Pullman Sandwich Bread

A light and fluffy homemade sandwich bread made using a pullman pan that produces a large loaf with a crumb that is perfect for slicing.

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Prep Time 20

Cook Time 30

Total Time 2 30

Servings 4" x 13" loaf

Ingredients

2 cups warm water (around 105-115º Fahrenheit)
1/4 cup granulated sugar (divided)
1 1/2 Tbsp active yeast
2 tsp salt
2 Tbsp melted butter
4 1/2 to 5 1/2 cups all-purpose flour (more or less)
Small amount cooking oil (for greasing)

Instructions

In a stand mixer, combine the warm water, 1/4 teaspoon of sugar, and yeast (take the sugar from the 1/4 cup amount). Allow to sit for 5 to 10 minutes or until the yeast has started to foam.
Add the remaining sugar, salt, melted butter, and 3 cups of flour. Mix using a bread hook. Use a spatula to scrape the sides of the bowl if needed.
Add another cup of flour and mix again. 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.
Continue to mix the dough on low speed for 4 to 5 minutes. Meanwhile, lightly grease a large bowl with cooking oil and set aside.
Work the dough into a smooth ball and add to the greased bowl. Turn to lightly coat. Cover with a damp kitchen towel or a lightly sprayed plastic wrap and allow to rise in a warm location until the dough has doubled or more.
Once the dough has doubled, punch down to knock out some of the excess air. Dump the dough out onto a clean smooth surface and shape into a large rectangle about the length of a 4" x 13" Pullman loaf pan. (*See note below.) Roll into a long loaf shape and place into the pan.
Preheat your oven to 350º Fahrenheit. Cover the pan with lightly greased plastic wrap or a damp kitchen towel. Place the pan in a warm location until it has risen slightly above the sides of the pan.
After the dough has risen, remove the cover. Bake in preheated oven for 30 to 35 minutes or until the top is golden brown. Coat the top of the loaf with butter for a soft crust.
Once cooled, store the bread in a sealed plastic bag. You can also slice the bread and store in freezer-safe plastic bags in the freezer. Enjoy!

Notes

* For a 4" x 9" one-pound Pullman pan sandwich bread recipe, see "Small Pullman Sandwich Bread: Homemade Slicing Bread Recipe".

* If you are using two regular loaf pans, divide the dough in half after the first proof. Shape the dough and place each half into the loaf pans. Please note that they might not bake as high as a regular loaf since this dough amount is specifically for a 4" x 13" Pullman pan. The baking time will also be slightly less.

* Nutrition based on whole loaf. Individual slices will vary based on their size.