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.
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What is it about four square corners that make a 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.
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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.
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
Smart? Now, it is very important that you buy a good quality pan. Nothing is worse than to spend time on a 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.
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.
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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.
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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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Pullman Sandwich Bread Recipe, Pullman Loaf recipe, French Bread Pain De Mie Sandwich Bread Recipe
Pullman Sandwich Bread aka Pain de Mie Recipe
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
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!
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Nutrition Information
Don’t forget to read my post –
10 Best Gifts for Bread Bakers.
Gift Guide for Bread Bakers, 10 best gifts for bread bakers,
Do you love baking homemade bread? I do enjoy it very much too!
Feel free to check out my – Slice of Bread – Homemade Bread Collections or see my Recipe Index for a collection of all recipes on this blog.
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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.
Thank you, Hasson. So happy to hear you had success with this recipe and loved it. Thanks for coming back to write this feedback. Have a lovely week.
Thank you for this recipe, made it last week and it turned out perfect. Appreciate the detailed post and video.
Thank you, Kasi. So happy you had success with this recipe and that you enjoyed it too. Thanks for coming back to write this feedback. Have a wonderful week.
Made my first Pullman loaf this weekend. Perfect. Thanks for the recipe.
Thank you, Lyda. So happy you enjoyed this recipe. Thanks for coming back to write this feedback. Have a wonderful day.
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.
Thank you, Florine. So happy you enjoyed this recipe. Thanks for coming back to write this feedback. Have a wonderful day.
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.
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.
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
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.
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.
Thank you, Awnet. So happy to hear you enjoyed this recipe. Yes, it is so easy to make. Thank you for coming back to write this feedback.
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.
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.
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!
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.
Hi mam.. I have 10*5 Pullman loaf tin.. Can u tell me how much flourit requires
Hey Deepa. You will need one full recipe for your pan. I made two small with this your 10-inch pan will use the full recipe. Enjoy!
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!
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
Wow, I love how perfect the shape is. Why can’t all bread be that perfectly formed?! Looks great.
Thank you Mike.
Wow I’d love if my bread came out so perfect like this, definitely going to try this recipe!
Thanks, Carrie. Practice makes perfect. Been baking homemade breads for a long time now.
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?
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.
Veena. This bread looks perfect. And looks so yummy. Will give your recipe a try.
Thank you, Chichi. I hope you try this.
my breads never come out this perfect you really have a gift on baking breads and desserts! Amazed!
Thank you so much, Claudia. I’ve been baking for many years now.
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 .
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.
So beautiful! I’ve never heard of this pan before, it definitely does look like the perfect sandwich loaf!
Thank you, Sue. I hope you try it. It’s simple and easy.
Bookmarked this bad boy to make this weekend! thanks
Let me know how it goes Darcey. Love to hear back.
Veena I swear, this bread will haunt my dreams until I get down and make it for myself! It is sheer perfection! That crumb. That texture! Muah!
Ha Tina!! I hope you make it soon. It’s super easy and you will love it. Thanks for the compliments
Homemade bread is the best! I love eating it and I love smelling it!
Absolutely the best Krista. I love it too.
Wow, such a great and delicious recipe! Thank you so much for sharing it, I can’t wait to try this!
Thank you Anna. I hope you try this.
So I’ve had that loaf pan for YEARS but have never used it! Thank you for the inspiration to get it out of storage and give it a try!
Ah you must try this Lisa especially if you have the pan. It makes perfect corners.
This looks perfectly square and ready for sandwich making! Thanks for sharing!
You are very welcome Demeter <3
Well this was an education for me! I had no idea about the square corners! This looks fantastic and I can’t wait to make it!!
Thank you, Christina. Gald you learned something new today. I hope you try it.
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!
Thank you, Jenn. Yes this is definitely a must-have pan in the home if you bake bread often.
This sounds great Veena! And you always provide such easy step by step instructions, which is awesome! One of these days I will make some of this bread 🙂
Thank you, Danielle. Glad you like my writing style. Hope you try this one.
What a beautiful loaf of sandwich bread!! My mom made breads each week to sell to the local neighbors and this bread would be something she would of baked! Such a wonderful bread!
Ah, in the beginning, my mom made bread to sell too, Jessica. Back then it didn’t really pay well. This sure has fond memories for both of us.
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!
Thank you, Tina. You are very welcome. I hope you try it.
Just looking at the bread is making me want to eat it. It looks so yummy and the ingredients list is also easy. will surely give it a go!
Yes, it is a very easy bread Sunrita. The ingredients are everyday bread ingredients and so is the method. I hope you try it.
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.
Thank you, Ginny. Yes, I wish you could hear the sound of that pat. That hollow sounds means perfectly baked bread.
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!
Thank you Jenni. In our home we left the ends for mom because it was her favorite. Now it’s mine. Yeah, this bread sure has fond childhood memories for me. THanks