This large loaf size is made in the Pullman Loaf Pan. It rivals the long loaves of bread you find on the super market shelves, perfect for a large family. My kids eat the entire loaf at one sitting. It’s equivalent to 2 normal size bread pan loaves. I like having to use just one pan to bake in. I normally cut the slices much thinner, but was in a hurry today. That’s the beauty of homemade bread, you not only control what goes into the recipe, but you control the thickness of the slices!
I can’t recall where I first saw this pan, also known as the Pain de Mie bread pan. I think it could’ve been on King Arthur’s website. But I was completely and totally enamored! Is it weird to get so excited over a bread pan when I can’t even eat bread, or even if I could, still weird? Hmm, let’s move on…
Pain de mie is a type of sliced, packaged bread. “Pain” in French means “bread”, and “la mie” refers to the soft part of bread, called the crumb. In English, pain de mie is most similar to pullman loaf or regular sandwich bread. Thank you Wikipedia, I just feel a little smarter now and more sophisticated speaking French in my Kentucky accent 😉
This recipe is LittleChef1’s favorite sandwich bread. He prefers it hands down to any store bought bread, or homemade for that matter. He likes his slices on the thinner side.
I love this pan so much I even gave it as a birthday gift to a dear friend of mine. She expressed interest in mine so that’s all I needed. I jumped at the chance to share some Pullman bread joy with another kindred soul! So maybe this pan won’t change your life, but if you make bread for a large family, it will become your new best friend.
- 2/3 cup milk
- -1 cup water
- -6 TBLS butter
- -2 1/4 tsp salt
- -3 TBLS sugar
- -1/4 cup nonfat dry milk
- -3 TBLS instant potatoes OR potato flour
- -4 3/4 cups all-purpose flour
- -2 tsp. Instant yeast
- Knead in Kitchen Aid 5-8 minutes till smooth. Transfer to lightly oiled bowl to rise, 1 1/2 hours.
- Lightly grease Pullman Loaf pan. Roll dough out into a 13" log, fit in pan. Cover pan with greased plastic wrap, let rise till just below lip of the pan, 45 min-1 hour.
- Remove plastic wrap, place greased lid on pan. Let rest 10 more minutes.
- Bake in preheated oven at 350° for 25 minutes. Remove pan from oven and carefully remove lid.
- Return to oven for additional 20 minutes, or till instant read thermometer registers 190°. Place on cooling rack to cool completely.
Side note: if you’re wondering why there are leaves behind my bread, it’s because my camera didn’t blur the background. I ran out back on the deck for natural light. So let’s just pretend it’s a nice pretty blurred background.