When I was a child, we had access to an outlet shop at a bakery that catered only to the restaurant industry. The breads were fabulous. My favorite was Pullman Bread -- a large, perfectly squared-off loaf of the most wonderful bread for sandwiches and toasting. This is not a light fluffy bread. It was fairly dense, but not heavy, with a nice yeasty flavor and no sign of sweetness. It is probably the ultimate sandwich bread in my book.

I know I need a pullman loaf pan, but what about the recipe? I've seen Pullman bread compared to pain de mie but I've never made either, so I don't know if that is accurate.

Does anybody remember Pullman bread? Any great recipes?