It'll make your loaves look bakery-level.
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Imagine white, fluffy cloudlike breads. You know, the ones that stir up a wave of nostalgia. The ones used to make wedges of gooey grilled cheese ready for a dip in tomato soup; soft-yielding tuna sandwiches stuffed with crunchy celery bits and sharp red onion; a lightly toasted slice of bread topped with thick pats of butter and a hearty sprinkling of. You may reach for a store-bought loaf of white bread for all of this—but you’re missing out.
Not sure what I’m talking about? The Pullman is a straight-sided loaf pan with an optional sliding lid that’s used to bake flat- or round-topped loaves of bread. Though the pan and the bread often go by the same name, don’t think that means this pan is a one-trick pony. With the Pullman you’ll yield loaves suitable for custardy French toast, light-as-air croutons, and mile-high sandwiches.
But Pullman pans didn’t really start to make their way into the hands of home bakers until relatively recently. Pain de mie loaves have long been a stalwart of caterers. Martha Stewart’s epic entertaining bookbrought this bakery darling into the home lexicon via a crustless canapé highway. But it was the proliferation of artisanal bread baking books (
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