Name: Pullman Semolina Bread
Prep time: 20 min
Cook time: 40 min
Total time: 140 min
Ingredients: 2 cups bread flour; 1 ½ cups semolina; 1 tbsp dry milk; 1 ½ cups water; 2 ¼ tsp instant yeast; 1 ½ tsp kosher salt; 2 tbsp light brown sugar; 4 tbsp unsalted butter (divided)

Jump to Recipe - Print Recipe

Pullman Semolina Bread

Dave Palmer

Beautiful golden crust on perfectly square slices is in your future if you make this family favorite!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Proofing Time 1 20

Total Time 2 20

Course Anytime Food, Bread

Cuisine American, Universal

Servings loaf

Calories 151 kcal

Equipment

Stand Mixer

Pullman Pan 13x4x4

Ingredients

2 cups bread flour
1 ½ cups semolina
1 tbsp dry milk
1 ½ cups water
2 ¼ tsp instant yeast
1 ½ tsp kosher salt
2 tbsp light brown sugar
4 tbsp unsalted butter divided

Instructions

Using a stand mixer with a dough hook, mix bread flour, semolina, dry milk, and water (110-120F) Once fully combined, transfer to an airtight container and allow the mixture to rest (autolyze) for 20-30 minutes to fully hydrate the flour.
2 cups bread flour, 1 ½ cups semolina, 1 tbsp dry milk, 1 ½ cups water
Knead in additional ingredients one by one in the following order until each is fully incorporated: instant yeast, kosher salt, brown sugar. Knead in the softened (not melted) butter a little bit at a time reserving 1/4 of the butter to grease the pan with. Continue kneading until a smooth ball of dough is formed.
2 ¼ tsp instant yeast, 1 ½ tsp kosher salt, 2 tbsp light brown sugar, 4 tbsp unsalted butter
Proof the dough in an airtight container for 30 minutes or until doubled in volume.
Shape the dough into roughly a 13 inch log and place it into a 13x4x4 pullman pan that has been greased with butter on the sides, bottom, and inside the lid. Cover with the pullman lid or plastic wrap for the second proof 30 minutes or until it reaches at least 3/4 of the height of the inside of the pan. With 10-15 minutes left pre-heat the oven to 350 F
Bake for 30 minutes with the lid on and then remove it to finish baking for an additional 10 minutes to an internal temperature of at least 190F. Removing the lid for the last 10 minutes helps the loaf to retain its shape when cooling.
Allow to cool completely before slicing

Nutrition

Serving: 1sliceCalories: 151kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 223mgPotassium: 70mgFiber: 1gSugar: 2gVitamin A: 92IUVitamin C: 0.04mgCalcium: 13mgIron: 1mg

Keyword baking, bread, loaf, pullman, sandwich, semolina, whole wheat

Tried this recipe?Let us know how it was!