Pullman loaf from Midwest Made: Big, Bold Baking from the Heartland (page 254) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on October 01, 2024

    This is a great sandwich bread and mine kept its square shape without rising to a curved dome top. My Pullman pan is 9” long as opposed to the 13” called for, but the Google told me 800-900 grams was a fine dough weight for that pan size and it worked well. Kids loved it for sandwich bread, I’d probably add some more salt next time and try cooking a little less time as others recommend.

  • stef on November 11, 2022

    Quick to put together. Baked 30 minutes with cover, 15 without. Next time will let it rise to 1 1/2" from the top. Nice sandwich bread.

  • tarae1204 on May 01, 2021

    Like prior reviewer, I also found the stated 45 minutes of baking was too long. Check at 35 and 40 min for internal temp of 190. Still it was very wonderful with a delicious crumb, and my kids loved it.

  • anya_sf on June 08, 2020

    A good, sturdy white sandwich bread. Using 25% white whole wheat flour worked well. Shaping instructions produced a beautiful loaf. I baked it for the stated time and it may have been slightly overdone, so next time I'll check early.

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