Homemade Sandwich Bread (Pullman Loaf)
Homemade Sandwich Bread (Pullman Loaf)
Ingredients
For the Dough
- 1 1/4 cups warm water, 105-115°F
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons unsalted butter, melted and cooled
For Greasing
- 1 tablespoon unsalted butter, melted, as needed
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a separate large bowl, whisk together the all-purpose flour and salt. Pour the activated yeast mixture and 2 tablespoons of the melted unsalted butter into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface (a silicone mat works well). Knead the dough for 8-10 minutes until it is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
⏱️ 10 min
- 4
Lightly grease a clean large bowl with 1 tablespoon of melted unsalted butter. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using your hands, flatten the dough into a rectangle, approximately 9x12 inches.
⏱️ 5 min
- 6
Starting from one of the shorter ends, tightly roll the dough into a log. Pinch the seam closed along the bottom and at the ends to seal. Grease a 9x4x4-inch Pullman loaf pan (or standard loaf pan if a Pullman pan is unavailable) with a little melted butter.
⏱️ 5 min
- 7
Carefully place the dough log, seam-side down, into the prepared Pullman loaf pan. If using a Pullman pan, slide the lid into place, leaving a small gap if desired for a slightly domed top, or fully closed for a perfectly square loaf. If using a standard loaf pan, cover loosely with plastic wrap. Let the dough rise in a warm place for 45 minutes to 1 hour, or until it has nearly filled the pan.
⏱️ 45 min
- 8
Preheat your oven to 375°F. Bake the bread with the lid on (if using a Pullman pan) for 25 minutes. If using a standard loaf pan, bake uncovered.
⏱️ 25 min•🌡️ 375
- 9
Remove the lid from the Pullman pan (if applicable) and continue to bake for another 10-15 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200-210°F. Use oven mitts to handle the hot pan.
⏱️ 15 min•🌡️ 375
- 10
Once baked, immediately remove the loaf from the oven and turn it out onto a wire rack to cool completely. This is crucial for preventing a soggy bottom and ensuring the crumb sets properly. Slice only once fully cooled.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sandwich Bread (Pullman Loaf)
Ingredients
For the Dough
- 1 1/4 cups warm water, 105-115°F
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast, one packet
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons unsalted butter, melted and cooled
For Greasing
- 1 tablespoon unsalted butter, melted, as needed
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a separate large bowl, whisk together the all-purpose flour and salt. Pour the activated yeast mixture and 2 tablespoons of the melted unsalted butter into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface (a silicone mat works well). Knead the dough for 8-10 minutes until it is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
⏱️ 10 min - 4
Lightly grease a clean large bowl with 1 tablespoon of melted unsalted butter. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 5
Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using your hands, flatten the dough into a rectangle, approximately 9x12 inches.
⏱️ 5 min - 6
Starting from one of the shorter ends, tightly roll the dough into a log. Pinch the seam closed along the bottom and at the ends to seal. Grease a 9x4x4-inch Pullman loaf pan (or standard loaf pan if a Pullman pan is unavailable) with a little melted butter.
⏱️ 5 min - 7
Carefully place the dough log, seam-side down, into the prepared Pullman loaf pan. If using a Pullman pan, slide the lid into place, leaving a small gap if desired for a slightly domed top, or fully closed for a perfectly square loaf. If using a standard loaf pan, cover loosely with plastic wrap. Let the dough rise in a warm place for 45 minutes to 1 hour, or until it has nearly filled the pan.
⏱️ 45 min - 8
Preheat your oven to 375°F. Bake the bread with the lid on (if using a Pullman pan) for 25 minutes. If using a standard loaf pan, bake uncovered.
⏱️ 25 min•🌡️ 375 - 9
Remove the lid from the Pullman pan (if applicable) and continue to bake for another 10-15 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200-210°F. Use oven mitts to handle the hot pan.
⏱️ 15 min•🌡️ 375 - 10
Once baked, immediately remove the loaf from the oven and turn it out onto a wire rack to cool completely. This is crucial for preventing a soggy bottom and ensuring the crumb sets properly. Slice only once fully cooled.
⏱️ 60 min