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The bread chosen for this venture was the Pullman loaf, a type of bread that was popular at the turn of the century for its perfect square shape and minimal crust. The baking process was detailed, requiring careful attention to ingredients and technique. Mixed with lard or butter, sugar, yeast, and flour, the dough was kneaded until smooth and given time to rise. Once cooked in a specially covered pan, the Pullman loaf resulted in a soft, uniform structure ideal for sandwiches—essentially the early counterpart of today's Uncrustables, without the need for freezing.