Veena Azmanov

Cake Artist and Food Enthusiast

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Pullman Sandwich Bread – Pain De Mie

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Pullman Sandwich Bread – French Pain De Mie Bread

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

A Pinterest Optimized image for Pullman Sandwich Bread a famous French Pain De Mie bread featuring a loaf of bread cut into slices

Pullman Sandwich Bread Recipe, Pullman Loaf recipe, French Bread Pain De Mie Sandwich Bread Recipe

What is it about four square corners that make perfect sandwich bread. When I grew up a sandwich bread meant two perfect slices of bread that had four square corners. Anything else had to be called something else. I mean 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.

Things are so much different today. I am not so fussy about bread and I’m very happy with a whole wheat sandwich bread for my breakfast. And yet I do remember when mom would have to make a couple of different loaves of bread during the week. Since each bread had its specific purpose. We had this Pullman sandwich bread of breakfast. Also, we had the regular white sandwich bread which is baked in a loaf pan for meat sandwiches. And of course, we also had whole wheat rustic bread when she made a slow-cooked kinda dish.

Remember the Good Old Days?

When our moms and grandmom ran the kitchen, they really worked so hard. It was a tough life. They made everything from scratch and I don’t ever remember hearing mom complain. God forbid my kids should complain!! HA!! I make what I can and when I have the time and we make do with what’s in the house. The Pullman sandwich bread may be the perfect bread for sandwiches but if a whole wheat walnut bread is all we have then that’s what we shall eat with butter.

A top view of the Pullman sandwich bread also called Pain do Mie French Sandwich bread made in a Pullman loaf pan

Pullman Sandwich Bread Recipe, Pullman Loaf recipe, French Bread Pain De Mie Sandwich Bread Recipe

Pullman Sandwich Bread vs White Sandwich Bread (Save/Pin)

All bread made in a loaf pan can be used to make sandwiches but to be characterized as a Pullman Sandwich Bread, you must have four square corners. Yup!! That’s the defining characteristic of this bread. That shape actually comes from using a specific loaf pan that has a nifty sliding lid. 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.

Not really sure how true this really is but I read somewhere that – The Pullman Railway company back in the old days invented this bread to make storage and transport easy. With this shape, they could stack the bread over each other using space more efficiently.

The texture of the Pullman sandwich bread is supposed to be soft, light and fluffy, so you must have a good recipe that when baked in a closed pan give you a perfect bread, not too dense nor too limp.

A whole loaf of uncut French Sandwich Bread Pain de Mie also called Pullman Sandwich bread made in a Pullman Bread Pan

Pullman Sandwich Bread Recipe, Pullman Loaf recipe, French Bread Pain De Mie Sandwich Bread Recipe

The Pullman Loaf Pan

This is not a pan you buy so often. And just because you buy a Pullman loaf pan does not mean you can’t make regular sandwich loaves in there. If you do not use the lid what you have is a regular sandwich loaf with a round edge. I love those too! However, if you buy a regular loaf pan then you can’t make a Pullman sandwich bread without the lid.

So, the smart choice according to me? If you must buy one loaf pan – buy the Pullman sandwich loaf pan that way you can make the regular bread without the lid or a Pullman sandwich bread with the lid. You can see me use it without the lid when I made my white sandwich bread, as well as whole wheat sandwich bread – both these are made with this same pan but without the lid.

A Word on Quality

I cannot stress this enough. It is very important that you buy a good quality pan. Nothing is worse than to spend time on bread and to have it stuck in the pan, or the lid does not work after one or two bakes.  A good quality pan will last you for years and will be a pleasure to use over and over again.

This recipe will make one 13 x 4 x 4 loaf or two 7 x 4 x 4 loaves.

USA PAN Pullman Pan Set (1 Small Pullman 9x4x4, 1 Large Pullman 13x4x4)
USA PAN Pullman Pan Set (1 Small Pullman 9x4x4, 1 Large Pullman 13x4x4)
Price Disclaimer
USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
List Price:$44.95
Price Disclaimer
MyLifeUNIT Nonstick Loaf Pan, Aluminized Steel Bread Toast Mold with Cover, Gold
MyLifeUNIT Nonstick Loaf Pan, Aluminized Steel Bread Toast Mold with Cover, Gold
List Price:$23.99
Price:$23.99
Price Disclaimer

Let’s talk Ingredients and Substitutes (Save/Pin)

  • Flour – Often bread flour is recommended for making homemade dinner rolls or any homemade bread. But I have been making bread now for over 5 years and I always use 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 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
  • Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade dinner rolls sweet. The sugar and fat in the recipe are there to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. If you prefer you can substitute sugar with 2 tbsp of honey.
  • Butter – I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.
  • Eggs – add a lot of flavor to the bread, give a tender crumb and strengthens the texture. The egg is also a leavening agent that helps the bread rise. You can omit the egg if necessary, but you will need to use less flour than the recipe states as the egg is a liquid ingredient.
  • Milk – enhances the flavor, tenderizes the dough giving it a soft texture.
A whole wheat sandwich bread is the best nutrition you can add to your sandwiches. This simple, easy and effortless recipe makes a light and fluffy bread with a soft tender crumb that just melts in the mouth. Whether you use these slices to make delicious sandwiches, french toast or just butter and jam, these are great to have on hand in the freezer too.Whole Wheat Sandwich Bread Recipe
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This whole wheat bread with raisins and nuts is nutritious, delicious and healthy. This simple, easy and effortless recipe makes a rustic whole wheat raisin walnut bread that lighter in texture with a crisp crust that melts in the mouth. Black raisins and walnuts evenly dispersed means you can eat this bread on its own or accompanies with a meal.  Try making bruschetta with a few slices for a delicious appetizer.Whole Wheat Raisin Walnut Bread Recipe
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Recipe – Pullman Sandwich Bread aka Pain de Mie (Save/Pin)

Useful Tips and Tools

  • A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
  • I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand-mixer is good for home bakers)
  • Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
  • A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
  • Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
A look at the uncut Pullman Sandwich Bread Recipe also called Pain de Mie French Sandwich bread made with the pullman pan

Pullman Sandwich Bread Recipe, Pullman Loaf recipe, French Bread Pain De Mie Sandwich Bread Recipe

Ingredients (see substitutes above)

  • Milk – 375 ml  (1 1/2 cup)
  • Butter – 50 grams (3 tbsp)
  • Egg – 1 large
  • Instant dry yeast – 1 tbsp (1 sachet)
  • Sugar -1 tbsp
  • Salt – 2 tsp
  • All-purpose flour – 440  grams + 1/2 cup for kneading

Method

Prepare Yeast

  • Ensure milk is warm, not hot (about 110 F).
  • Add the yeast, sugar, and egg.
  • Stir and set aside to foam for 5 mins.

Prepare Dough

  • Add flour in a mixer bowl.
  • Mix in the salt and yeast mixture.
  • Knead on medium speed for about a minutes scraping the sides of the bowl.
  • Once all the flour is incorporated.
  • Knead the dough for three minutes until smooth.
  • The dough will be soft and sticky.
  • Next, add the soft room temperature butter.
  • knead again for 2 minutes until smooth and elastic but still soft.

Prove Dough (1st rise)

  • Remove the dough from the mixer bowl onto a lightly floured surface.
  • Form into a smooth ball.
  • Place in an oiled bowl and cover with plastic wrap.
  • Leave to rise in a warm place for about an hour until doubled in volume.

Shape the loaf

  • When the dough is double in volume invert on to a lightly floured surface.
  • Divide into two – to make two loaves.
  • 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 Pullman loaf pan seam side down.

Prove loaf (2nd rise)

  • Cover loaf pan with plastic wrap.
  • 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 190 C / 380 F for at least 10 minutes.

Bake loaf

  • Cover the loaf pan with its lid.
  • Place the loaf pan on the center rack in the hot oven.
  • Bake for about 25 to 30 minutes.
  • The bread is done – when you tap the bottom of your loaf and you will hear a hollow sound.
  • Partially open the lid and let cool for 10 minutes – before you remove and let cool completely.
  • Always let bread rest for at least an hour before you cut – this is the hardest part!!
  • Enjoy!
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Frequently Asked Questions? 

Can I make this an Eggless Pullman sandwich bread? 

Yes, you can. Just omit the egg in the recipe. You may need 1/2 to 3/4 cup less flour in the recipe. Everything else remains the same.

What does ‘Pain d mie’ mean? 

Pain de mie is a soft white or brown sliced bread in French. ‘Pain’ means bread and ‘(de) la mie’ refers to the soft part of the bread. In English, pain de mie is similar to a Pullman loaf or regular sandwich bread. 

I don’t have a Pullman bread pan. Can I still bake it in a loaf pan? 

Yes. A Pullman bread pan is a loaf pan with straight sides and a lid. So, when you bake it you have four right angles unlike traditional sandwich bread with a dome. While this recipe is especially calculated for a Pullman loaf pan you can definitely bake it in a regular sandwich loaf pan. 

Can I make a Pullman loaf pan? 

Ideally, it works best to buy a pan but if you want you can cover the top of a regular loaf pan firmly with foil. Of course, you will have a flat top but the rest of the corners will still be the shape of the original pan. So while not perfect it will be a squarish loaf. 

What is the best Pullman Bread Pan? 

There are many good pans and I have used some over the years. The most important thing to look for is that the lid will work after a few uses. That has been my issue in the past that over time the lid does not fit!! The advantage of buying a Pullman pan is that you can use it with or without the lid for regular sandwich bread.
Currently, I have purchased these which came highly recommended and I quite like them.

USA PAN Pullman Pan Set (1 Small Pullman 9x4x4, 1 Large Pullman 13x4x4)
USA PAN Pullman Pan Set (1 Small Pullman 9x4x4, 1 Large Pullman 13x4x4)
Price Disclaimer
USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
USA Pan Bakeware Pullman Loaf Pan with Cover, 13 x 4 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
List Price:$44.95
Price Disclaimer

Save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest Optimized image for Pullman Sandwich Bread a famous French Pain De Mie bread featuring a loaf of bread cut into slices

Pullman Sandwich Bread Recipe, Pullman Loaf recipe, French Bread Pain De Mie Sandwich Bread Recipe

A Pinterest Optimized image for Pullman Sandwich Bread a famous French Pain De Mie bread featuring a loaf of bread cut into slices

Pullman Sandwich Bread aka Pain de Mie Recipe

Author: Veena Azmanov
Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan.  This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners, delicate soft texture, soft crumb and delicious flavor that melts in the mouth. 
4.94 from 32 votes
Print Pin Rate
Course: Breakfast, Dinner, Lunch
Cuisine: French
Keyword: Pullman Bread Recipe, Pullman Sandwich Bread, Sandwich Bread Recipe
Adjust Servings Here: 2 loaves
Calories: 240kcal
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs 45 mins

Ingredients

  • 375 ml Warm milk
  • 50 grams Butter
  • 1 Egg large
  • 2 1/4 tsp Instant dry yeast 1 packet
  • 1 tbsp Sugar
  • 1 1/2 tsp Salt
  • 440 grams All-purpose flour
  • 50 grams All-purpose flour for kneading
Metric - US customary

Instructions

Prepare Yeast

  • Ensure milk is warm, not hot (about 110 F).
  • Add the yeast, sugar, and egg.
  • Stir and set aside to foam for 5 mins.

Prepare Dough

  • Add flour in a mixer bowl.
  • Mix in the salt and yeast mixture.
  • Knead on medium speed for about a minutes scraping the sides of the bowl.
  • Once all the flour is incorporated.
  • Knead the dough for three minutes until smooth.
  • The dough will be soft and sticky.
  • Next, add the soft room temperature butter.
  • knead again for 2 minutes until smooth and elastic but still soft.

Prove Dough (1st rise)

  • Remove the dough from the mixer bowl onto a lightly floured surface.
  • Form into a smooth ball.
  • Place in an oiled bowl and cover with plastic wrap.
  • Leave to rise in a warm place for about an hour until doubled in volume.

Shape the Loaf

  • When the dough is double in volume invert on to a lightly floured surface.
  • Divide into two - to make two loaves.
  • 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 Pullman loaf pan seam side down.

Prove Loaf (2nd rise)

  • Cover loaf pan with plastic wrap.
  • 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 190 C / 380 F for at least 10 minutes.

Bake Loaf

  • Cover the loaf pan with its lid.
  • Place the loaf pan on the center rack in the hot oven.
  • Bake for about 25 to 30 minutes.
  • The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound.
  • Partially open the lid and let cool for 10 minutes - before you remove and let cool completely.
  • Always let bread rest for at least an hour before you cut - this is the hardest part!!
  • Enjoy!

Recipe Video

About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card above (YouTube embed) Subscribe to my YouTube Channel Veena Azmanov

Nutrition Information

Serving: 100g | Calories: 240kcal | Carbohydrates: 40.2g | Protein: 7.7g | Fat: 4.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 582mg | Potassium: 0mg | Fiber: 1.7g | Sugar: 2.9g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tried any of my recipes?Mention @veenaazmanov or tag #veenaazmanov!
 

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

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Comments

  1. Becky

    April 15, 2019 at 7:50 pm

    Does the milk matter. I used 1% and the dough was very soupy. Its either the milk or i need a new scale. Approximately how many cups is 440 g.

    Reply

    • Veena Azmanov

      April 15, 2019 at 9:54 pm

      Hey Becky, the recipe card below the post lets you see measurements between grams as well as cups.
      Just switch between metrics and US customary.
      440 grams flour should be 3 1/2 cups.
      Sounds like you have a bit more liquid. No worries – just add a little more flour – look at the video to see how I go about it.
      Let me know who it goes.

      Reply

  2. ay

    March 30, 2019 at 2:57 pm

    Hi,
    how if i wanna make it eggless without egg replacer or so? so it will yeast, flour, milk/water, butter/oil, salt
    please help

    Reply

  3. Candice

    January 24, 2019 at 5:46 pm

    Great recipe and great bread! My only question is…I baked mine according to the recipe. It came out beauftil but was a little dry. I used bread flour and active yeast. Any suggestions or changes I can make so it’s not as dry?
    Thank you!

    Reply

    • Veena Azmanov

      January 24, 2019 at 11:08 pm

      Hey Candice.
      Glad you liked your bread. There could be two reasons for this.
      1. That the dough needed a little more moisture. Look at my video – did the dough look soft and elastic like that? if yes, then the other reason could be that
      2. It needed to come out of the oven a few minutes before. Remember it continues to cook even after it comes out of the oven.
      3. As a tip – wrapping the bread in a clean kitchen towel soon after it comes out of the oven will help keep moisture in the bread.
      I hope that makes sense. Have a great day.

      Reply

  4. Hasson

    August 9, 2018 at 11:37 am

    Made this last week. Worked perfectly. My loaf pan was a bit bigger than you mentioned so the bread was softer and fluffy. But we loved it.

    Reply

    • Mrs H

      April 25, 2019 at 7:59 pm

      I would like to try this recipe, I just purchased a new Pullman bread pan that is 11″, can you tell me how I should adjust the baking time for a larger pan and if I can just use entire dough for pan instead of making it into 2 loaves? Thank you for your feedback,

      Reply

      • Veena Azmanov

        April 26, 2019 at 6:17 pm

        Hey Mrs H. This recipe can make one 13-inch loaf or two 7-inch loaves. I think you can use this whole recipe for the 11″. It should work and take about 50 to 60 minutes to bake. Please do let me know how it was. Thanks

        Reply

  5. Kasi

    July 29, 2018 at 3:20 am

    Thank you for this recipe, made it last week and it turned out perfect. Appreciate the detailed post and video.

    Reply

  7. Florine

    July 16, 2018 at 12:47 am

    Thank you for this recipe. I made this loaf but did not have a cover for my pan. Turned out well but the top was not square. Very tasty.

    Reply

  8. Jess

    July 14, 2018 at 11:03 pm

    Ah!! I always wondered how they go the top so square. Thanks. I need to buy this pan. By the way I tried your milk buns a few months ago. Loved it.

    Reply

    • Veena Azmanov

      July 17, 2018 at 6:29 pm

      Yes, Jess, the top has to have a lid or it won’t get that square look. So happy you enjoyed this recipe. Thanks for coming back to write this feedback. Have a wonderful day.

      Reply

  9. Dian

    July 13, 2018 at 1:21 pm

    Been wanting to try this recipe for so long- I did this week. My dough was not as soft as yours but it turned out good. Very tasty too. Thanks for the recipe

    Reply

    • Veena Azmanov

      July 17, 2018 at 6:33 pm

      Thank you, Kenneth. So happy you enjoyed this recipe. yes, depends on how much water the flour absorbs. Sounds like you got it right. Thanks for coming back to write this feedback. Have a wonderful day.

      Reply

  10. Venessa

    July 10, 2018 at 8:14 pm

    Made these last weekend! Turned out perfect. Love how easy you make it and how well you explained the recipe. I watched the video and did exactly as you did. Thank you for sharing.

    Reply

  11. Rhync

    July 9, 2018 at 11:46 am

    Used my Pullman pan for the first time last week. I didn’t even know what that lid was for. You really have some amazing bread recipes. I love how you explain so detailed. Makes sure I succeed. Thanks for this recipe.

    Reply

    • Veena Azmanov

      July 12, 2018 at 9:35 am

      Thank you, Rhync. So happy to hear you enjoyed this recipe. Yes, many people don’t realize there is a reason for that lid. Thank you for coming back to write this feedback.

      Reply

  12. Dolores

    June 15, 2018 at 7:56 pm

    The bread looks so delicious!
    I’d love to try it out. Could you tell me how long you can store this bread?
    One thing i’d like to note is that it’s “pain de mIE” not “pain de mEI”.

    Thanks for sharing this!

    Reply

    • Veena Azmanov

      June 15, 2018 at 11:04 pm

      Thank you so much Dolores for pointing that out. Not sure how I messed up with the mie… Thank you.
      This bread has a shelf life just like regular sandwich bread. I usually keep it for two to three days easily well wrapped at room temperature. stays well.
      My Rhea loves this bread and I usually make one for her school sandwiches- when it’s cool I slice it, wrap it well and keep it in the freezer. Everday I remove 2 slices for her lunchbox and just thaw it for 30 seconds in the microwave. The condensation revives it and it’s just like fresh out of the oven.
      If you try it, let me know how it goes.

      Reply

  14. Melissa

    May 17, 2018 at 10:51 pm

    Hi there, I just bought a pullman tin and would love to try your recipe but am stuck as I don’t know how much warm water to use to activate the 2TBS of instant yet? Thanks!

    Reply

    • Veena Azmanov

      May 17, 2018 at 11:07 pm

      Hey Melissa. Sorry about that.. there is no water in this recipe, just warm milk. You add the yeast to the warm milk – just the way it shows in the recipe video. Thanks

      Reply

  17. Sandhya Ramakrishnan

    May 1, 2018 at 3:31 pm

    Veena, I bought a Pullman pan almost a year back and yet to use it. This is perfect. I have a question though, did you use the small pan or the large one? The recipe says 2 loaves, so I am assuming, it is the smaller pan. Would this recipe be good for the large pan?

    Reply

    • Veena Azmanov

      May 1, 2018 at 3:50 pm

      Hey Sandhya. You must put that pan to use with this recipe. Make sure to butter the pan well if it’s the first time use. I used the small pan. You can make two small loaves or one large loaf.

      Reply

  20. upeter

    May 1, 2018 at 4:56 am

    Thank you for this recipe. Another successful bread recipe for me. I tried it as soon as you posted the recipe. I love your burger buns and now this is my next favorite. I somehow always have great success with your bread recipes. I think it’s because you make it look so easy I am not so stressed. Thank you .

    Reply

    • Veena Azmanov

      May 8, 2018 at 8:53 am

      Thank you, Upeter. So happy you had success with this recipe and that my recipes work for you. Bread making can be therapy if you don’t stress. You must enjoy the process. Thank you so much for coming back to write this feedback. Appreciate it very much. Have a wonderful week.

      Reply

  29. Jenn

    April 30, 2018 at 2:54 pm

    I’ve never heard of Pullman sandwich bread before but I am indeed fascinated by the square corners! What a great homemade recipe — trying this super soon once I get the right pan! Thanks for sharing with us!

    Reply

  32. Tina

    April 29, 2018 at 11:48 pm

    What a lovely loaf of bread. I love the corners, that looks hard to do. Thanks for the links on the loaf pan, it looks so interesting. Going to have to try this, it looks AMAZING!

    Reply

  34. Ginny

    April 29, 2018 at 7:54 pm

    What a beautiful loaf of bread. I didn’t know that pan existed and it is so cool! Love how you pat your bread at the end of the video. The slices are prefect.

    Reply

  35. Jenni LeBaron

    April 29, 2018 at 7:10 pm

    I love that this is a recipe you grew up with. My mom was an expert bread baker too and my siblings and I always fought to get to the heel of the bread first – something you would only do with home baked bread! What a great recipe!

    Reply

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