Easy Farmhouse White 9" Pullman Loaf (Pan de Mie)

February 17, 2026

Learn how to make an easy, beginner-friendly Pullman loaf (pan de mie) in a 9x4x4 USA Pan Pullman loaf pan. This soft, fluffy farmhouse white bread has a tender crumb, a perfectly square shape, and a beautiful, smooth top. Whether you’re brand new to bread or looking to master this iconic sandwich loaf, this step-by-step tutorial makes it simple.

Farmhouse White Pullman Loaf (9x4x4 or 9" Pullman Pan)

Ingredients

1 ⅓ cups hot water (330g)
½ cup sugar or honey (104g)
2 1/2 tsp instant or active dry yeast (7g)
2 ¾ tablespoons melted butter or oil (39g)
3 ¾ c bread flour (455g) *add more only if needed or the dough may overflow
1 teaspoon salt (6g)

*Fresh milled flour option: I use other recipes when I make my fresh milled flour pullman loaves, but if you'd like to make this one with fresh milled flour: use 550-575 g of fresh milled hard wheat, add 1 tsp sunflower lecithin or an egg, and do an autolyze before adding the yeast. Will share exactly how I make my fresh milled pullman loaves soon!

Instructions

1. Mix the Dough

Add the ingredients to the mixing bowl of a Nutrimill, Bosch, Zacme, KitchenAid, or similar stand mixer in the order listed. You may also mix and knead by hand, or use the dough cycle of 1.5-2 lb bread machine.

Once everything is incorporated, check your dough ball:

If it is sticking to the bottom of the bowl, add a small amount of flour (1–2 tablespoons at a time) until the dough pulls away and forms a soft ball.
Do not add too much flour—this makes the loaf dense and could overfill the pan/make the dough ooze out the sides of your pan as it bakes! To troubleshoot, if you have to add much more flour, cut off a bit of the dough (enough to make 1-2 rolls) before shaping and placing into the loaf pan OR simply bake without the lid on.

2. Knead: Knead for 6–8 minutes on speed 2 (or medium/low).

3. First Rise: Place the dough into a lightly greased bowl. Cover with a warm, damp tea towel. Let rise 45 minutes to 1 hour, or until noticeably expanded.

4. Shape the Loaf: Press dough out into a 9-inch rectangle (about as long as your Pullman pan). Roll up tightly into a loaf. Place into your 9” Pullman pan. Press dough into the corners of the pan. Slide the Pullman lid on. *Lightly grease your pan if it is not non-stick like the USA pans are.

5. Second Rise: Let rise 30 minutes, or until the dough is about 1–1½ inches below the top of the pan.
Avoid overrising—if it rises too close to the lid, you may need to bake without the lid.

6. Bake: Bake at 350°F (177°C) for 35 minutes.

7. Cool: Remove the loaf from the pan immediately. Cover with a tea towel and let cool before slicing.

Printable Recipe!

*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!