Pullman Sandwich Bread
French Pain De Mie
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
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.
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.
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. (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.
Ingredients and Substitutes (Save/Pin)
- Flour – Often bread flour is recommended for making homemade bread. But, I have been making bread now for over 10 years and back then I didn't have bread flour as an option so I've always used all-purpose flour. I continue to use all-purpose and highly recommend you do as well.
- 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 in most bread is not really to add sweetness. The sugar and fat 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.
Useful Tips and Tools
- Use 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.
- 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. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. (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.
- And, a good baking tray is as important to bread baking as it is to other baking. 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.
- Also, 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.
How to Make A Pullman Sandwich Bread aka Pain de Mie (Save/Pin)
This recipe will make one 13 x 4 x 4 loaf or two 7 x 4 x 4 loaves.
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 minute 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.
- 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 sticking to the work surface
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!
Pullman Sandwich Bread aka Pain de Mie Recipe
Print Pin RateDescription
Ingredients
This recipe will make one 13 x 4 x 4 loaf or two 7 x 4 x 4 loaves.
- 1 1/2 cup (360 ml) Warm milk (110 F)
- 4 tbsp Butter room temperature
- 1 Egg large
- 2 1/4 tsp (7 g) Instant dry yeast (1 tbsp - 1 packet)
- 1 tbsp (1 tbsp) Sugar
- 1 1/2 tsp Salt
- 4 cups (500 g) All-purpose flour
- 1/2 cup (60 g) 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.
- 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 sticking to the work surface
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 Notes
Tips for making the perfect sandwich bread every single time
- 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 because every cup of flour can weigh differently depending on how you fill it.
- 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 on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter 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 (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.
Equipment
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
Frequently Asked Questions?
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.
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.
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. 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.
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.
Yes, with a few tweaks. Bread from white wheat flour will be softer in texture than whole wheat bread and needs a little less water. I recommend using my whole wheat sandwich bread recipe which uses both white and whole wheat flour.
This bread doesn't usually last long in our home and these never go to waste.
These are great to use in French toast as well as toasted or grilled sandwiches.
Any hard leftover bread can be pulsed in the food processor and used for coating schnitzel or breaded Crispy Chicken
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.
No, brioche dough is richer with more butter and more eggs. I do have a brioche loaf which also uses a Pullman loaf pan.
Absolutely. You can bake this in a standard loaf pan. The top will be rounded not square just like we did in my classic sandwich bread recipe.
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Tom
I followed the recipe exactly as written and the bread is epic! My oven cooks a bit fast and at 25 minutes the temperature of the bread was 198 degree F. So pulled from the oven...makes perfect toast, too!
Veena Azmanov
Thank you so much, Tom for the lovely feedback. I am so happy you enjoyed making this bread
Keith Weiland
This is a nice recipe and which makes a nice bread. I just wanted to comment that the Sugar and Fat are not there to feed the yeast. If you left them out the yeast wouldn't know the difference. The Sugar and Fat are there to keep the bread moist and soft and tender and for flavour. The sugar holds a lot of water keeping the bread moist and the fat softens the texture and makes the bread more tender and adds a lot of flavour especially if you use butter.
Veena Azmanov
Thank you
Anna Thomas
Hi Veena,
I only have a 9 inch Pullman on hand so do you think I should halve the recipe or use the full recipe? I ask because I tried a different recipe (which failed) and that called for 390g of flour for the 9 inch pan. The dough rose well for both rises but didn't fill the pan when baked (do you know why?). So if i were to halve your recipe that would mean 250g of flour. Would that suffice?
Thanks so much!
Veena Azmanov
Hey Anna. The thing about Pullman bread is that it needs the right amount of dough for the pan. In this case, you can make 2 x 7-inch loaf or 1 x 13-inch loaf. So, your 9-inch may be too big or too small. What you can do is make the full recipe. Use 2/3 dough for your 9-inch loaf pan and make dinner rolls with the remaining dough. I hope that makes sense.
Hajra
Hi Veena, the recipe looks great wanted to give it a try. But I have a small doubt. I will be using a stand mixer for kneading, You have mentioned once all ingredients are combined 2 min more, is the 2 mins kneading time enough? What is the total kneading time, or did I get it wrong. Awaiting ur reply thanks.
Veena Azmanov
yes the kneading time is for the stand mixer on medium to high speed. total should be about 5 minutes.
Annette
I've made the 13" version many times and it always turns out fantastic. I do usually need to add additional flour during the kneading. I just add 1 tablespoon at a time until it pulls away from the sides of the bowl and can be handled but it's still tacky and soft which makes a tender moist loaf. I slice mine after cooling then freeze and it is delicious plain or toasted. Thank you!
Veena Azmanov
Thank you, Annette. I am so happy to hear that you are enjoying this recipe. Thank you for the feedback.
Rebecca
Thank you Veena for this wonderful recipe! Tried it today and it is indeed nice and fluffy. My family love it so much. However, one disappointment for me is that it did not rise up to my covered tin. It did not spring up as much in the oven which the shape ended up to be a dome rather than a nice square loaf. Any idea what went wrong? Please advise. Thank you again!
Veena Azmanov
Hey Rebecca. So sorry to hear that.... Not sure why? Did it rise for the first time? And what size pan did you use?
Thanks
Rebecca
It rise to double during bulk proofing and i'm using 7x4x4 tin.
Veena Azmanov
Ok... well, wonder what happened. Thanks
Frank
Great recipe, tried it and it was really good. I was wondering if its also ok if I substitute whole wheat flour?
Veena Azmanov
Hey Frank, I am so happy you enjoyed this recipe. You can replace half the flour with whole wheat and adjust water as necessary. Thanks
Keri
I just tried the recipe and I’m really confused as to why my dough became really stiff...so stiff I had to take it out of the stand mixer because it was too hard for it. I followed all the measurements using a scale... Any clue why this happened?
Veena Azmanov
Every dough absorbs water differently, Keri. Not sure what happened in your case. But it should not be too stiff. It should be a soft, elastic dough. Sorry this happened
Keri
Will the recipe still work if I reduce the amount of flour or increase the amount of milk until I get the right consistency?
Veena Azmanov
Yes, Keri. It should still work. Add a bit more milk and knead to the right consistency. Let me know
Judy
This is my third time making this bread- I am in love with this recipe and my Pullman pan.comes out perfectly each time. Thank you
Veena Azmanov
Thank you so much Judy. I am so happy to hear that.
Tamsin
Hi Veena! LOVE your recipes!
I don't have a stand mixer, so I will be doing all of this by hand. Does that change the amount of time I have to knead, or do the times stay the same as in the recipe? EXCITED!!
Veena Azmanov
Yes, Tamsin. You will need to knead longer. Look for consistency of dough rather than the time of kneading. You want a soft, smooth dough that springs back. Takes between 5 to 8 minutes depending on your kneading skills
Chris
This bread was wonderful. I used bread flour with about 100 grams of whole wheat and 80 grams of AP as my AP flour was running low. Everything else was the same. It filled the 13 inch pullman nicely. I didn't need any additional flour as the bread flour created a stiffer dough. It was tender and flavorful. Thank you for the recipe.
Veena Azmanov
Thank you, Chris. Yes, I use half whole wheat sometimes. Though it often needs some water adjustments. I'm glad this was a success. Thank you for coming back to write this feedback.
Tiffany
I just made this bread in the larger 13x4x4 pan, and it turned out AMAZING! I followed the recipe as written (I weighed my flour). It turned out with a beautiful golden exterior all around and has the perfect amount of chew to it (I couldn’t help but cut into it a little before an hour of cooling). Thanks for this wonderful recipe!
Veena Azmanov
Thank you, Tiffany. I am so happy this turned out beautifully for you. Thank you for so much for coming back to write this feedback
Lauren Mulder
This bread tastes amazing. However, I’ve made it twice and both times it didn’t fill the bread pan. After the second proof, it was almost the full size of the pan, about an inch from the top....but then it didn’t get any bigger. I am using brand new yeast, checked the temp of my water, and made sure to allow adequate time for rising. What am I doing wrong? The flour that is reserved for kneeding...do you use all of it?
Veena Azmanov
Hi Lauren, Sorry to hear that.
I have just adjusted the flour and water by a bit today because I was testing the recipe again. I think this should do it.
Usually, If you are using a stand mixer then you will need to add the reserved flour in the mixer to get a not so sticky dough.
If you are kneading then you will use that to knead by hand.
I hope this helps. Thank you so much for the flour.
Erica
Hi, there. I just came across this recipe when researching bread/loaf pans. It looks yummy! My question is, if you only have one loaf pan, and the dough is divided, what do you do with the dough half not being immediately baked? Thanks.
Veena Azmanov
You can use that dough to make a different type of bread... like
1. a rustic loaf (just shape it into a log or a ball, proof, eggwash,and bake)
2. you can also make dinner rolls - divide into 9 small or 6 big portions, roll into small balls, place in an 8-inch square baking pan.. proof, eggwash, bake
3. You can also roll it, sprinkle savory fillings like ham and cheese - roll like a jelly roll. place in an 8 inch round baking pan.. proof, eggwash and bake.
I hope this helps.
Lou
Hi. I tried this recipe but it looked quite small for 2 7x4x4 pan so I combined into just 1. When I split the dough in 2, they didn’t rise to even 2 inch off the rim... is that normal? The first rise was double.
Veena Azmanov
Hey Lou, Sorry to hear that. I do bake this in my 7 x 4 x 4-inch pan. It does rise well and square in every corner. The pictures in this post are my 7 inch loaf. Perhaps you needed to let it rise a little longer. Also, the bread should be light and airy, not dense. What about your bread?
Celyn Adams
Hi Veena
Thanks for the recipe. My bread turned up nice n fluffy. This recipe is definitely a keeper.
I used k-attachment with my stand mixer to knead the dough for 5 minutes and continued with hand kneading.
I followed the recipe to a T.
Thanks again.
Celyn from Malaysia
Veena Azmanov
Thank you, Celyn. I am so happy to hear that. Do share the pictures with us on the Facebook group. Thanks for coming back to write this feedback
Beth McCullough
This bread is delicious. I did use 1 1/2 cups milk and all the flour. My second rise did not take as long as indicated on the recipe. I will definitely make again.
Veena Azmanov
Thank you, Beth. Yes, every flour absorbs liquid differently and the rise depends on the temperature at the time and place. Thank you for the feedback.
Anneliese
Hey there!
What temp should the bread be when it's done? I have a broken wrist and can't be flipping it out of the pan to tap it on the back, lol.
Also, if making in the 13" pan, do I need to lower the oven temperature at all? I don't want it getting overcooked and tough.
Thanks!
Veena Azmanov
Hey Anneliese. Sorry to hear about your wrist. The internal bread temperature should be about 190 F. You don't need to reduce temperature but you will need to adjust the cooking time. Thanks
Anneliese
Hey there!
What temp should the bread be when it's done? I have a broken wrist and can't be flipping it out of the pan to tap it on the back, lol.
Also, if making in the 13" pan, do I need to lower the oven temperature at all? I don't want it getting overcooked and tough.
Thanks!
Veena Azmanov
Hey Anneliese. Sorry to hear about your wrist. The internal bread temperature should be about 190 F. You don’t need to reduce temperature but you will need to adjust the cooking time. Thanks
Sarah
Making this bread right now. Question: I am using my bread machine to knead the dough, so do I need to add the extra cup of flour to the dough since I'm not using the extra flour for kneading?
Veena Azmanov
Sarah, You may need at least half the extra flour I suggest start with half then add more if necessary. I don't have a bread machine so I can't tell you from experience, sorry.
Sandra Rhodes
Is this recipe for a 13" or 9" pan?
What if I use the adjustment tool on the web page to 1 loaf?
Veena Azmanov
Sandra. As I say in the post. This recipe will make one 13 x 4 x 4 loaf or two 7 x 4 x 4 loaves. So you can half the recipe and make one 7 inch loaf
Ted N
Thanks for the recipe. I have a pullman loaf pan with sliding lid. When I'm midway through the baking process, the lid pops off leading to bad results.
I have used this recipe before and it worked great. Then the last two times, I had an issue with the lid. The sliding lid is very tight when closed.
Does anyone know what could cause the build up in pressure that would make the lid pop open?
Veena Azmanov
Hey Ted. were you using the same recipe the last two times as before? There could be two possibilities
1. The dough inside is more so the pressure built up in baked bread pushes out the lid to make more space.
2. The metal in the Pullman pan is not secure. It opens up when heated and comes off. This won't happen with good quality pans. [eafl id="58561" name="Pullman loaf pan" text="good quality pans. "]
I hope this helps
Caroline
What a sticky mess !! I should have held back on the milk. I have had to add a considerable amount of flour to get it anywhere near bread dough. I have baked bread for over 40 years and haven't experienced such a sticky goo in many years. I don't know how there are so many successful reviews. I finally gave up and oiled a bowl and patted the whole thing into a mound and placed it to rise. I sure hope it miraculously transforms into a loaf a bread !!
Veena Azmanov
Hey Caroline. Sorry, this did not work for you. It's a very popular recipe and you can see from the comment many have tried it successfully. I'm sorry this didnt' work for you. I hope you find a recipe that works better for you. Thank you so much for the feedback.
Padmasini
Hi! I jus baked the bread in a 10inch pan .. for 40-45 mins.. it never turned brown.. on any side.. am I missing something...thanks for all ur recipes.. love it.
Veena Azmanov
Hey Padmasini.That is weird.
Check the temperature of your oven - is it low?
It should become nice and brown especially at 40 to 45 minutes. You can also take the bread out of the pan for the last 1o minutes
LenD
Mine did not turn out as brown as the pic at the top of this topic either (and I know my oven temps are right). Rather than brushing it with the egg wash, just take the lid off for the last 5-10 minutes or so (watch so it doesn't get TOO brown). That should get you the colour you want.
Veena Azmanov
Yes, there is no need to brush this bread with egg wash (sorry for mentioning that earlier - my bad) And yes, you can take it off the pan and bake the last 10 to 15 minutes open in the oven. This gives a nice brown color too. But I usually don't need to do that. It has a nice brown color.
LenD
In the process of proofing now. I needed the 2lb size (13x9x4 pan). A word of advice: I tried to use my h.d. Breville Mixer (the BIG one) and this dough was too much for it to handle. Bogged down. Reason I mention this is if you are using a normal stand mixer I would recommend making this in two separate batches as far as the mixing goes BUT when it comes time to proof it, re-combine the two dough portions in one bowl. Your machine (and sanity) will thank you. I did not do this by hand but rather in a food processor with dough hook.
Having said that: the ingredients are perfect for a soft easily-sliceable loaf. And a special thank you for listing the primary ingredients in grams!! Grams are universal, cups and ounces not so much. Not many bloggers bother so I really appreciate it.
I will update this after it's baked.
LenD
Turned out perfect. I did it as one loaf in a 13x4x4 pan so baked at 380o for 35min then took lid off and back in for another 5 minutes. Total of 40 minutes.
Took it's temp--205o F and out she comes to cool off. Out of pan and on rack.
Veena Azmanov
Thank you, LenD. Happy it turned out perfect. Taking it off does give you a nice golden crust. Thank you for coming back to leave this feedback.
Veena Azmanov
Hey LenD, this is just a 1lb recipe and works perfectly in my Kenwood stand mixer. There is no need to halve the recipe. I do not have the Breville so thanks for that feedback. I have never used a bread machine so I can't advise on bread mixers. Thanks for the feedback. I think you will love this recipe
LenD
It's a heavy duty food processor not a mixer but it still should have handled it. I just have to adjust.
It filled my 13x4x4 pullman perfectly. Had a piece after it cooled down (obviously). It does not need any extra butter on the slice (but it sure was nice).
Recipe is a keeper!
Veena Azmanov
Thank you so much, LenD. I love butter on my bread as well. (even brioche sandwich bread)
shree raman
Looking delicious and the process is looking so easy. Thank you for sharing.
Veena Azmanov
Thank you, Shree
Ron Doty
VEENA,
I LOVE THIS RECIPE (pullman sandwich bread) I always add an extra egg yolk to this recipe. But that is it. I also love that you give more accurate measurements by using weights rather than using measuring cups. Most all recipes go haywire because people use measuring cups to measure flour. It it so wrong. But any way I just wanted you to know that I love ALL your recipes. Keep up the great blog and all.
Big Fan!
Veena Azmanov
Thank you so much, Ron. So happy you enjoyed this and my other recipes. Appreciate you coming back to write this feedback. Thanks
Jaime
Is the baking time you listed for each of the two divided loaves? What if we want to use the full recipe in the 13 X 4 pullman pan, will the baking time increase? Thanks!
Veena Azmanov
Hey Jaime. Yes, you can use this and make a large 13-inch Pullman sandwich - You will need about 40 to 60 minutes to bake the larger loaf. Thanks
Becky
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.
Veena Azmanov
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.
Becky
Definitely was not using enough flour. It came out perfect this time. Thank you
Veena Azmanov
Awesome.... glad to hear it all worked out. Thank you so much for coming back to write this feedback.
ay
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
Veena Azmanov
Hey ay. yes, you can make this eggless. just omit the egg and use a little less flour. Everything else will remain the same. Thanks
Candice
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!
Veena Azmanov
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.
Hasson
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.
Veena Azmanov
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.
Mrs H
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,
Veena Azmanov
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
Kasi
Thank you for this recipe, made it last week and it turned out perfect. Appreciate the detailed post and video.
Veena Azmanov
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.
Lyda
Made my first Pullman loaf this weekend. Perfect. Thanks for the recipe.
Veena Azmanov
Thank you, Lyda. So happy you enjoyed this recipe. Thanks for coming back to write this feedback. Have a wonderful day.
Florine
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.
Veena Azmanov
Thank you, Florine. So happy you enjoyed this recipe. Thanks for coming back to write this feedback. Have a wonderful day.
Jess
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.
Veena Azmanov
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.
Dian
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
Veena Azmanov
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.
Venessa
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.
Veena Azmanov
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.
Rhync
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.
Veena Azmanov
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.
Dolores
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!
Veena Azmanov
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.
Deepa
Hi mam.. I have 10*5 Pullman loaf tin.. Can u tell me how much flourit requires
Veena Azmanov
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!
Melissa
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!
Veena Azmanov
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
Mike
Wow, I love how perfect the shape is. Why can't all bread be that perfectly formed?! Looks great.
Veena Azmanov
Thank you Mike.
Carrie
Wow I'd love if my bread came out so perfect like this, definitely going to try this recipe!
Veena Azmanov
Thanks, Carrie. Practice makes perfect. Been baking homemade breads for a long time now.
Sandhya Ramakrishnan
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?
Veena Azmanov
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.
Chichi
Veena. This bread looks perfect. And looks so yummy. Will give your recipe a try.
Veena Azmanov
Thank you, Chichi. I hope you try this.
Claudia Lamascolo
my breads never come out this perfect you really have a gift on baking breads and desserts! Amazed!
Veena Azmanov
Thank you so much, Claudia. I've been baking for many years now.
upeter
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 .
Veena Azmanov
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.
Sue|theviewfromgreatisland
So beautiful! I've never heard of this pan before, it definitely does look like the perfect sandwich loaf!
Veena Azmanov
Thank you, Sue. I hope you try it. It's simple and easy.
Darcey
Bookmarked this bad boy to make this weekend! thanks
Veena Azmanov
Let me know how it goes Darcey. Love to hear back.
Tina Dawson | Love is in my Tummy
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!
Veena Azmanov
Ha Tina!! I hope you make it soon. It's super easy and you will love it. Thanks for the compliments
Krista
Homemade bread is the best! I love eating it and I love smelling it!
Veena Azmanov
Absolutely the best Krista. I love it too.
Anna
Wow, such a great and delicious recipe! Thank you so much for sharing it, I can't wait to try this!
Veena Azmanov
Thank you Anna. I hope you try this.
Lisa Huff
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!
Veena Azmanov
Ah you must try this Lisa especially if you have the pan. It makes perfect corners.
Demeter
This looks perfectly square and ready for sandwich making! Thanks for sharing!
Veena Azmanov
You are very welcome Demeter <3
Christina Shoemaker
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!!
Veena Azmanov
Thank you, Christina. Gald you learned something new today. I hope you try it.
Leslie
Hi, thanks for this recipe! I’m a little confused by the salt amount though. The recipe shows 2 tsp and then 1.5 tsp beside that in brackets. Could you clarify please? Thanks, Leslie
Veena Azmanov
Sorry about that Leslie. I think I had a type error. Just fixed it. Thanks for bringing it to my attention.
Jenn
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!
Veena Azmanov
Thank you, Jenn. Yes this is definitely a must-have pan in the home if you bake bread often.
danielle wolter
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 🙂
Veena Azmanov
Thank you, Danielle. Glad you like my writing style. Hope you try this one.
Jessica Robinson
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!
Veena Azmanov
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.
Tina
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!
Veena Azmanov
Thank you, Tina. You are very welcome. I hope you try it.
sunrita
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!
Veena Azmanov
Yes, it is a very easy bread Sunrita. The ingredients are everyday bread ingredients and so is the method. I hope you try it.
Ginny
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.
Veena Azmanov
Thank you, Ginny. Yes, I wish you could hear the sound of that pat. That hollow sounds means perfectly baked bread.
Jenni LeBaron
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!
Veena Azmanov
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