I am wondering if maybe it is something to do with the pan or what you are using to grease it as you say it rises in the middle but not the sides. Maybe something is sticking and holding the sides 'back' while everything else rises?
Also, as a Pullman Loaf has been around forever why not try the old fashioned method of making a dint in the middle when you first put it in the pan? I remember doing that with bread and cakes when I first started baking 60+ years ago.

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