White Sandwich Pullman Loaf or Pain de Mie Loaf Recipe 9x4x4 loaf size

Pain de Mei White Sandwich Loaf

White Pullman Loaf or Pain de Mie

 

White Sandwich Pullman Loaf or Pain de Mie Loaf Recipe 9-inch x 4-inch x 4-inch (23-cm x 10-cm x 10-cm) loaf size

I seem to be on a bread kick lately. And I love a great bread loaf which makes a neat sandwich. The Pain de Mie Pan is from France was made popular by the Pullman Company for use on their rail cars since the bread loaves would stack well. A Pullman / Pain de Mie loaf is a square shaped loaf.

You can see how they can be easily stacked and the a sandwich made from this is a nice square.

Sandwich using White Pullamn / Pain de Mie loaf.

Sandwich made with the White Sandwich Pullman / Pain de Mie Loaf.

White Sandwich Pullman Loaf or Pain de Mie Loaf

When making dough recipes which use 6 cups of less of flour. No worries here since this recipe only calls for 3 cups of flour. I love to use a bread machine. It keeps the mess contained inside the unit and does a decent job of knead with minimal effort. If you wish to use a stand mixer or make it by hand instructions are provided.

First thing that needs to be done is to proof the yeast.This is done by adding the water to the bread pan, adding the sugar and then the yeast. Mix well and allow to proof for 5-10 minutes. The mixture should become foamy/frothy.

Proofing Yeast

Yeast Proofing – not very active

Although there is not much foam or froth in the above picture, I know the yeast is well active and will do the job.

Add the warm milk to the yeast mixture.

In a separate bowl. add the flour, non-fat milk powder, potato flakes, salt and mix together. This then get dumped into the bread machine pan. And the pan get put inside the bread machine.

Select the “Dough Only” and press the start button. The kneading/mixing process will start. At first it will may not come together and you might have to help it along. Use a spatula to push the flour in. When most of the flour has been incorporated, add the room temperature butter and allow that to work in. After a few minutes you should be able to determine if additional water or flour must be added. Add this a tablespoon or two at a time. The dough should not be sticky nor dense. Error on the slightly moist side. Then allow the cycle to complete.

Shaping the White Sandwich Pullman / Pain de Mie Loaf

I found most of the time there is no need to add flour to the work surface. If the dough sticks, add just a little but of oil to the table to.

Dough after first rise

Dough out of bread machine ready to flatten out into rectangle and rolled into a loaf.

 

Roll the dough into a rectangle about 8-inches / 20-cm wide and about 1/4-inch / 1-cm thick. Roll the dough up on the 8-inch/20-cm end until a tight log. Seal the ends of the log and seal the pinch the seam together to seal well. Pick the dough up and place into the bread pan and adjust to fill as required.

Ready for baking since dough has risen.

Bread has risen in baking pan. I left it over rise a bit too much, it should be about 1-inch / 2.5-cm below the top of the pan for the oven rise. Once the lid is put on and baked it will fill the pan.

Cover and allow to rise until the dough is about 1-inch/2.5-cm from the top of the pan. Check often. This can take anywhere from 20 minutes to and hour. Meanwhile, preheat the oven to 350ºF/180ºC.

Baking the White Sandwich Pullman / Pain de Mie Loaf

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Slide the lid on the Pullman/Pain de Mie pan. Place into the oven at 350ºF/180ºC and bake for 25 minutes. Remove from the oven and carefully remove the lid from the pan, CAUTION-THE LID IS VERY HOT, Place the pan back in the oven and for another 20 minutes or until the bread is a golden brown color, sounds hollow when knocked on and if you take an internal temperature it is 190ºF/88ºC.

Remove to cooling rack and turn out of pan. Covering with a towel and allowing to cool with result in a softer crust.

Allow to cool before slicing.

 

Note: The pictures here show a 16-inch x 4-inch x 4-inch (40-cm x 10-cm x 10-cm) loaf.

Pullman Pans or Pain de Mie Pans and Other Bread Making Tools I use

Pans Available through Amazon I used.

Disclosure: If you click on any of the above Amazon links and purchase any item, I do receive a small commission which I will use to upkeep this blog.

 

 

Bread cooling.
White Sandwich Pullman Loaf or Pain de Mie Loaf Recipe 9x4x4 loaf size
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
This is square shaped bread has a dense texture and a great taste. It is baked in a Pullman / Pain de Mie pan size 9-inch x 4-inxh x 4-inch / 23-cm x 10-cm x 10-cm. Other size recipes are available on this blog. Yield is about 1-2/2 Pounds / 3/4 kg.
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 90 minutes
Bread cooling.
White Sandwich Pullman Loaf or Pain de Mie Loaf Recipe 9x4x4 loaf size
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You: 5
Rate this recipe!
This is square shaped bread has a dense texture and a great taste. It is baked in a Pullman / Pain de Mie pan size 9-inch x 4-inxh x 4-inch / 23-cm x 10-cm x 10-cm. Other size recipes are available on this blog. Yield is about 1-2/2 Pounds / 3/4 kg.
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 90 minutes
Ingredients
Proofing Yeast Mixture
  • 2/3 cups water 115º-125ºF/46º-52ºC (155 mLs or 155 grams or 5-1/2 ounces by weight)
  • 2 Tablespoons granulated sugar (30 mLs or 25 grams or 0.9 ounces by weight)
  • 1-1/2 teaspoons active dry yeast (7.5 mLs or 4.7 grams or 0.16 ounces by weight)
Bread Ingredients
  • 3-1/2 fluid ounces milk 115º-125ºF/46º-52ºC (105 mLs or 105 grams or 3-3/4 ounces by weight)
  • 3 cups all-purpose flour (710 mLs or 360 grams or 12-3/4 ounces by weight)
  • 2 Tablespoons Great Value® Instant Potato Flakes (30 mLs or 23 grams or 3/4 ounces by weight)
  • 1/3 cup nonfat dry milk powder (80 mLs or 27 grams or 1 ounces by weight)
  • 1-1/2 teaspoons salt (7.5 mLs or 8.5 grams or 1/3 ounces by weight)
  • 4 Tablespoons butter room temperature (60 mLs or 60 grams or 2.1 ounces by weight)
Servings: loaf
Units:
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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