Pullman bread

Pullman bread is a close-grained white bread with a slightly sweet and buttery taste. It makes terrific toast and sandwiches. While “white bread” has gotten a bad rep, largely thanks to Wonder bread and other similar garbage, good white bread can be a real treat – after all, a French baguette is white bread!


What sets Pullman bread apart is its shape, an even loaf with a perfectly square cross-section. This is achieved by baking in a special pan that has a lid which prevents the bread from rising above the rim of the pan. See the photo – which shows the pan but not the lid. History tells us that this bread was used in railroad dining cars during the era of the famous Pullman sleepers because a square loaf took up less storage space than the more common domed loaf. In any case, it’s a very tasty bread. This recipe is for a pan that is 3-1/2 inches square by 12 inches long.

1 medium potato, peeled and cut into small dice
2/3 c milk (about)
6 TB butter (3/4 of a stick), melted and cooled
2 TB sugar
2-1/2 tsp salt
2 tsp instant yeast
4-1/2 c all purpose flour

Put the diced potato in a small sauce pan and add just enough water to barely cover. Simmer until very soft. Mash potato and liquid to a fine paste and put in a 2 cup measuring cup. Add milk to make a total of 1-2/3 c.

Preheat oven to 350f.

Put the potato/milk mixture and all other ingredients in your mixer bowl. Using the dough hook, knead for 5-6 minutes, adding a bit more flour or milk if the dough is too wet or dry. Turn the dough out onto your floured counter and form into a ball. Return to the bowl, cover, and let rise until doubled in volume, a hour or two. Grease the pan (no need to grease the lid). Turn the risen dough out onto the counter and form into a log the same length as the pan. Put in the pan, cover with plastic wrap, and let rise until the dough is about an inch below the rim of the pan – an hour, perhaps. Put the lid on the pan and put in the oven. Bake for 25 minutes then remove the lid from the pan. Return to the oven for about 15 minutes until an instant read thermometer reads 195f when inserted into the center of the loaf. Turn loaf onto a rack to cool.

Explore posts in the same categories: Baking, Bread

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