White Whole Wheat Pullman's Sandwich Loaf
Updated: May 21
Many attribute the popularity of the perfectly rectangle Pullman’s Loaf to the train cart and that era of travel, not only because it fit better in the space of the club car kitchen, but also because it was ideal for professional looking canopies, finger sandwiches, and toast tips. The bread had a light texture and exceptional crumb. At the time, it was considered some of the finest bread in the country.
According to the food Historian Elisabeth David, despite this bread’s strong ties to the railway Pullman car, it actually began historically in the early 1800’s in Europe. Bakers there were using square pans with a sliding lid to create loaves of bread with a steamed minimal crust and fine texture. This bread was called “pain de mie”, meaning the crumb on the inside was more important than the crust. In Europe it quickly became the bread of choice for canapes, croutons, bread crumbs and toast to be served with the finest tea. Using Panhandle Milling White Whole Wheat Flour Blend one can have the texture of white bread with the added nutritional benefits of the addition of whole grain.
White Whole Wheat Pullman’s Sandwich Loaf
1 ½ cups lukewarm water
4 cups (16 oz) Panhandle Milling White Whole Wheat Flour Blend
2 Tbsp. honey
2 ¼ tsp. instant yeast
1 ½ tsp. salt
3 Tbsp. butter, melted
Directions: In the bowl of your stand mixer, combine the water, flour, honey, yeast, salt and butter. knead with the dough hook attachment of your stand mixer until the dough is smooth and elastic, about 5 minutes. Flour your work surface lightly, and knead by hand briefly, then form the dough into a ball. Lightly mist with a little oil and return it to the bowl. Cover with plastic wrap and set aside for 45 minutes.
Turn out the dough and knead it briefly to knock out the large bubbles. Form it into a log about 13 inches long - to fit inside the pan. Place the log in the pan, seam-side down. Put the lid on the pan and set aside until the dough has risen to within about an inch of the top of the pan - about 30-40 minutes. Preheat the oven to 350°F.
Bake at 350 °F until the loaf is golden brown, about 40 minutes.
Remove the loaf from the pan and allow it to cool completely on a rack before slicing.