Pullman Sandwich Bread - Pain De Mie

Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan. This simple and easy recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners. And, it has a delicate soft texture, soft crumb, and delicious flavor.

Table of Content

• Is pullman bread the same as white bread?
• Why make this bread?
• Ingredients and substitutes
• Best pullman sandwich bread recipe
• Variations
• More sandwich recipes
• Frequently asked questions? 
• More sandwich bread recipes
• Printable Recipe
• Comments

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What is it about four square corners that make perfect sandwich bread? When I grew up, sandwich bread meant two perfect square slices of bread with a tender crust. And, anything else had to be called bread slices. In fact, my mom made this bread once a week, and it was the only bread we use for butter sandwiches or jam sandwiches. I don't ever remember eating a dinner roll or any other bread with butter, jam, or peanut butter.

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Is pullman bread the same as white bread?

First, all bread made in a loaf pan can be used to make sandwiches. And yet, to be characterized as a Pullman sandwich bread, you must have four square corners. Since that's the defining characteristic of this bread. And, that shape actually comes from using a specific loaf pan that has a nifty sliding lid. In fact, you actually bake the bread with the lid on. So, when the bread rises as it bakes it fill into the corners of the pan on all sides giving it those perfect square corners.

Below you can see the difference between baking with and without the lid. Notice how the white sandwich bread (which I baked in the same pan without the lid) has risen above with a dome. While the second one is baked with four sharp corners when baked with the lid on? I have used these same pans to make all my sandwich bread such as a whole wheat sandwich, Japanese shokupan, Brioche classic as well as Brioche Pullman

Why make this bread?

• This bread recipe tastes great and is quick and simple to prepare.
• Most of the ingredients are simple and easy to find or pantry staples.
• The dough is made with commercial yeast so the rise and proofing time is 60 to 90 minutes unlikes the many hours needed to make a sourdough bread with a sourdough starter.
• It's really not that complicated. In fact, it is one of the simplest bread you can make in the kitchen. Follow the directions below and eat it fresh, or French toast it for breakfast.
• Becuase of its square sides this classic pain de mie is the best bread to use for sandwiches. It has a light and airy yet soft tight crumb with a chewy texture.
• I am using a stand mixer with the dough hook but you can also use a bread machine. Pour all ingredients in the pan including the tangzhong. Set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.

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Ingredients and substitutes

• Flour – Often bread flour is recommended for making homemade bread but this one works perfectly with all-purpose flour.
• Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 ¼ teaspoon or one packet. And if you use fresh yeast you will need about 21 grams.
• Sugar – the sugar is not much so it won't make the dough sweet but it will help feed the yeast and help it ferment quicker. If you prefer you can substitute sugar with 2 tablespoon of honey.
• Butter – will add richness as well as feed the yeast to help it ferment quicker. You can substitute the butter for 2 tablespoon of oil in this recipe.
• Eggs - You can omit the egg to make an eggless Pullman bread and replace it with ½ cup warm milk.
• Milk - enhances the flavor, tenderizes the dough giving it a soft texture.

Best pullman sandwich bread recipe

This recipe will make one 13 x 4 x 4 loaf or two 7 x 4 x 4 loaves (see notes below)

Yeast

• Ensure milk is warm, not hot (about 110 F). In a small bowl add the yeast, sugar, and egg. Stir and set aside to foam for 5 mins.
  Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Dough

• In the large bowl of a stand mixer, with the dough hook attachment add the flour. Mix in the salt then add in the yeast mixture.
  Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
• Knead on medium speed for about a minute scraping the sides of the bowl as necessary.
  Pro tip - Do not make haste to add additional water or flour at this point because the flour is still absorbing liquid
• Once all the flour is incorporated, knead the dough for three minutes on medium speed until smooth. The dough will be soft and sticky.
  Pro tip - A soft and sticky dough is a light and airy bread so don't add more flour.
• Next, add the soft room temperature butter a little at a time. knead again for 2 minutes until smooth and elastic but still soft.
  Pro tip - When you add the butter it will seem like the dough is falling apart. Trust the process and keep kneading.
• Avoid the temptation to add more flour. We want soft, light, and fluffy brad, and this is only possible when the dough is soft, elastic, yet slightly sticky.
  • Note - If using a stand mixer, you may need to add the reserved flour for kneading to prevent the dough from sticking to the bowl.
  • If kneading by hand, use the reserved flour as required for kneading to prevent the dough from sticking to the work surface.

Rise and shape

• Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a ball.
  Pro tip - Using a flexible bread scraper does a good job of removing the sticky dough from the bowl.
• Place in an oiled bowl (or dough-rising bucket) and cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.
• Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
• When the dough is double in volume, invert the risen dough onto a lightly floured surface. Divide into two - to make two loaves or make one large 13-inch loaf.
• Start to roll like a jelly roll. Fold from top to the center then again once more towards the end. Pinch the seams together.
• Place into a buttered 7 x 4 x 4 Pullman loaf pan seam side down. Alternatively, you can make one 13 x 4 x 4 Pullman loaf.

Prove and Bake

• Cover loaf pan with plastic wrap or clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
• Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 10 minutes.
• Cover the loaf pan with its lid. Place the loaf pan on the center rack in the hot oven.
  Pro tip - You want to place the lid on before it rises to the top so you don't ruin the rise.
• Bake for about 25 to 30 minutes for the small loaves and about 45 to 50 minutes for the big loaf.
  Pro tip - The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer.
• Partially open the lid and let cool for 10 minutes - before you remove and let cool completely. Take it out of the pan and cover it with a clean kitchen cloth for at least 5 minutes.
  Pro tip - Wrapping the bread in a kitchen cloth will let the steam cool in the bread keeping it soft.
• Always let bread rest for at least an hour before you cut - this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.
• Enjoy!

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Variations

• Whole wheat bread - replace 1 cup of white flour with whole wheat flour if you want to add more fiber and whole-grain benefits.
• Fruit and nut bread - you can add ½ cup chopped raisins or dates and ½ cup chopped walnuts or pecans to the flour
• Seed bread - Soak sunflower or pumpkin seeds for an hour then add them to the flour. Coat the dough in additional seed before placing the dough in the loaf pan.
• White milk bread - Replace the water in the recipe with milk and add an additional 2 tbsps of milk powder to the flour.

More sandwich recipes

• White sandwich bread recipe
• Brioche sandwich bread or Brioche Pullman Loaf
• No-knead sandwich bread
• Whole wheat sandwich bread
• Challah Sandwich Bread
• Challah Recipe - 3 strands, 4 strands, 5 strands, 6 strands
• See all Sandwich Bread recipes

Frequently asked questions? 

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More sandwich bread recipes

see all bread recipes

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