Pullman Pan Sandwich Bread

Yummy, homemade sandwich bread is not as hard to make as you think!

I love this recipe for sandwich bread! This recipe uses a large, 13 x 4 x 4 Pullman pan (with or without the lid), which is perfect for sandwich bread. I have learned a couple tricks that I would like to share that have made this a much more simple process.

First, make sure butter and eggs sit out at room temperature for a while before starting your recipe. You can microwave your butter for a few seconds if you are short on time and break and whisk your eggs in a small bowl to speed up the process.

Also, I microwave the milk for 1 ½ minutes to get it almost perfectly warmed for the yeast. Your microwave results may vary, so make note of what works for you for next time. Be sure to use a thermometer because you can kill the yeast if it is too hot!

With instant dry yeast, it takes about half of the time to prep. There is no need to activate/proof instant dry yeast, but I like to check to make sure it is still good before adding the other ingredients. The foaming lets me know it is fine to use. You can skip this step if you want, and add the yeast into the dry ingredients.

Salt can kill the yeast, so make sure to add flour first.

Wrapping the loaf in a clean towel when cooling helps to keep the crust soft, which is perfect for sandwich bread. Remove the lid and allow to cool openly if you want a crispy crust.

Don't add more flour! You want a loose, sticky dough for a good texture for sandwich bread. Adding more flour will make for a dense bread, instead of a light and fluffy texture.

Pullman Pan Sandwich Bread

Ingredients

• 1 ½ cups warm milk (110-120 F)

• 2 tablespoons sugar or honey

• 2 ½ teaspoons instant dry yeast

• 2 large eggs, whisked, room temperature

• 5 ¼ cups flour

• 1 ½ teaspoons salt

• 4 tablespoons butter, room temperature

Directions

1. Add milk, sugar and yeast stand mixer bowl with dough hook attachment, whisking just to combine. Allow to set for 5 minutes to check that yeast is active.

2. Add eggs and gently whisk to combine.

3. Add flour then salt and mix on low speed until combined, using a spatula to scrape sides.

4. Knead for 4-5 minutes on low-medium speed.

5. Add butter in small amounts and knead for 3-4 more minutes.

6. Allow dough to rest in bowl covered with a clean towel for 10 minutes.

7. Turn out the dough onto a clean, lightly floured surface and shape in a rectangle.

8. Roll the rectangle into a log shape (much like a cinnamon roll) about the length and width of your pan, pinching the seam.

9. Place the roll of dough in a greased 13 x 4 x 4 Pullman pan, seam down.

10. Allow to rise for another 45 minutes. If you plan to use the lid, place the lid when the dough rises within 1 inch of the top of the pan to prevent falling.

11. Preheat your oven to 385 degrees at about 30 minutes into the rise.

12. When rise is complete and oven is fully preheated, place pan in center of hot oven, and bake for 45-50 minutes.

13. Remove pan and open lid about 1 inch, allowing to cool in pan for 10 minutes.

14. Remove loaf from pan completely after 10 minutes, and wrap in a clean kitchen towel.

15. Allow to cool at least one hour before slicing.