White Sandwich Pullman Loaf or Pain de Mie Loaf Recipe 13x4x4 loaf sizeThis is square shaped bread has a dense texture and a great taste. It is baked in a Pullman / Pain de Mie pan size 13-inch x 4-inxh x 4-inch / 30-cm x 10-cm x 10-cm. Other size recipes are available on this blog. Yield is about 2.6 Pounds / 1.2 kg.
Bread cooling.
White Sandwich Pullman Loaf or Pain de Mie Loaf Recipe 13x4x4 loaf sizeThis is square shaped bread has a dense texture and a great taste. It is baked in a Pullman / Pain de Mie pan size 13-inch x 4-inxh x 4-inch / 30-cm x 10-cm x 10-cm. Other size recipes are available on this blog. Yield is about 2.6 Pounds / 1.2 kg.
Bread cooling.
Servings Prep Time
1 loaf 20minutes
Cook Time Passive Time
45minutes 90minutes
Servings Prep Time
1 loaf 20minutes
Cook Time Passive Time
45minutes 90minutes
Ingredients
Proofing Yeast Mixture
  • 1cups water115º-125ºF/46º-52ºC (235 mLs or 235 grams or 8-1/3 ounces by weight)
  • 3Tablespoons granulated sugar(45 mLs or 35 grams or 1-1/4 ounces by weight)
  • 2teaspoons active dry yeast(10 mLs or 6-1/4 grams or 0.22 ounces by weight)
Bread Ingredients
  • 2/3cup milk115º-125ºF/46º-52ºC (160 mLs or 160 grams or 5-2/3 ounces by weight)
  • 4-3/4cups all-purpose flour(1140 mLs or 565 grams or 20 ounces by weight)
  • 3Tablespoons Great Value® Instant Potato Flakes(55 mLs or 35 grams or 1-1/4 ounces by weight)
  • 1/2cup nonfat dry milk powder(120 mLs or 42 grams or 1-1/2 ounces by weight)
  • 2-1/4teaspoons salt(11.3 mLs or 14.3 grams or 1/2 ounces by weight)
  • 6Tablespoons butterroom temperature (90 mLs or 90 grams or 3 ounces by weight)
Instructions
Proof Yeast
  1. In a bowl add the warm water, granulated sugar and active dry yeast. Stir to mix well. Allow to sit 5-10 minutes until the mixture becomes foamy. This indicated the yeast is alive and it is okay to proceed with making the bread. If the mixtures does not become foamy, you yeast is dead and must be replaced with newly purchased yeast.
Mixing in a Bread Machine
  1. To the bread pan, add the milk and the yeast mixture. In a bowl mix all the flour, salt, nonfat dry milk powder and potato flakes together. Add to the bread pan. Select ‘Dough Only’ cycle and press the start button. After about 3 minutes of mixing, add the room temperature butter. After an additional 3 minutes check the dough, it should of come together into a mass which is not to sticky or dense or dry. If necessary adjust by add 1 tablespoon of water or flour at a time. Allow to knead in for a few minutes before readjusting. Let the bread machine complete its cycle the proceed to shaping the loaf.
Mixing by Hand
  1. To a mixing bowl, add the flour, potato flakes, dry milk powder and salt. Stir to mix well. To the yeast mixture, add the warm milk and mix well. Make a well in the flour mixture and add the yeast mixture and start mixing in the flour. When most of the flour has been mixed in, add the room temperature butter and continue mixing until a dough has formed. If necessary add additional water if needed. Turn the dough out onto a floured work surface and knead 8-15 minutes until the dough becomes a nice soft mass. Lightly oil a bowl, add the dough and turn over to coat with oil. Cover with a clean damp towel and set aside to raise. It should double in size in about an hour then proceed to shaping the loaf.
Mixing in a Stand Mixer
  1. To stand mixer bowl, add the flour, potato flakes, dry milk powder and salt. Stir to mix well. To the yeast mixture, add the warm milk and mix well. Make a well in the flour mixture and add the yeast mixture and start mixing using a dough hook. When most of the flour has been mixed in, add the room temperature butter and continue mixing until a dough has formed. If necessary add additional water or flour as needed. Continue kneading the dough 8-10 minutes. Turn the dough out onto a work surface together into a ball. Lightly oil a bowl, add the dough and turn over to coat with oil. Cover with a clean damp towel and set aside to raise. It should double in size in about an hour then proceed to shaping the loaf.
Shaping the loaf
  1. Prepare the Pullman Pan / Pain de Mie Pan by lightly greasing or oiling it. Set aside until needed. Turn the dough out onto the work surface and flatten the dough into a rectangle about an 1-inch (2.5-cm) shorter than you pan and about 1/4-inch (1-cm) thick. Tightly roll the dough up making sure you seal the ends and the seam together. Place the rolled up dough into the bread pan. Cover and allow to rise until about 1-inch (2.5-cm) from the top. This should take about 30 to 60 minutes. While the dough is rising, preheat the oven to 350ºF/180ºC.
  2. Place the lid on the Pullman / Pain de Mie pan and place in a preheated oven at 350ºF/180ºC for 25 minutes. Remove the pan from the oven and carefully remove the lid from the pan. Use caution everything will be very hot. Place the bread back into the oven (with out the lid) and bake an additional 20-25 minutes or until bread is a golden down or it sounds hollow when tapped or the internal temperature is 190ºF/88ºC. Remove from the oven to a cooling rack. Remove the bread from the pan and allow to cool to room temperature before slicing.
Recipe Notes

Other Optional Items you can add:

  • Dough Conditioner – use 1 teaspoon per cup of flour. Mix in with the flour.
  • Vital Wheat Gluten – use about 1 tablespoon per loaf of bread (3 cups of flour). Mix in with the flour.
  • Diastatic Malt Powder – use 1/4 teaspoon mixed in with the proofing yeast and add 1/4 teaspoon to the dry ingredients per loaf of bread (3 cups of flour). Too much can use the bread to become gummy and fall when baking. Add half to the yeast mixture when proofing and the remaining mix in with the flour.

Using Instant Yeast in place of Active Dry Yeast – If you plan on using instant yeast, there is no need to proof the yeast, the yeast  is to be mixed in with the dry ingredients. Rise times will be much quicker and you will have to adjust your timing for that. If you use fresh yeast cakes, use the equivalent amounts and dissolve the yeast in place of the active dry yeast.

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