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Pullman Bread

A yeast bread made with lard, sugar, and coarse sea salt, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Pullman Bread

Ingredients

Directions

Make the sponge

  1. Dissolve the yeast in warm water.

  2. Add enough flour to make a soft batter.

  3. Let the batter stand in a warm place for about 20 minutes.

Mix and knead the dough

  1. Add the remaining water, sugar, and salt.

  2. Add more flour.

  3. Incorporate the lard.

  4. Mix until the dough is medium firm.

  5. Let the dough rise.

  6. Cut the dough over twice.

  7. Roll the dough through a roller 12 times.

Shape and bake

  1. Scale the dough.

  2. Pan the dough.

  3. Let it prove.

  4. Bake in a preheated oven at 350°F (175°C) until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Ferments the batter, producing gas that makes the bread rise.
Lard
Adds fat that tenderizes the crumb and gives a soft texture.
Sugar
Feeds the yeast and adds sweetness and browning in the crust.
Flour
Forms the gluten network that gives the bread its structure.

The step that matters

Let the dough rise and prove. Rising and proofing must be allowed to finish, because the yeast's gas expansion gives the loaf its lightness. Underproofed dough bakes dense, while overproofed dough can collapse.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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