Pullman bread is a square-shaped loaf that originated in the 1800s for easy stacking in Pullman railroad cars. It is made with baking powder, white flour, and other ingredients for flavor. A specialized Pullman pan is used for baking to achieve the flat top.
A loaf of Pullman’s is a type of bread that is baked primarily in a pan which gives it a completely square appearance and a flat top. The loaf’s name is thought to derive from its presence in Pullman railroad cars from the 1800s, as the loaf’s square shape and flat top made it easier to stack the loaves. Railroad workers were able to fit more loaves of bread into a small area than other breads with rounded tops. While its official name has historical roots, in modern times the bread is more commonly referred to as a sandwich or a loaf.
Baking powder and white flour typically form the base of the dough for a loaf of Pullman bread. Other ingredients that are often used in Pullman loaf recipes include melted butter, sugar, or salt. The ratios of these additional flavoring ingredients usually depend on the level of sweet or savory taste that is preferred for the finished product, but generally only small amounts of the ingredients are used to maintain the bread’s delicate flavor and make it versatile for a variety of dishes.
The process of making a Pullman loaf usually begins with combining yeast with warm water and mixing it with white flour and other favorite ingredients. Once the dough is mixed, it typically requires about an hour of rising time, or enough time for the dough to roughly double in size. After the dough has risen, it can be kneaded and left to rise for another hour to give the loaf an even lighter, fluffier texture.
A Pullman loaf is generally not hand molded into a loaf. Instead, a specialized loaf pan known as a Pullman pan is traditionally used to form the square shape of the loaf. The pan has a narrow rectangular shape and includes a lid, which helps form the flat top of the loaf. Once the bread dough is prepared, it is placed in the pan and baked with the lid on to prevent the top from rounding like traditional breads which are baked uncovered.
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