Pullman Pan Loaf Version 1.0

Pullman Pan Loaf Version 1.0

The Pullman Pan loaf is one of my favourite baking tins. I love the sharp edges and it has taken a number of goes to get the right amount of dough for this particular sized Pullman Pan. I visited Japan recently and bought a few smaller square Pullman Pans and I can tell you I’m really excited to bake with them as well. The idea behind this loaf is to create something that is soft and good for sandwiches. I call it version 1.0 because I’m still experimenting. I want a loaf that will stay soft for a few days but I don’t think I’ve quite achieved it yet. This makes for an excellent slice of toast.


7g yeast
8g caster sugar
1 tsp salt
510g flour
345ml water
1 tbsp skim milk powder
30g butter, cut into small cubes (+ extra for greasing pan)


Mix the yeast and water in a food mixer bowl and allow it to sit there for 5 minutes. Add all the other ingredients except the butter. Using the dough hook, knead everything together for 3 minutes and then add in the butter. Continue to knead the dough together for 5 minutes till the dough is smooth and not sticky.

Form the dough into a ball and place in a lightly greased bowl. Cover the bowl and let the dough proof for an hour (it should double in size).

Lightly grease a 23cm X10cm X10cm Pullman pan with butter, don’t forget to grease the underside of the lid. Turn the dough out and flatten into a rectangle – it should be as wide as the length of the Pullman Pan. Starting from one end roll the dough cylinder and pinch the end to form a seam. Place this dough, seam side down into the Pullman Pan. Cover with a tea towel and let it rise so that it’s about 2-3cm from the top of the pan. During this time, preheat the oven to 180 degrees Celsius.

When the bread is ready to be baked, slide the lid on and place the pan in the oven. Bake for 35 minutes with the lid on and then take off the lid and bake for another 7 minutes uncovered.

Turn the bread out onto a baking rack to cool before slicing.