Standard Square Pullman Loaf. The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. Pullman loaf pans (aka Pullman bread pans) make a perfectly rectangular loaf of bread that is consistent in width and height for its entire length, so that when sliced it yields consistently-sized, perfectly square slices of bread for sandwiches. It does this thanks to a cover that slides onto the.

Therefore, when you slice the loaves, you will end up with perfectly square slices, which you can use to make sandwiches. A Pullman loaf pan is a bread pan with a slide-on lid that produces a squared-off loaf with a firm, compact crumb that's perfect for sandwiches. Pullman loaf), a close-grained white sandwich bread, is traditionally Square is obviously your most space-efficient shape. You can have Standard Square Pullman Loaf using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Standard Square Pullman Loaf

Prepare 380 grams of [250 grams] ●Bread (strong) flour.
Prepare 20 grams of [13 grams] ●Raw cane sugar.
It's 5 grams of [4 grams] ●Grilled salt.
It's 3.8 grams of [2.5 grams] ●Dry yeast.
It's 230 grams of [150 grams] ◎Milk.
You need 50 grams of [35 grams] ◎Water.
It's 12 grams of [7 grams] Honey.
It's 20 grams of [13 grams] Margarine.

Standard Bundt or sheet cake becomes an elegant loaf cake. A Pullman loaf is a type of bread that is primarily baked in a pan which gives it a completely square appearance and a flat top. Pullman loaves with their straight edges and precise corners were more convenient to stack in the tight space of a The basic fine-grained white sandwich loaf, or Pullman bread, was baked in a special pan with a Yet the square, yeasted white bread from those days was essential for professional-looking. Williams Sonoma Traditionaltouch™ Pullman Loaf Pan.

Standard Square Pullman Loaf instructions

Put the ◎, then the ● ingredients in a bread machine, and start the "dough kneading" program. Add the honey 3 minutes in, and the margarine 6 minutes in. If the honey is crystallized, microwave it for 5 minutes..
Take the dough out and deflate it. Divide it into 2 portions, round off each portion, and leave to rest for 15 minutes..
Deflate the dough again, form each portion into a flat oval shape, and fold in the top and bottom long edges. Fold in half and seal the seam securely. Roll this into a 30 cm long rope..
Deflate again, and form (you can roll the dough into balls). Place the dough into an oiled bread pan, and leave to rise again (until the dough rises up to 2 cm below the rim of the pan). Cover with an greased lid, and bake..
Preheat the oven to 160°C, bake at 200°C for 15 minutes, then at 220°C for 25 minutes (total 40 minutes). The loaf in the photo is a 1-loaf size; it was baked at 200°C for 8 minutes + 220°C for 27 minutes..
Rap the baking pan hard, take the loaf out and cool..
Here is a regular bread pan with slanted sides, and the one I used, which has straight (unslanted) sides..
You can make a square bread loaf just like the ones you can buy in a store..

Won't corrode or rust, even with heavy use. To make a pullman loaf, you'll need a lidded pullman pan. If you don't have one, you could use this recipe to make a standard loaf of bread. Second, the bread comes out of the pan with a square top. It's actually pretty square all around.