Pullman Sandwich Bread – Pain De Mie
Prep Time 15minutes minutes
Cook Time 30 minutes
Total Time 2hours hours 45minutes minutes
unlike the many hours needed to make sourdough bread with a sourdough starter.
It’s really not that complicated. In fact, it is one of the simplest bread you can make in the kitchen. Follow the directions below and eat it fresh, or French toast it for breakfast.
Because of its square sides, this classic pain de mie is the best bread to use for sandwiches. It has a light and airy yet soft tight crumb with a chewy texture.
I am using a stand mixer with the dough hook but you can also use a bread machine. Pour all ingredients into the pan. Set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes – continue with the recipe as shown above.
Sliced loaf of bread on a wooden board
Ingredients
13 x 4 x 4 Pullman loaf pan
1¼ cups Warm milk or water (110℉)
2 large Eggs
4 tbsp Sugar (or honey)
2¼ tsp Instant dry yeast
5 cups Bread flour (or all-purpose flour)
2 tsp Salt
4 tbsp unsalted Butter (room temperature (or ¼ cup oil)
9 x 4 x 4 Pullman loaf pan
1 cup Warm milk or water (110℉)
1½ large Egg
2½ tbsp Sugar (or honey)
2 tsp Instant dry yeast
3¼ cups Bread flour (or all-purpose flour)
1½ tsp Salt
3 tbsp Butter (room temperature (or 2½ tbsp oil)
7x 4x 4 Pullman Pan
¾ cups Warm milk or water (110℉) (+ 1 tbsp more if needed for consistency)
1 large Egg
1½ tbsp Sugar (or honey)
1½ tsp Instant dry yeast
2¾ cups Bread flour (+ 2 tbsp more for consistency)
1¼ tsp Salt
2½ tbsp Butter (room temperature (or 2 tbsp oil)
Dough
Liquid ingredients – Ensure milk is warm, not hot (about 110 F). In a small bowl add the milk, yeast, sugar, and egg. Stir and set aside to foam for 5 mins.
Dry ingredients – In the large bowl of a stand mixer, with the dough hook attachment combine the flour and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatula
Combine– Add the yeast mixture to the flour mixture and combine on medium-high speed for about 3 minutes scraping the sides of the bowl as necessary.
Knead – Once all the flour is incorporated, knead the dough for 8 to 10 minutes on medium speed until smooth. The dough will be soft and sticky.
Butter – Next, add the soft room-temperature butter a little at a time. knead again for another 10 to 12 minutes until smooth and elastic.
Bowl – Remove the dough from the mixer bowl onto a lightly floured surface. Shape it into a ball. Place in an oiled bowl.
Proof – Cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.
Shape – When the dough is doubled in volume invert the risen dough onto a lightly floured surface. Start to roll like a jelly roll. Fold from the top to the center then again once more towards the end. Pinch the seams together.
Proof – Place into a buttered Pullman loaf pan seam side down. Cover the loaf pan with plastic wrap or a clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
Cover – Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.
Pro tip – you want to place the lid on before it rises to the top so you don't ruin the rise.
Oven – Once you see your dough is almost halfway up the sides. Preheat the oven to 380°F
Bake – Place the loaf pans on a baking sheet and into the oven. Bake
– the 13-inch loaf for about 45 to 50 minutes,
– the 9-inch loaf for about 25 to 30 minutes,
– and the 7-inch loaf for about 20 to 25 minutes.
Pro tip – The bread is done – when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer.
Cool – Partially open the lid and let it cool for 10 minutes – before you invert it onto a cooling rack. Cover it with a clean kitchen towel for 5 minutes to keep soft.
Note – Always let bread rest for at least an hour before you cut it – this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.