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Pullman Bread

To make Pullman bread, it is necessary to run the dough through rolls or brakes. This practice makes the dough more elastic and better bread will be the result.

Flour, 100 lbs.

Formula Liquid milk, 63 to 65 lbs.

Salt, 134 lbs.

Yeast, 13/4 lbs.

Sugar, 1/4 lbs.

Malt extract, 17/4 lbs.

Shortening, 2 lbs.

Method Dissolve the yeast and malt extract in 3 qts. of milk and place to one side. Put the balance of the milk into the mixer, add the salt and sugar and then stir. Now add the flour, begin mixing and then add the yeast. After these ingredients have been incorporated, add the shortening and continue mixing until the dough is smooth. The dough should have a temperature of 78 to 80 degrees when mixed. If a four hour fermentation period is required to mature the dough, this period may be divided as follows: First rising, 27/4 hours; second rising, 1 hour; third rising, ½ hour. Allow the dough to rest 15 minutes and then divide. In making Pullman bread, the dough should be run through rolls or brakes after each rising. This will materially improve the grain, texture and color of the crumb. It also produces a larger volume.