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Pullman Bread takes several minutes to prepare.

Pullman Bread takes several minutes to cook.

Pullman Bread makes 1 servings.

The ingredients for Pullman Bread are:

1 1/2 lbs (about 4 1/2 cups) bread flour
3 1/2 t. instant yeast
1 1/2 T. coarse salt
1 1/2 T. sugar
1/3 c. dry milk
2 T. unsalted butter, room temp
1 3/4 c. warm water
vegetable oil, for bowl and pan

Here is how you make Pullman Bread:

In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, salt, sugar, dry milk, and butter. Add the warm water and beat on low speed until the dough is smooth, elastic, and uniform in color, about 5 minutes.Turn out the dough onto a lightly floured work surface and finish kneading it by hand, about five times, making sure that all ingredients are fully incorporated and the dough forms a smooth ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.Gently deflate dough and pull the sides into the center. Invert the dough in the bowl, so that it rests smooth side up. Cover with plastic wrap, and let rise again until doubled in bulk.Generously brush a 12-inch Pullman loaf pan with vegetable oil, making sure to coat the underside of the lid, as well as the bottom and sides of the pan. Set aise. Turn out the dough onto a lightly floured surface. Roll out the dough to a 12 by 8-inch rectangle, with a long side facing you. Starting at the top, roll the dough toward you, gently pressing as you go to form a tight log. Pat in the ends to make even. gently roll the log back and forth to seal the final seam. Place the loaf, seam side down, in the prepared pan, and slide the lid three-quarters of the way closed. Let rise until dough is almost touching the lid. Meanwhile, preheat the oven to 425.Close the lid completely and bake, rotating pan halfway through, until light and golden brown, about 45 minutes. Reduce oven temp to 350 and continue baking another 30 minutes. (Note: I only baked another 15 minutes.)Transfer pan to wire rack to cool for 10 minutes. Turn out bread and cool completely before slicing. The bread can be wrapped and stored for up to 4 days.Serving Size: makes one loafNumber of Servings: 1Recipe submitted by SparkPeople user PARMADILLO.

The nutritional information for Pullman Bread is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,504.0

• Total Fat: 33.2 g
• Cholesterol: 62.0 mg
• Sodium: 7,065.5 mg
• Total Carbs: 463.7 g
• Dietary Fiber: 14.8 g
• Protein: 76.7 g