How to Make Pullman Loaf

While regular bread is rounded on top, Pullman loaves are flat.

Pullman loaves are easily recognized in any collection of breads. Named for their resemblance to a railroad car, they are sandwich loaves that make perfectly square slices, with a flat top rather than a rounded one. The shape is achieved by baking the loaves in special pans with a lid. Pullman pans come in two standard sizes. Both are 4 inches square, but one is 12 inches long and the other is 16 inches. The shorter loaf requires approximately 2 lbs. of dough; the longer loaf requires three.

Things You'll Need

• 6 lbs. bread dough
• 2, 16-inch Pullman pans or 3, 12-inch pans
• Shortening or pan spray
• Oven mitts or pot holder
• Cooling rack

Instructions

1. Divide the dough into two loaves if using the longer pans or three if using the shorter 12-inch pans. Punch down the dough, and form each ball into a rough square.

2. Fold the back edge of the first square toward you, and press it firmly into place with your fingertips so that the edge seals itself. Repeat, until the dough makes a relatively neat cylinder. Seal the last edge with your fingers. Repeat with the other pieces of dough.

3. Preheat your oven to 400 degrees Fahrenheit.

4. Remove the lids from the Pullman pans, and grease the lids and pans with shortening, or spray with pan spray. Roll each piece of dough gently on the counter until it is the correct length for the pan. Place the dough in the pans with the seam facing down and the rounded side up.

5. Slide the lids onto the pans, leaving an open space at the end so you can see the dough rising. Let the bread rise until it has about doubled in size, filling the pans roughly 3/4 of the way. Side the lids closed, and bake for 30 minutes. Open the lids partway and bake for 15 more minutes so steam can escape while the loaves finish baking.

6. Remove the loaves from the oven to a cooling rack, using oven mitts or pot holders. Remove the lids completely. Turn the loaves gently onto the cooling rack, and allow them to cool completely. Slice the loaves for immediate use, or bag them for storage.

Tips & Warnings

• The weight of bread dough given is an average. Some recipes will rise more than others so it may be necessary to adjust the amount of dough used.

• If the bread squeezes out from under the lid, you used too much dough. Cut back by about 2 oz. of dough, and try again. If the loaves are not completely square, you have not used enough dough and should add slightly more.

References

• "The Professional Pastry Chef, Fourth Edition"; Bo Friberg; 2002
• International School of Baking: Pullman Bread Recipe
• Lloyd Pans: Pullman Pans