🍞BreadIntermediate🇺🇸American
Pullman Pan White Bread
Soft, tender white sandwich bread baked in a Pullman pan to achieve perfectly square slices. This classic recipe yields a loaf with a fine crumb, delicate crust, and is ideal for sandwiches or toast.
150
Prep (min)
35
Cook (min)
185
Total (min)
12
Servings
$1.78
Total Cost
$0.15
Per Serving
Ingredients
- 762 g (6 cups) Bread Flour
- 593 g (2½ cups) Water, warm, about 110°F
- 9 g (1 tbsp) Active Dry Yeast
- 38 g (3 tbsp) Granulated Sugar
- 14 g (2¼ tsp) Table Salt
- 21 g (⅛ stick OR 2 tbsp) Butter, softened
Instructions
- 1Fit the bowl of a KitchenAid stand mixer with the dough hook attachment.
- 2Add Water, Granulated Sugar, and Active Dry Yeast to the mixer bowl. Gently stir with a spatula to combine, then let sit for 5–10 minutes, or until foamy.
- 3Add Bread Flour and Table Salt to the bowl. Start the mixer on Speed 2 and mix until a shaggy dough forms, about 2 minutes.
- 4Add softened Butter. Increase the mixer speed to Speed 4 and knead for 8–10 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
- 5Lightly oil a large bowl. Transfer the dough to the bowl, turning to coat all sides with oil. Cover with plastic wrap or a damp towel.
- 6Let the dough rise in a warm, draft-free spot until doubled in size, about 60–90 minutes.
- 7Punch down the risen dough to deflate it. Turn it out onto a lightly floured surface and shape into a tight log approximately the length of your 13×4-inch Pullman pan.
- 8Grease a 13×4-inch Pullman pan with butter or oil. Place the dough seam-side down into the pan and cover with the lid or lightly greased plastic wrap.
- 9Let the dough rise again until just below the top of the pan, about 40–45 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- 10Remove the cover. Place the pan on the middle oven rack and bake for 30–35 minutes, or until the crust is golden brown and the internal temperature registers 190°F (88°C).
- 11Tip the loaf out of the pan onto a wire rack and cool completely before slicing to ensure clean, even slices.
Cost Breakdown
$1.78
Total Cost
$0.15
Per Serving
Ingredient Costs
- Bread Flour(King Arthur)$1.33
- Water(Tap Water)$0.00
- Active Dry Yeast(Red Star)$0.06
- Granulated Sugar(Domino)$0.09
- Table Salt(Morton)$0.04
- Butter(Land O'Lakes)$0.26