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 capacity than the average bread pan. Pullman loaves are used primarily for sandwiches or toast in commercial food establishments.
If you do not have pans of the precise size specified here, adjust the amount of dough used accordingly. Because the dough cannot escape from the enclosed pan, you will be able to determine quite easily if you use too much by the dead dough trapped under the lid. This can also happen to a properly scaled loaf during the oven-spring if the bread has been overproofed.