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
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.
What is Pullman bread?
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. Yup!! That's the defining characteristic of this bread. That shape 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 fills the corners of the pan on all sides, giving it those perfect square corners.
I'm not really sure how true this really is, but I read somewhere that the Pullman railway company invented this bread, back in the old days, to make storage and transport easy. With this shape, they could stack the bread one on top of the 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's just right for the pan you have, so it will give you a perfect bread, not too dense nor too limp.
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 unlike the many hours needed to make 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.
- Because 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 into the pan. 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.
Bakers schedule
- Dough - 20 minutes
- Rise - 60 to 90 minutes (up to overnight in the fridge)
- Shape - 10 mins
- Proof - 60 to 90 mins (up to 2 hrs)
- Bake - 45 minutes
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, and tenderizes the dough giving it a soft texture.
Best Pullman sandwich bread recipe
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.
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 a 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 doubles 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 Pullman loaf pan seam side down.
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 the 13-inch loaf for about 45 to 50 minutes, the 9-inch loaf for about 25 to 30 minutes, and the 7-inch loaf for about 20 to 25 minutes.
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 it - this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.
- Enjoy!
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 the 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.
Tips for Success
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry of the yeast. If unsure, combine the wet ingredients from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until doubles in volume. While not recommended when in haste you can place it in a warm 100F (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
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 with a nifty sliding lid. In fact, you actually bake the bread with the lid on. So, when the bread rises as it bakes it fills 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 sandwiches, Japanese shokupan, Brioche classic as well as Brioche Pullman
More sandwich recipes
If stored properly this white bread will stay for 4 to 5 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.
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.
Yes, the only difference is that a Pullman is baked in a square pan and you need to use the right amount of dough in the pan. Too little and it won't reach the corners for a square shape, too much may cause the bread to explode in the pan during baking.
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 (pictured above). I love those too! However, if you buy a regular loaf pan you can't make Pullman 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. It is very important that you buy a good quality pan. Nothing is worse than spending time on bread and having it stuck in the pan, or the lid does not work after one or two bakes. (often an issue with low-quality metal)
A good quality pan will last you for years and will be a pleasure to use over and over again. Here are three pans that I own and love very much 13 x 4 x 4 Pullman pan, 9 x 4 x 4 Pullman pan, this 8 x 4 x 4 Pullman pan can be used for this recipe.
Each Pullman pan will have its own guide for total dough weight.
16x4x4 about 1300 - 1400 grams
13x4x4 about 1100 - 1200 grams
9x4x4 about 750 - 850 grams
7x4x4 about 550 - 650 grams
Printable Recipe
Pullman Sandwich Bread aka Pain de Mie
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Ingredients
13 x 4 x 4 Pullman loaf pan (dough weight 1240 g) (65% hydration)
- 320 g (1.5 cups) Warm milk (or water (110 F) )
- 60 g (4 tablespoon) unsalted Butter (room temperature)
- 135 g (3 large) Egg
- 45 g (3 tablespoon) Sugar (or honey)
- 10 g (3 teaspoon) Instant dry yeast
- 700 g (5¾ cups) Bread flour (or all-purpose flour)
- 13 g (2 teaspoon) Salt
9 x 4 x 4 Pullman loaf pan (total dough weight 845g) (66% hydration)
- 240 g (1 cups) Milk (or water (110F) )
- 45 g (3 tablespoon) unsalted Butter (room temperature)
- 95 g (2 large) Egg
- 30 g (2 tablespoon) Sugar (or honey)
- 7 g (2 teaspoon) Instant dry yeast
- 500 g (4 cups) Bread flour (or all-purpose flour)
- 9 g (1¾ teaspoon) Salt
7x 4x 4 Pullman Pan (total dough weight 600 g) (64% hydration)
- 180 g (¾ cups) warm milk (or water)
- 30 g (2 tablespoon) unsalted Butter (room temperature)
- 45 g (1 large) Egg
- 15 g (1 tablespoon) Sugar (or honey)
- 5 g (1 teaspoon) Instant dry yeast
- 350 g (2¾ cups) Flour
- 6 g (1 teaspoon) Salt
Instructions
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 and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatulaPro 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 bread, and this is only possible when the dough is soft, elastic, yet slightly sticky.
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 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 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 Pullman loaf pan seam side down.
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 the 13-inch loaf for about 45 to 50 minutes, the 9-inch loaf for about 25 to 30 minutes, and the 7-inch loaf for about 20 to 25 minutes. 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 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!
Recipe Notes
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry of the yeast. If unsure, combine the wet ingredients from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until double in volume. While not recommended when in haste you can place it in a warm 100F (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Baking pan options for this recipe
- This will make one 13 x 4 x 4-inch Pullman bread - bake for 45 to 50 minutes
- Or two 7 x 4 x 4-inch Pullman bread bake each for 25 to 30 minutes
- You can use ⅔ of the dough into a 9 x 4 x 4-inch Pullman pan (bake for 40 to 45 minutes). Use the rest of the dough to make 6 small buns by simply shaping them into small balls on a baking tray. Let rise and bake for about 18 to 20 minutes
Nutrition Information
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
Jen
I’m trying to make this by hand kneading and unfortunately the dough is entirely too sticky without adding at least half a cup of flour. I’m also replacing the sugar with honey so that could be part of the problem. I’d advise anyone replacing sugar with honey to add extra flour.
Theresa
Second time making and perfect both times! I don’t use “instant “ yeast just active yeast, same measurements. Thank you
Veena Azmanov
Thank you, Theresa for the lovely feedback.