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Bread

Pullman Bread

A sweet, lard-based bread made with yeast, sugar, salt, and flour, baked at 350°F.

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.

Make the dough

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

  2. Mix in more flour and the lard to form a medium firm dough.

  3. Let the dough rise.

  4. Fold the dough over twice.

  5. Pass the dough through rollers 12 times.

  6. Scale the dough.

  7. Pan the dough.

  8. Let the dough prove.

Bake

  1. Bake in a preheated oven at 350°F (175°C) until done.

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 leavens the bread.
Lard
Adds fat that tenderizes the crumb and keeps it soft.
Flour
Forms the gluten network that gives the dough structure and holds the gas.
Sugar
Feeds the yeast and adds sweetness and browning during baking.

The step that matters

Let the batter stand in a warm place. The sponge needs enough time and warmth for the yeast to multiply and become active. Too cold and the dough rises slowly; too hot and the yeast can be damaged, weakening the final rise.

“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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