Simple White Pullman Bread

Ingredients

• 1.5 cups Warm Water (around 110°F/43°C)
• 2 tsp Instant Yeast (SAF brand or any active dry yeast)
• 2 tbsp Sugar (Granulated)
• 4 cups Bread Flour (Can substitute all‑purpose flour)
• 1 tsp Salt (Kosher or table salt)
• 2 tbsp Dried Milk Powder (Whole‑milk powder)
• 2 tbsp Unsalted Butter (Softened)
• 1 tbsp Olive Oil (For greasing the bowl and pan)
• 1 tbsp Shortening (Crisco) (Optional, for greasing the Pullman pan)
• 3 sticks Butter (Room temperature, for spreading on hot loaf after baking)

Instructions

1. Combine Wet Ingredients

   In the large mixing bowl, add the warm water, instant yeast, and sugar. Stir gently until the yeast dissolves and let sit for 1‑2 minutes.

   Time: PT5M

2. Add Dry Ingredients and Butter

   Add the flour, salt, dried milk powder, and softened butter to the bowl. Mix with a wooden spoon or dough hook until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface or continue in the bowl and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

4. First Rise (Bulk Fermentation)

   Lightly oil the bowl with olive oil, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

5. Prepare the Pullman Pan

   While the dough is rising, grease the inside of the Pullman pan with olive oil or a thin layer of shortening, making sure to coat the sides and bottom.

   Time: PT5M

6. Deflate and Shape the Dough

   Turn the risen dough onto a clean surface, gently punch down to release gas, and shape it into a rectangle that fits the pan. Fold the edges under, pinch seams, and place the dough seam‑side down in the greased Pullman pan.

   Time: PT5M

7. Second Rise (Proof)

   Cover the pan loosely with a clean towel and let the dough rise for 30 minutes, or until it reaches just below the top of the pan.

   Time: PT30M

8. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

9. Bake the Bread

   Place the pan in the middle rack and bake for 35 minutes, or until the top is golden and a tap on the bottom sounds hollow.

   Time: PT35M

   Temperature: 350°F

10. Cool and Butter the Crust

    Remove the pan with oven mitts, let it sit for 5 minutes, then turn the loaf out onto a cooling rack. While still warm, spread the three sticks of butter over the top and sides for a soft, flavorful crust.

    Time: PT15M

11. Slice and Serve

    Using a sharp serrated knife or a bamboo bread slicer, cut the loaf into even slices. Let the bread cool completely before storing to prevent gummy crumbs.

    Time: PT5M

Nutrition Facts

Calories

233

Protein

5g

Carbohydrates

45g

Fat

5g

Fiber

2g

Ingredient Substitutions

• Instead of Instant Yeast: Active dry yeast (use 2¼ tsp)
• Instead of Sugar: Honey (use 1½ tbsp), Maple syrup (use 1½ tbsp)
• Instead of Bread Flour: All‑purpose flour
• Instead of Dried Milk Powder: Powdered skim milk
• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Shortening (Crisco): Butter, Lard
• Instead of Butter: Margarine

Equipment Needed

• Large Mixing Bowl
• Wooden Spoon or Dough Hook
• Measuring Cups and Spoons
• Pullman Loaf Pan (13x4x4)
• Plastic Wrap or Clean Kitchen Towel
• Oven
• Pastry Brush (optional)
• Cooling Rack (optional)
• Sharp Knife or Bread Slicer
• Gloves or Oven Mitts

Critical Steps — Do Not Skip

• Kneading until elastic
• First rise until doubled
• Shaping the dough to fit the Pullman pan
• Second rise to near‑full height
• Baking for the correct time at 350°F

Chef Tips from the Video

• For an extra‑soft crust, brush the loaf with melted butter immediately after baking.
• If you prefer a slightly sweeter loaf, increase sugar to 3‑4 tbsp.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 4 days.

Freezer: Slice the loaf, wrap each slice in freezer‑safe bag, and freeze for up to 2 months.

Room temperature: Best consumed within 2 days if kept in a bread box or sealed bag.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
• Freeze the baked loaf (sliced) for longer storage.