1 2/3 cups (400 ml) water, warm
2 teaspoons (6 g) dried yeast
6 tablespoons (85 g) lard or butter, softened
3 tablespoons (35 g) sugar
5 cups (600 g) bread flour
2 1/4 teaspoons (12 g) salt
For the pullman bread: Add the yeast and sugar to the water and let it sit for about 5 minutes, or until it starts to bubble.
Add the bread flour, salt, and lard or butter. Work the ingredients together until they become a rough dough. Using your hands is a little messy, but works well.
Turn the dough out onto a lightly floured surface and knead until the dough is smooth and soft, about 15 minutes by hand or 7 minutes in a stand mixer. It’s a bit sticky, but try not to add too much flour. The dough will become less sticky as you knead it.
Set the dough in a lightly greased bowl and cover with a wet towel. Let it rise for about an hour and a half, or until doubled.
Butter the inside of a Pullman loaf pan and the underside of its lid (the one I used is 13” long).
Knock the air out of the risen dough and turn it out onto a clean surface. Stretch it into a large rectangle that is slightly wider than your pan is long. With the long side facing you, roll the dough into a log and pinch the seam together. Tuck the ends of the log into itself and fold it up over the seam, and pinch the dough together. Set the dough seam side down into the pan, tucking it nicely into the corners. Cover with plastic wrap and let it rise again, until it comes almost to the top of the loaf pan, about an hour.
Preheat the oven to 350°F (175°C).
Once the dough is risen, remove the plastic wrap and slide the lid of the pan into place and bake for 20 minutes. After 20 minutes, take it out, remove the lid, and return the bread to the oven for another 10 to 20 minutes or until the top is lightly browned and the interior temperature reaches 190°F (88°C).
Immediately turn the bread out onto a wire rack to cool completely. Resist temptation and do not try to cut it while it’s still warm.
When the bread has cooled, slice it into thin slices with a serrated knife.
For the PB&J sandwiches: Take 3 slices of bread and spread peanut butter on one slice and jelly on another. Stack them on top of each other, filling side up. Top with the third slice of bread, cut into thirds to make finger sandwiches, and serve them forth.