Pullman Sandwich Bread Loaf With Soft, Uniform Slices

Quick Recipe Version (TL;DR)

• Yield: 1 Pullman loaf (about 16 uniform sandwich slices)
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes (includes rising and cooling)

Quick Ingredients

• 500 g bread flour (about 4 cups), divided
• 300 g whole milk (1 1/4 cups), divided
• 60 g water (1/4 cup), lukewarm
• 8 g instant yeast (2 1/2 teaspoons)
• 30 g granulated sugar (2 1/2 tablespoons)
• 10 g fine salt (1 3/4 teaspoons)
• 50 g unsalted butter (3 1/2 tablespoons), softened
• Neutral oil or butter for greasing the pan

Do This

• 1) Make tangzhong: cook 30 g flour + 150 g milk until thick; cool to warm.
• 2) Mix dough: tangzhong + remaining flour, milk, water, yeast, sugar, salt; knead 8–10 min.
• 3) Knead in butter until smooth and elastic; dough should be soft and slightly tacky.
• 4) Rise 60–90 min at warm room temp until doubled.
• 5) Shape into a log and place in a greased 13 x 4 x 4 inch Pullman pan; cover and proof 45–75 min until dough is 1/2 inch (1.25 cm) below rim.
• 6) Close lid; bake at 350°F (177°C) for 35 min, then uncover and bake 5 more min (optional for color).
• 7) Cool 1 hour before slicing for clean, even squares.

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Why You’ll Love This Recipe

• Perfect sandwich slices: A square, lidded-pan loaf makes tidy, uniform slices every time.
• Soft, tender crumb: A simple tangzhong method keeps the bread plush and flexible for sandwiches.
• Neutral flavor: Mildly buttery and barely sweet, so it works with everything from PB&J to deli meats.
• Stays fresh longer: This loaf resists drying out and freezes beautifully in slices.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter
• Pantry: Bread flour, instant yeast, granulated sugar, fine salt, neutral oil (for greasing)

Full Ingredients

For the tangzhong (flour paste for softness)

• Bread flour: 30 g (about 1/4 cup)
• Whole milk: 150 g (about 2/3 cup)

For the dough

• Bread flour: 470 g (about 3 3/4 cups), plus a little extra for the counter if needed
• Whole milk: 150 g (about 2/3 cup), cool to lukewarm
• Water: 60 g (1/4 cup), lukewarm (about 95–105°F / 35–41°C)
• Instant yeast: 8 g (2 1/2 teaspoons)
• Granulated sugar: 30 g (2 1/2 tablespoons)
• Fine salt: 10 g (1 3/4 teaspoons)
• Unsalted butter: 50 g (3 1/2 tablespoons), softened but not melted

For the pan

• Neutral oil or softened butter: 1–2 teaspoons, for greasing

Step-by-Step Instructions

Step 1: Prepare the Pullman pan and plan your timing

Grease a 13 x 4 x 4 inch (33 x 10 x 10 cm) Pullman loaf pan and the underside of the lid with a thin, even coat of neutral oil or softened butter. Set aside.

This bread is easiest when baked the same day, but be sure you have time for two rises and a full cooling period before slicing.

Step 2: Make the tangzhong for a soft, flexible crumb

In a small saucepan, whisk together 30 g bread flour and 150 g milk until completely smooth (no lumps). Set the pan over medium heat and cook, whisking constantly, until it thickens into a smooth paste with lines that hold briefly when you whisk, 1–3 minutes.

Scrape the tangzhong into a mixing bowl (or the bowl of a stand mixer) and let it cool until warm, not hot, about 10 minutes. (Hot tangzhong can slow or damage yeast.)

Step 3: Mix the dough until it comes together

To the bowl with the tangzhong, add: 470 g bread flour, 150 g milk, 60 g lukewarm water, 8 g instant yeast, 30 g sugar, and 10 g salt.

Mix until a shaggy dough forms, then knead until the dough looks smoother and starts pulling away from the sides of the bowl:

• Stand mixer: Use a dough hook on medium-low speed for 6 minutes.
• By hand: Knead on an unfloured (or very lightly floured) counter for about 10 minutes.

The dough should feel soft and slightly tacky, not stiff. If it is very sticky and unworkable, dust in additional flour 1 teaspoon at a time (avoid adding a lot, or the bread can turn dry).

Step 4: Knead in the butter until elastic and satiny

Add the softened 50 g butter in 2–3 pieces. Knead until fully incorporated and the dough becomes smooth, stretchy, and elastic:

• Stand mixer: 4–6 minutes on medium-low.
• By hand: 6–8 minutes (it will feel slippery at first, then come back together).

A good sign you are done: you can stretch a small piece of dough into a thin “window” without it tearing immediately.

Step 5: First rise until doubled

Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly.

Let rise at 75–80°F (24–27°C) until doubled in size, about 60–90 minutes. (Cooler kitchens may take longer.)

Step 6: Shape for a tight, square loaf

Turn the dough onto a lightly oiled or very lightly floured counter. Gently press it into a rectangle about 8 x 12 inches (20 x 30 cm), pressing out large air bubbles.

Fold the left third to the center, then the right third to the center (like a letter). Press to seal, then roll the dough up tightly from the short end into a compact log, pinching the seam closed.

Place the log seam-side down into the prepared Pullman pan. Gently press to level it so it sits evenly from end to end.

Step 7: Final proof to the right height for the lid

Cover the pan (you can set the lid on top without closing it, or cover with lightly greased plastic wrap). Let rise at 75–80°F (24–27°C) until the dough is about 1/2 inch (1.25 cm) below the rim, typically 45–75 minutes.

Important: If the dough rises too high, it can press into the lid and compress. If it is too low, the loaf may not fill the corners.

Step 8: Bake for a soft, square Pullman loaf

About 20 minutes before baking, preheat the oven to 350°F (177°C) with a rack in the lower-middle position.

Once proofed, slide the Pullman lid fully closed. Bake for 35 minutes. For a slightly deeper crust color, carefully remove the lid and bake for 5 minutes more.

The bread is done when the internal temperature in the center is 200–205°F (93–96°C).

Step 9: Cool completely for clean slices

Remove the pan from the oven and let it sit for 5 minutes. Turn the loaf out onto a wire rack and cool for at least 60 minutes before slicing.

For the neatest, most uniform sandwich slices, wait until the loaf is just barely warm (or fully room temperature), then slice with a serrated bread knife using gentle sawing motions.

Pro Tips

• Use a scale if you can: Pullman bread is all about consistency. Weighing flour and liquids gives the most reliable crumb and slice shape.
• Proof to the rim rule: Aim for dough about 1/2 inch below the rim before closing the lid. This is the sweet spot for a well-filled, square loaf without overflow.
• Don’t rush the cool-down: Slicing too early compresses the crumb and can make the bread feel gummy.
• Adjust for your kitchen: If your room is cool, give the dough more time rather than adding extra yeast (extra yeast can make flavor less neutral).
• Check pan size: This recipe is written for a 13 x 4 x 4 inch Pullman pan. If your pan is smaller (like 9 x 4 x 4 inch), scale down to avoid overflow.

Variations

• Honey Pullman: Replace the sugar with 40 g honey (2 tablespoons). (Honey sweetens a bit more and adds a light aroma.)
• 50% Whole Wheat Sandwich Bread: Replace 250 g of the bread flour with 250 g whole wheat flour. Add an extra 15 g water (1 tablespoon) if the dough feels stiff.
• Dairy-Free Pullman: Use unsweetened soy milk or oat milk in place of whole milk and use a plant-based butter.

Storage & Make-Ahead

Store the fully cooled loaf in a bread bag or airtight container at room temperature for 3–4 days. For longer storage, slice the loaf, place parchment between slices if you like, and freeze in a sealed freezer bag for up to 2 months. Toast straight from frozen.

Make-ahead option: After shaping and placing in the pan, cover and refrigerate overnight for 8–14 hours. The next day, let the dough sit at room temperature until it reaches 1/2 inch (1.25 cm) below the rim (typically 60–120 minutes depending on your kitchen), then bake as directed.

Nutrition (per serving)

Approximate per 1 slice (1/16 loaf): 160 calories, 4 g protein, 28 g carbohydrates, 4 g fat, 1 g fiber, 3 g sugar, 230 mg sodium.