This White Pullman Bread recipe using a Pullman Loaf Tin is ideal for making sandwiches. A finely textured sandwich loaf that also makes great toast. Easy to slice thick, thin, or doorstep slices. Reduce the amount of yeast in hot weather and experiment with a mix of different flours such as Light Rye, Cotswold Crunch, Ancient Grains, and Strong White Bread Flour.
I've tested this new recipe many times. I wanted to adapt my basic white loaf recipe using this new Pullman Sandwich tin that I recently bought. It comes with a sliding lid that enables you to bake the loaf with a completely flat top. I have yet to practice this but wanted to perfect a basic recipe first.
Why You Will Like this Recipe
- It's an easy recipe for a first time bread baker.
- It's the ideal square shape for making sandwiches.
- It freezes really well.
Note: This is just an overview of the ingredients I used in this recipe and a reason why I used them. You will find a full list of ingredients and quantities in the recipe card at the bottom of this post.
- Flour - Strong White Bread flour is best with a high protein content.
- Fast Active dried Yeast- I prefer to use Fast Active dried yeast because there is no need to activate it in water first. If using ordinary dried yeast you will need to mix with water before adding the liquid to the rest of the ingredients.
- Sea salt - I prefer to use sea salt in most of my recipes. Too much will slow down the proofing process in bread. Table Salt is fine.
- Butter - Unsalted cut into cubes. It enriches the bread a little.
- Water - If the weather or my kitchen is very cold, I prefer to use tepid/room temperature water.
Substitutions and Variations.
- You could replace some of the strong white bread flour with a little strong wholewheat bread flour. You may need a little extra water as whole wheat flour absorbs more liquid.
- You could turn this recipe into individual bread rolls. Do this at Step 5 leaving them on a large baking tray to double in size again before baking at a reduced amount of time.
Step by Step Instructions
If you are new to baking bread, this simple White Pullman Sandwich Loaf is a good place to start. I suggest you fully read through the recipe before you begin.
Step 1: Grease and line your Pullman Bread Tin with baking parchment. Mix all the dry ingredients together in a large bowl or electric mixer. Give everything a good mix to disperse the Fact Active dried yeast and salt. Add the butter and water.
Step 2: Knead by hand or with an electric mixer, for about 10 mins until you have a smooth firm dough. Do the finger test, it should spring back pretty quickly. If not, knead for a few more minutes.
Step 3: Return the dough to the bowl. Cover and leave to double in size. Depending on how warm your kitchen is this can take anything from an hour to a couple of hours. Be patient, let it rise.
Step 4: When risen, take out of the bowl and dust your countertop with a little flour, give the dough a gentle second knead for a couple of minutes.
Step 5: Shape into an oval and place into the prepared Pullman Bread Tin. Or make small bread rolls as mentioned in Variations.
Step 6: Cover and leave the dough to rise just above the top of the tin. There is no need to slide on the lid that comes with the Pullman Sandwich Tin. This will not be used during the baking process for this recipe.
Step 7: A few minutes before you are ready to bake, pre-heat the oven to 200deg fan assisted. Bake for about 35 mins or until baked. If you wish, you can take the loaf out of the tin for the final 5 minutes to give extra golden colour to the outside of the loaf. Leave to cool completely before slicing.
Make a Pullman Sandwich
Because of the square shape and crumb texture, this White Pullman Bread Recipe is perfect for making fresh sandwiches. Cut the slices thick, thin, or doorstop thickness, and add your favourite fillings. For breakfast make doorstep toast spread with slightly salted butter. Use any stale or leftover bread for croutons or breadcrumbs.
- TIP 1: If you are making this by hand, the dough will be very sticky so avoid adding more flour. Using a stand mixer will make the job a lot easier.
- TIP 2: Do the finger test, it should spring back pretty quickly. If not, knead for a few more minutes.
- Tip 3: To save energy, try only preheating the oven a few minutes before you are ready to bake.
Frequently Asked Questions
A Pullman Sandwich is made from white, fine textured bread that is baked in a square shaped loaf tin with a sliding lid.
Pullman Loaf tins are 8" long with 4" in width and depth. You can bake a Pullman Loaf with or without the sliding lid.
Often referred to as bread that is sliced very thickly to make sandwiches or toast. Sliced so thickly that it could be used as a doorstep. Hence the name, doorstep bread.
In very hot weather, you can reduce the amount of yeast in this recipe. On one test with a kitchen of 25deg, I used only 5g of active dried yeast with no additional proofing time needed.
Room Temperature: Keep in a breadbin or airtight container for up to a couple of days.
Fridge: This bread keeps really well in the fridge when wrapped.
Freeze: It freezes perfectly. Bring back to room temperature before slicing. Or slice before freezing so that you only use what you need.
Other Bread Recipes That You May Like to Try.
After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you used alternative ingredients.
White Pullman Bread
- 1 Pullman Loaf Tin
- Baking Parchment
- 550 g strong white flour
- 8 g Fast Active dried/easy bake yeast no need to activate in water first
- 1.5 teaspoons crushed sea salt.
- 20 g softened butter cut into cubes
- 375 ml tepid water
- Grease and line your Pullman Bread Tin with baking parchment.
- Mix all the dry ingredients together in a large bowl. Give everything a good mix to disperse the dried yeast and salt.
- Add the butter and water. Knead for about 10 mins until you have a smooth firm dough. Do the finger test, it should spring back pretty quickly. If not, knead for a few more minutes.
- Return the dough to the bowl. Cover and leave to double in size. Depending on how warm your kitchen is this can take anything from an hour to a couple of hours. Be patient, let it rise.
- When risen, take out of the bowl and dust your counter top with a little flour, give the dough a gentle second knead for a couple of minutes.
- Shape into an oval and place into the prepared Pullman Bread Tin. Cover and leave to rise just above the top of the tin. TIP: There is no need to slide on the lid that comes with the tin. This will not be used during the baking process.
- Bake in a preheated oven of about 200 deg Fan assisted oven, for about 35 mins or until baked. Leave to cool completely before slicing. Thick, thin or doorstop slices. Which do you prefer?
- Use any stale of leftover bread for croutons or breadcrumbs.
Your Private Notes
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.