Pullman Loaf


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


455 gms All purpose flour

340 gms Lukewarm Water

5 gms Instant yeast

10 gms Salt


  • 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!


  1. I also tried this recipe with 300 gms All purpose flour and 155 gms whole wheat flour and it worked beautifully
  2. 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


10 Comments Add yours

  1. Priya Suresh says:

    This pullman loaf looks absolutely fabulous with prefect crust and texture, i want to grab some slices to have just with some butter.

  2. The loaf looks like store bought ! So spongy , moist and fresh ! Absolutely a treat to see it ( well since we can’t eat – sigh πŸ˜”)
    Definitely you can stop buying breads , you are a perfect bread baker !

  3. Annapurnaz says:

    Bread is looking so perfect.. Just wanna make some quick toast with it and have my breakfast 😊

  4. 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. πŸ™ The pullman loaf looks so good with those pores…

  5. Srivalli Jetti says:

    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

  6. Sapana Behl says:

    The bread looks perfectly baked, seriously even I am scared to bake loaves of bread, although have baked bread several times.

  7. Kalyani says:

    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

  8. 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

  9. Pavani says:

    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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