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Easy White Bread for Large 13" Pullman Pan

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“This recipes fits a 13-14" Pullman Pan. Easier ingredient list than the King Arthur Flour recipe. I mix it in my ABM, then shape and set in the pan for the second rise. You can hand knead or use your mixer. I get 20 slices out of this recipe. A favorite for sandwiches and toast. You don't have to use the Pullman pan, and if you don't, use two 8" loaf pans and get two nice puffy loaves.”
READY IN:
3hrs 5mins
SERVES:
20
YIELD:
1 long loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Select Dough setting on your bread machine.
  2. Put ingredients in the machine in the order suggested by your machine manufacturer. Let rise. about 90 minutes, until double in size.
  3. Meanwhile, generously butter your Pullman Pan and lid.
  4. Remove dough from machine. Handle dough with greased hands. Form into a log approximately 12-13 inches long. Place in pan, pressing the ends into corners and pan edges.
  5. Place lid on, leaving open about an inch so you can peek.
  6. Let rise until about 2/3 full, or about an inch and a half from the pan top. About 60 minutes. Near the end of the rising time, preheat your oven to 350.
  7. Close lid fully. Bake for 25 minutes. Remove lid. Bake for another 15-20 minutes until golden brown or desired crust color is achieved.
  8. Internal temp of bread should be 190 f when tested with an instant read thermometer.
  9. Remove from pan to rack. If desired, brush crust with butter for a softer crust. Let cool before slicing. Store in airtight bag.

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