Large Loaf Size Sandwich Bread
Hey there! So, have you ever wanted to bake bread at home that’s similar to those long loaves you find in supermarkets? Well, the Pullman Loaf Pan is your answer! This amazing pan lets you bake a huge loaf perfect for a large family or a get-together with friends. Seriously, my kids can’t get enough and devour the whole loaf in one sitting!
The Pullman Loaf Pan is a game-changer because it’s like baking two normal-sized bread loaves at once, but you only need one pan. Talk about convenience, right? When it comes to slicing, I usually like to cut the bread thinner than store-bought, but sometimes life gets busy and I need to slice it a bit thicker. No worries, though! The beauty of homemade bread is that you’re in control of not just the ingredients but also the slice thickness.
Large Loaf Size Sandwich Bread
Ingredients
- 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
Instructions
- Knead the dough in your KitchenAid mixer for 5-8 minutes until it's smooth. Then, transfer it to a lightly oiled bowl and let it rise for about 1 1/2 hours.
- Next, lightly grease your Pullman Loaf pan. Shape the dough into a 13-inch log and place it in the pan. Cover the pan with greased plastic wrap and let the dough rise until it's just below the pan's lip, which should take around 45 minutes to 1 hour.
- After that, take off the plastic wrap and place the greased lid on the pan. Let the dough rest for another 10 minutes.
- Pop the pan into a preheated oven at 350°F for 25 minutes. Carefully remove the pan from the oven and take off the lid.
- Return to oven for additional 20 minutes, or till instant read thermometer registers 190°. Place on cooling rack to cool completely.
I bought the 13″ pullman pan and have used it a couple of times (can’t wait to try your recipe!). I’m wondering, can I leave the lid off, let the bread rise till slightly rounded over the top and bake it? I love the square, but want to try a rounded top!
Hi, Donna! Although I haven’t tried it, I don’t see why you couldn’t! The lid just makes a uniform square shape.