Also sometimes known by its French name, pain de mie, it’s noted for its texture (crumb), and also for its customary shape. While it’s easy to assume that the common name derives from it’s resemblance to a Pullman train car, it actually got it’s name from it’s use in the kitchens of Pullman cars; the shape and size, without the domed top of so many loaves, allowed storage of more loaves. Think of the game, Tetris.
Nonetheless, it’s made in a lidded pan, which you can see here. If you’re interested, the pans are available from several retail sources and bakery supply houses.
My recipe comes courtesy of King Arthur Baking, and I like it because it is scaled to fit a 4″ x 4″ x 13″ lidded pan. The bread is great, and has boundless uses.
INGREDIENTS
2/3 cup (152g) milk
1 cup (227g) lukewarm water
6 tablespoons (85g) butter room temperature at least 65°F
2 1/4 teaspoons (14g) table salt
3 tablespoons (35g) granulated sugar
1/4 cup (28g) nonfat dry milk
3 tablespoons (35g) potato flour
4 3/4 cups (570g) all-purpose flour
2 teaspoons instant yeast
DIRECTIONS
Weigh your flour; or measure it by spooning it into a cup, then sweeping off any excess.
Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough. (If using a stand mixer with the dough hook, mix on medium low speed until the dough has pulled away from the sides of the bowl, is seemingly in a ball clinging to the hook, but still with some adherence to the bottom of the bowl. It could take 15-20 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1-1/2 hours, depending on the warmth of your kitchen.,
Lightly grease a 13″ lidded pain de mie or Pullman loaf pan (and don’t forget the under side of the lid). Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13″ log, and fit it into the pan.
Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don’t worry, this long rise will give it great flavor).
Towards the end of the rising time, preheat the oven to 350°F., Remove the plastic, and place the cover on the pan.
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 20 minutes, or until it tests done; a digital 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., Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.
TIPS
Because of the uniformity of slices (4″ square), this bread is a perfect sandwich loaf. It also makes really good French toast, and you can cut it as thick or thin as you prefer. It also makes great toast with your morning breakfast. As you get to the end, and have about 4″ left, cut it into cubes and you’re set to make your favorite croutons.
never 2 old 2 start cooking 