoons (45 ml) or 2 ounces (55 g) honey; 3 ounces (85 g) unsalted butter, at room temperature; Melted unsalted butter; 2 pounds (910 g) bread flour; 1 pound 8 ounces (680 g) bread flour; 2 ounces (55 g) dry milk powder; 2 tablespoons (30 g) salt; 2 ounces (55 g) granulated sugar

Preparation info

Yield:
2
loaves, 4 × 4 × 16 inches ( 10 × 10 × 40 cm ) each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

In lending his name to the Pullman railroad car, George Pullman inspired the name for this bread, so dubbed because of the loaf’s resemblance to the long box shape of the car. The basic difference between a regular loaf of bread and a pullman loaf is that pullman loaves are baked in pans that are enclosed on all sides so the top of the loaf is flat rather than rounded. The top of the pan slides into place after the dough is put inside. Pullman bread pans have a larger capac