This bread is a big check on my bucket list of breads to bake. I have wanted to bake the Pullman loaf for the longest time and the search for the loaf pan took forever. Finally I could lay my hands on a cool loaf tin with a lid and I immediately set off to bake this one. I have baked in thrice in the last week, with white flour, with wheat flour and a seeded version. I think I might finally be getting closer to my goal of not buying bread and having it all homemade.
The Pullman loaf was developed by the Pullman company to be baked in a compact kitchen and so that it can be stacked in the minimum possible place. It is baked in a loaf tin with a lid that is slid on the tin to ensure that the bread retains its rectangular shape and does not rise unequally.
Recipe adapted from ‘The New Artisan Bread in 5 Minutes’
Makes one 9*4 loaf
WHAT WE NEED
455 gms All purpose flour
340 gms Lukewarm Water
5 gms Instant yeast
10 gms Salt
WHAT TO DO
- Mix all the ingredients together and ensure there is no dry flour left
- Let it rise till it is doubles and then collapse a little. It should take around 2 hours
- It can immediately be used but the dough is easier to handle if refrigerated for 2-3 hours
- Grease a 9*4 Pullman loaf tin and the lid with butter or oil
- Transfer the dough to a lightly floured surface
- Dust the dough with a little flour and shape it into a ball by stretching the dough on each of the four sides to the bottom
- Extend the ball to an oval shape and drop it into the loaf tin. The dough should come up to 3/4 of the tin
- Close the lid and let the dough rise for 1 hour 45 minutes
- Preheat the dough to 250C
- Bake for 45 minutes and then take off the lid to bake for 10 minutes
- Remove the loaf from the loaf tin and let it cool completely before cutting it into slices
- Enjoy!
NOTES
- I also tried this recipe with 300 gms All purpose flour and 155 gms whole wheat flour and it worked beautifully
- I also sprinkled some sunflower and melon seeds on top after transferring the dough to the loaf tin.
This is part of the Bake-a-thon 2017
Bread Therapy 
This pullman loaf looks absolutely fabulous with prefect crust and texture, i want to grab some slices to have just with some butter.
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The loaf looks like store bought ! So spongy , moist and fresh ! Absolutely a treat to see it ( well since we can’t eat – sigh 😔)
Definitely you can stop buying breads , you are a perfect bread baker !
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Bread is looking so perfect.. Just wanna make some quick toast with it and have my breakfast 😊
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Another beautiful bread! I look forward to your breads… My girls want bread in their box every single day and I always wonder why I can’t make them myself but unfortunately I don’t seem to get a hang of it. 😦 The pullman loaf looks so good with those pores…
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Awesome Sowmya, I have a loaf tin with a lid and how this pulls me to bake it!..will keep following your adventour to finally get the nerve to pull up this feat
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The bread looks perfectly baked, seriously even I am scared to bake loaves of bread, although have baked bread several times.
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ah ! here comes the classic. I am actually googling for the pullman loaf tin (and the thermometer !**wink * wink) .. wishing I could pull off a loaf like this ! what an awesome pic and I am sure no one would want to buy bread from outside any more
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I’m actually trying to eat less carbs and breads in the coming year but you are not making it easy with all these tempting loaves
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Pullman loaf pan is something that has been on my to-buy list for a very long time. Your loaf looks just perfect.
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