Pullman Sandwich Bread – A 13″ Homemade Slicing Bread Recipe

Instead of needing to go to the store to purchase a loaf of sandwich bread, you can easily make it yourself using a 13″ Pullman pan. This recipe produces a large loaf of yeasted bread that measures 4″ by 13″ and is perfect for a family. The crumb is just right for slicing and holding all of your favorite sandwich toppings while staying soft and fluffy.

Since the 13″ Pullman pan is much larger than a traditional loaf pan, you won’t be short on bread after just a few slices, which can become a big issue in any household where kids are involved! (If you need a recipe for a smaller loaf pan, try my Small Pullman Sandwich Bread recipe.)

With two teenage kids, I got tired of constantly running out of sandwich bread and then having to head out to the store just to get some, so that’s how this recipe came about. In addition, I’ve been on a journey to make all of our bread products from scratch. That means all of our family’s dinner rolls, biscuits, hamburger buns, hot dog buns, and sandwich bread are made at home. And it also means trying to find the best recipes for those items.

Why You’ll Love This Recipe

• Makes a large, family-sized loaf like what you see in grocery stores
• No preservatives or unnecessary ingredients
• Step-by-step instructions make it perfect for beginners
• Soft texture with good crumb that is great for sandwiches
• Loaves can be frozen for later enjoyment

What Exactly Is A Pullman Pan?

This recipe calls for the use of a 4″ x 4″ x 13″ Pullman pan. I use the USA Pan Bakeware Pullman Loaf Pan with Cover (Product Link), which is a specific brand of loaf pans made in the United States. (I love all of their baking pans, to be honest!)

So what is a Pullman pan? Also called pain de mie, the name “Pullman” refers to a specific-shaped pan. The pan has straight sides and a lid that can create a perfectly square loaf. The result is a loaf of bread that is perfect for slicing into sandwiches.

Pullman pans are super easy to use and don’t require grease or oil of any type. You simply add the dough, allow it to rise and bake, then wipe it clean. You can get the pans with lids or without. I prefer not to use the lid for this recipe for a more natural, rounded top.

You can get Pullman pans in different sizes, including a one-pound loaf size of 4″ x 9″. However, we like to use the larger one because a regular loaf of bread doesn’t last long with our family of four.

If you only have regular loaf pans on hand, you can still make this recipe, but divide the dough in half after the first proof. Just keep in mind that two regular loaves will not be as full or as tall once proofed and baked, since this recipe is specifically for the 4″ x 13″ pan. (You can find my recipe specifically for a 4″ x 9″ Pullman pan here: “Small Pullman Sandwich Bread: Homemade Slicing Bread Recipe”.)

Ingredients For A 13″ Pullman Sandwich Bread Loaf

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

The ingredients for this sandwich loaf bread are very simple and likely already in your pantry. With only 6 simple ingredients, you can enjoy freshly baked bread right in your own home. No extra items, no preservatives, and no long list of ingredients like you see on store-bought loaves of bread.

• Water – Use warm water to help wake the yeast up. If the water is too hot, it can kill the yeast. Aim for a temperature of around 105 to 115º Fahrenheit.
• Sugar – Regular granulated sugar works fine for this recipe.
• Yeast – Active yeast is used as the raising agent. Instant yeast can also be used if that is what you have on hand.
• Salt – Regular table salt is fine. Our favorite is Redmond’s Real Salt (Product Link)
• Melted Butter – We use salted butter because that is what I always have on hand in the kitchen. If you want to use unsalted, add a pinch more salt when making the dough.
• Flour – Any all-purpose (AP) flour works great. You can also swap out the all-purpose flour for bread flour on a 1-to-1 ratio. However, bread flour contains extra protein, which creates a slightly chewier texture. The loaf might also be a bit taller and have more structure than one made with AP flour. Add a tablespoon or two more water if needed. (You can read more here: “Bread Flour & All-Purpose Flour: A Beginner’s Guide”.)

Instructions For Pullman Sandwich Bread

In a stand mixer or a large bowl, combine the warm water, 1/4 teaspoon of sugar, and the yeast. Take the sugar from the original amount. (It’s not in addition to the original 1/4 cup amount.)

Allow the mixture to sit for 5 to 10 minutes or until the yeast has started to foam. If you are using Instant Yeast, then you can skip this part and move on to adding the remaining ingredients immediately.

If your yeast has not foamed after 10 minutes, it could be that your yeast is dead. Toss the mixture and try again with a new batch. Also, make sure that your water is not too hot since this can also kill your yeast. Aim for a temperature of around 105 to 115º Fahrenheit.

Once the yeast is good and foamy, add the other ingredients. Mix in the rest of the sugar as well as the salt, melted butter, and 3 cups of flour.

Combine using the bread hook attachment on your stand mixer. After the mixture is mostly combined, stop and use a spatula to scrape the sides of the bowl as needed. At this point, the dough will still be extremely wet.

Continue Making The Bread Dough

Add another cup of flour and mix again, scraping the bowl if needed. Continue adding 1/2 cup of flour at a time, mixing in between, until the dough starts to pull away from the bowl. The dough will still be slightly sticky to the touch when it is ready.

The amount of flour you use will vary because of conditions like the temperature and humidity in your kitchen. It’s best to go off the look and feel of the dough as opposed to actual quantities of flour being used.

It can take a bit to get the hang of things, so don’t stress the first few times you try baking bread. You’ll be an expert in no time at all!

Once the dough is still slightly sticky but pulls away from the sides of the bowl, continue to mix on low speed for 4 to 5 minutes. If you are doing this by hand, knead on your countertop for about 10 minutes. (Consider this your arm workout for the day!)

While the mixer is going (or to give your arms a break), lightly grease a large bowl with cooking oil and set it aside. You need a bowl or container large enough to hold double the amount of dough you just made. I find that a 3-quart bowl works perfectly.

The First Proof – Pullman Sandwich Bread

After the time is up, work the dough into a smooth ball and add it to the prepared bowl. Turn the dough to lightly coat.

Cover the bowl with a damp kitchen towel or a piece of plastic wrap lightly sprayed with oil. I prefer the plastic wrap since I sometimes have issues with the dough sticking to the towel.

Place the bowl in a warm location to allow it to rise. Our oven has a “bread proof” setting, so I like to put the bowl in there to allow it to rise a bit quicker, especially if our kitchen is cold.

You can also just put the light on in your oven for a bit of extra heat. Just don’t forget it’s in there and accidentally preheat your oven!

Allow the dough to rise until it has at least doubled in size. This usually takes around an hour, but the time will vary on the temperature of your home.

Shaping The Dough

Once the dough has doubled, remove the towel or plastic wrap and punch down to knock out some of the excess air. This is one of my kids’ favorite parts of baking bread!

Dump the dough out onto a clean, smooth surface. Shape it into a large rectangle about the length of 12 to 13 inches to match the length of the Pullman pan. Roll the dough into a long loaf shape and place it into the pan. 

Don’t worry if your dough isn’t nice and smooth. You can see how not picture-perfect mine looks below! It will even out and smooth as it rises and bakes.

If you aren’t using a 4″ x 13″ Pullman pan and are using a regular loaf pan, divide the dough into two halves. Shape the dough and place each half into regular loaf pans.

Please note that two regular pan loaves may not bake as high as the long Pullman loaf since this recipe is specifically for a 4 x 13″ Pullman pan. The baking time will also be slightly less.

The Second Proof & Baking

Preheat your oven to 350º Fahrenheit. As it is warming up, cover the pan with a piece of lightly greased plastic wrap or a damp kitchen towel. Allow the dough to rise until it has gone slightly above the sides of the pan.

After the dough has risen, remove the cover. Bake the loaf in your preheated oven for 30 to 35 minutes or until the top is lightly golden brown.

Remove the loaf from the oven and coat the top with butter for a softer crust while the bread is still warm. Allow the bread to cool on a rack before slicing. (Although, there’s nothing like a slice of warm, freshly made homemade bread! It will just be harder to cut smoothly.)

Once the loaf has cooled to room temperature, store the bread in a sealed plastic bag or container. (Be sure to enjoy a slice of two first!) I like to use these 18 x 4 x 8 Inches Reusable Plastic Loaf Storage Bags (Product Link) to store my baked products.

Use the bread within 3 to 4 days. Slice only what you need and keep the rest as one piece. You can also slice the bread and store it in freezer-safe plastic bags in the freezer for later use.

How To Freeze Homemade Pullman Sandwich Bread

Homemade bread doesn’t have preservatives like store-bought breads, so it won’t last as long before getting moldy. Stored properly at room temperature, most homemade bread stays fresh for only 3 to 4 days.

One way to prolong this timeframe is to freeze the bread. Homemade bread is great for freezing and will be almost the same consistency once thawed.

To freeze homemade bread, allow the bread to come to room temperature. Wrap the loaf tightly in plastic wrap and place it in a freezer-safe bag or container. You can either freeze whole loaves or slice the bread before freezing. Label and freeze.

When properly stored, frozen bread is good for around 3 months. When you are ready to use the bread, remove it from the bag and allow it to thaw at room temperature. Toast or use as usual.

Troubleshooting Issues

Why didn’t my bread rise? There are a few reasons why this occurs. First, your yeast may have expired, or the water used was too hot. Using too much flour can also cause a dense dough that can’t expand as well. Also, make sure you are allowing the dough to double in size before shaping. If your kitchen is cold, this may take longer than an hour.

The loaf collapsed after baking. If your loaf sinks as it cools after baking, most likely the dough was overproofed. When a dough rises for too long, the gluten structure will weaken, and it will collapse.

My bread is too dense. This can be caused by a few issues. First, your dough may not have had enough time to rise properly. Allow it to fully double before shaping. Another issue is that you added too much flour. Allow the dough to mix for a few minutes before adding more flour. Also, not kneading the dough for those extra minutes can cause a dense crumb.

The dough is too sticky. This is a pretty easy fix, just add a bit more flour to your dough. We’re talking like a tablespoon or so at a time. Allow it to mix in completely before adding any more. Also, the dough will get less sticky as the gluten structures develop and the liquid is absorbed.

Until next time, thanks for stopping by!
– Chelsea

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