Square Sandwich Bread in Pullman Loaf Tin

Thick slices of bread and a bread knife.

Square Sandwich Bread in Pullman Loaf Tin

How to bake an easy to slice square sandwich bread in a Pullman loaf tin.

5 from 4 votes

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Course: bread

Cuisine: American, British

Keyword: easy bread recipe, pullman bread recipe, Pullman loaf tin, Square Sandwich Bread

Prep Time: 10

Cook Time: 30

2 x Proving times total: 3

Total Time: 3 40

Servings: slices

Calories: 79kcal

Author: Martin (Dad What Cooks)

Cost: £1

Equipment

1 Pullman loaf tin (small) This recipe is for a 450g (1lb) loaf tin
1 Pullman loaf tin (large) This is for a larger 900g (2lb) tin

Ingredients

400 g Bread flour
250 ml Water ml or g, they are the same when it comes to water
1½ teaspoon Yeast
½ tablespoon Salt
1 tablespoon Sugar
1 tablespoon Oil See instructions for oil types
50 g Stork for greasing the tin. Butter will also work

Instructions

Mix the 400g flour, yeast, salt and sugar ingredients in a bowl. Mixing the dry ingredients together will help combine things for a more even dough.
400 g Bread flour, 1½ tsp Yeast, ½ tbsp Salt, 1 tbsp Sugar
If using a stand mixer, mix with a dough hook attachment for at least 5 minutes on speed 1 (Kenwood K-Mix & Kitchen Aid) and then speed 2 for another 5 minutes. Gradually add the water and oil during the first minute of mixing
If you are kneading by hand, work the dough for around 10 to 12 minutes until it begins to resist and the dough starts to firm up adding the water and oil gradually.
Once kneaded, leave to rise in a greased mixing bowl until just under double in size (around 60 to 90 minutes). This time will depend on the yeast activity and your room ambient temperature.
250 ml Water, 1 tbsp Oil
In the meanwhile, grease your Pullman loaf tin with unsalted butter or stork. You can also use an olive oil spray for ease. Make sure to spray the underside of the lid as well as the main tin.
If using Stork or butter, use a piece of kitchen roll with the butter on it to rub it all around. The important parts are to get this into the corners and bottom edges to avoid the bread sticking.
50 g Stork
Once the dough has risen to just below double in size, flour a work surface and tip out.
Stretch the dough out into a rectangular shape ready for shaping.
Working along the dough from the edge nearest to you, roll into a loaf shape, tucking the sides in as you go. Keep the outer edge as tight as possible as a tight skin on the dough will provide a more even rise.
This should roll into an oval shape. Place this into your Pullman tin ready for the second prove.
Let the bread dough rest for the second prove - again until almost double in size again. You can put the lid on the tin for this part.
At this point, preheat the oven to 200℃ (390℉).
With the lid on the tin, put the tin in the oven for 30 minutes and bake at 200℃. Once the time is up, take out and check the loaf. It should sound hollow when tapped.
Allow to cool on a wire rack before slicing. Serve and enjoy.

Notes

Baking tips

The guide times for baking are above, I've found that 30 minutes is a good time for a nice colour loaf (based on 450g of dough). If using a bigger tin such as the larger 1000g (2lb) tin then you may want to consider baking a little longer - around 40 minutes.

You can bake a bit longer for a darker crust but check as the bake goes on to ensure you don't burn the edges. To finish off the loaf and get a more colourful top, take the lid off for the last 10 minutes of baking.

You can tell the bread is baked when removing the lid and tapping on the loaf. If it sounds hollow then the bread is cooked.

Cleaning the tin

You should never really put bread tins in the dish washer. The best way to clean these is to wipe with some kitchen roll to get rid of any residual grease and then use warm soapy water to wash it. Wait for it to dry thoroughly before putting away.

Nutrition