If you've ever dreamed of making the kind of sandwich bread that’s impossibly soft, perfectly square, and slices like a dream, then this Pullman loaf is your golden ticket. Known for its tidy shape and fine crumb, the Pullman loaf is more than just a bakery staple—it's the holy grail of any good homemade sandwich bread recipe. Whether you're looking to level up your breakfast recipes or simply want a reliable go-to for a quick sandwich bread fix, this easy white bread recipe is beginner-friendly and incredibly rewarding.
Sandwich Bread Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Proofing 1 hour hr 20 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Sandwich, Side Dish
Cuisine American, French
Servings 1 loaf (about 10–12 slices)
Pullman loaf pan with lid This gives the bread its signature square shape and uniform crumb. If you don’t have one, a standard 9x5 loaf pan works, but it won’t have the flat top.
Stand mixer with dough hook Makes kneading effortless, but you can knead by hand if you're up for it.
Digital thermometer To check dough temperature or doneness (optional but helpful).
Pastry Brush For buttering the top after baking.
- 3 ½ cups bread flour – Bread flour gives the loaf structure and a chewy bite. You can substitute all-purpose flour if needed.
- 1 tablespoon sugar – Just enough to feed the yeast and give a subtle sweetness.
- 2 teaspoons salt – Balances the flavor.
- 2 ¼ teaspoons instant yeast – One packet.
- 1 cup warm milk around 110°F – Adds richness and helps with a tender crumb.
- ¼ cup water – For hydrating the dough without making it too heavy.
- 2 tablespoons unsalted butter softened – Adds flavor and softness.
Activate the yeast (optional)
If using active dry yeast, combine it with the warm milk and sugar and let it sit until foamy, about 5 minutes. If you're using instant yeast, skip this and go straight to mixing.
Mix the dough
In a large mixing bowl or stand mixer, combine the flour, sugar, salt, and yeast. Add the milk and water. Mix until a rough dough forms.
Knead it out
Add the softened butter and knead the dough for about 10 minutes until smooth, elastic, and slightly tacky.
First rise
Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 hour.
Shape and second rise
Punch down the dough and shape it into a log that fits snugly into your Pullman pan. Lightly grease the pan and place the dough inside. If using the lid, slide it on loosely but leave it slightly ajar during the rise. Let it rise again until it reaches ¾ up the sides of the pan, about 30 minutes.
Bake
Preheat oven to 375°F (190°C). Slide the lid completely closed and bake for 35 minutes. The loaf should sound hollow when tapped and have an internal temperature of 200°F.
Cool and slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Brush with butter if desired. Cool completely before slicing for that perfect, homemade sandwich texture.
Pairings
This Pullman loaf is endlessly versatile. It's the MVP of homemade sandwich bread recipes, perfect for:
- Classic egg salad or BLT sandwiches for lunch.
- French toast or avocado toast at breakfast.
- Grilled cheese with tomato soup on a cozy evening.
- Even DIY club sandwiches for a picnic or party platter.
Its soft, sliceable texture makes it ideal for both sweet and savory combos.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a slightly chewier bite. AP flour makes it softer but still excellent.
2. Should I use milk or water?
Milk adds richness and a fine crumb. If you're avoiding dairy, swap it with a plant-based milk or just water—but the result might be less tender.
3. Can I skip the Pullman pan?
Yes, but you’ll get a domed top instead of the classic square shape. Still delicious!
4. What kind of yeast should I use?
Instant yeast is the easiest for this easy bread recipe for beginners, but active dry yeast works with a bit of activation time.
5. Is this a healthy sandwich bread recipe?
Compared to store-bought loaves with additives and preservatives, absolutely. You control the ingredients and can even experiment with whole wheat blends if desired.
