Pullman Bread (Pain de Mie)

Pullman Bread (Pain de Mie) is a French recipe, however, it was served extensively on Pullman railroad cars, hence the name Pullman Bread. This loaf when sliced have a fine compact crumb and a shape that is almost perfectly square. In general this type of bread is used for sandwiches.

Sponge Dough

600g High Protein Flour
350g Cold water
15g Instant Yeast

Mix the high protein flour and instant yeast with cold water to form a dough. Leave it to prove for 2 - 3 hours in a big container with cover.


Main Dough

400g High Protein Flour
70g Sugar
15g Salt
20g Milk Powder
200g Whipping cream
60g Shortening


Mix all the ingredients in the main dough with the sponge dough. Lastly add the shortening and knead to form a smooth and elastic dough. Divide it into 8 equal pieces (207g each), mould them into balls and let them rest for 15 minutes. This method is similar to making sweet bun dough. Flatten the dough then roll it up like Swiss rolls. Place 4 pieces of dough into the Pullman bread tin with lid (20cm x W11.5cm x H11.5cm). Let it prove for 45 minutes, or fill it till 80% of the loaf tin. Preheat the oven at 200ºC and bake for 35 minutes. Remove it immediately from the loaf tin when baked.

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