Search results
Results from the WOW.Com Content Network
The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie , or, less commonly, pain anglais .
Ingredients. 1¾ cup buttermilk , cold. 1 egg. Zest from 1 orange. 4 cups flour. ¼ cup granulated sugar. 1½ tsp baking soda. 1½ tsp kosher salt. 4 Tbsp butter , cold, diced
In Arabic, the word "pullman" is used to refer to a coach bus in Syria. In Arabic, it would be spelled "بولمان". In Latin America, pullman may refer to a luxury bus as well as to a railroad sleeping car. A Pullman loaf is a type of long, square bread originally developed to be baked in the small kitchens of Pullman rail cars.
Volume 3: Techniques and Equipment ("guidebook to the techniques of bread making. Chapters follow the process of making bread: fermentation, mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.") Volume 4: Recipes I ("Each chapter is divided by types of breads.
Tips for Making Edna Lewis' Featherlight Yeast Rolls. Use salted butter on top of the rolls. Though the recipe calls for unsalted butter, the final result of the rolls lacked a bit of flavor.
Share of the Pullman's Palace Car Company, issued April 20, 1892, made out to George M. Pullman. Pullman developed a railroad sleeping car, the Pullman sleeper or "palace car". These were designed after the packet boats that travelled the Erie Canal of his youth in Albion. The first one was finished in 1864.
The porters served first-class passengers traveling in the luxurious Pullman sleeping cars. When George Pullman began hiring porters in 1868, he sought people who had been trained to be the perfect servants. This led the company to hire black men (many, if not all, of whom were newly freed chattel slaves) almost exclusively for the porter ...
This is about the point in time when some process similarities of yeast pre-ferments to sourdough or levain starters begins to diverge. The typical amounts of time allotted for the yeast pre-ferment period may range from 2–16 hours, depending on the dough's temperature and the added amount of viable yeast, often expressed as a bakers' percentage.