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Chugga chugga chugga

March 21, 2009

I failed this recipe.  The recipe did not fail me.  I take the blame.  The results were delicious; the failure was in aesthetics.  

You see, I just purchased a Pullman Loaf Pan in an effort to end my seemingly-endless journey to make a loaf of bread that looks like the loaves of store-bought bread my dear omnivore loves so much.  Mass produced breads in the United States are pullman loaves.  The name arises from the connection between this type of bread and what was served on Pullman railway cars back in the day.  And this is the connection to my off-the-wall post title.  Choo choo!

So I had my new pan and now I just needed a recipe.  And I found this fantastic-sounding recipe on and away I went.  

This original recipe suggests baking this loaf in a 9″ x 5″ loaf pan.  Apparently this amount of dough does not fully fill the Pullman Loaf Pan.  The result was a delicious bread — just much shorter in stature than I anticipated.  Try this recipe out in your own traditional loaf pan, I know I will. 


Black Pepper Pullman Loaf (adapted from Emeril and King Arthur)

1/4-ounce active dry yeast
1 1/4 cups warm water
2 tablespoons sugar
2 ounces unsalted butter (1/2 stick)
1/2 tablespoon coarse ground black pepper
2 teaspoons salt
2 cups bread flour
1.5 cups whole wheat flour
2 tsp Vital Wheat Gluten (optional, I added it to increase the rise of the loaf due to my addition of whole wheat flour)

Sprinkle the yeast in a medium bowl and pour the warm water over the yeast. Add 1 tablespoon of the sugar to the bowl and stir to dissolve. Allow the yeast to bloom in the water for 5 to 7 minutes, or until the water begins to foam. Add the flour, the remainder of the sugar, the butter, black pepper and salt in the bowl of a stand mixer equipped with a dough hook attachment, and add the bloomed yeast and water. Run the machine on low until a dough forms, then on medium for 8 to 10 minutes.

Place the kneaded dough in a lightly greased bowl, wrap with plastic wrap and set in a warm, draft-free place to proof until doubled, about 1 to 1 1/2 hours.

Lightly grease a standard (13″ x 4″ x 4″) lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s about 1/2″ below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it’s golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. 


4 Comments leave one →
  1. oneparticularkitchen permalink
    March 23, 2009 7:21 pm

    Did you check the King Arthur Flour site? They have Pullman-specific recipes. 🙂


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