Classic White Bread in a Pullman Pan | Perfect Soft Loaf (13" Pullman Recipe & Baking Tutorial)

September 17, 2025

Learn how to make the best homemade sandwich bread in a 13-inch Pullman loaf pan with lid. This recipe creates a soft, fluffy loaf with a tender crumb, golden crust, and that classic square shape you see in bakery and grocery store sandwich bread. If you’ve ever wanted to bake the perfect sandwich bread at home, this step-by-step Pullman loaf tutorial will show you exactly how to do it. The Pullman pan, also known as Pain de Mie, gives you a beautiful square loaf that slices evenly and is perfect for sandwiches, toast, French toast, or just warm out of the oven with butter.

Homemade White Bread in 13” Pullman Loaf Pan

Makes one 13-inch Pullman loaf

Ingredients:

· 1 cup lukewarm water (240 g)

· 3/4 cup lukewarm milk (180 g)

· 4 Tbsp melted butter (56 g)

· 2 Tbsp sugar (25 g)

· 2 1/2 tsp yeast, active dry or instant (7 g)

· 5 cups bread flour (625 g)

· 1 1/2 tsp salt (9 g)

Instructions:

1. Add all ingredients, in the order listed, into the mixing bowl of a stand mixer. Mix until incorporated.

2. Check the dough. If it’s sticking to the bottom of the bowl, add a little extra flour—just enough so it pulls away and forms a smooth ball. Be careful not to add too much flour, as this can make the loaf dense.

3. Knead the dough for 8 minutes until it feels tacky but manageable. It should be elastic, stretchy, and slightly sticky to the touch.

4. Place the dough in a lightly oiled or clean bowl and cover with a warm, damp tea towel. Let rise for 45 minutes to 1.5 hours, or until expanded.

5. Punch down the dough and shape it into a rectangle roughly 13 inches long, about the length of your Pullman loaf pan. Roll the dough tightly into a loaf shape.

6. Place the loaf into your 13-inch Pullman pan, pressing the dough gently into the corners. Slide on the lid. (If using a pan that requires greasing, lightly oil or butter the pan to prevent sticking.)

7. Let the dough rise again for about 30 minutes, or until it is 1–1½ inches from the top of the pan. Do not over-rise—if the dough rises too much, you may need to bake without the lid.

8. Preheat the oven to 350°F (175°C) and bake the loaf for 35 minutes.

9. Remove the bread from the pan immediately and brush the top with melted butter. Cover loosely with a tea towel and allow to cool slightly before slicing.

*You can also make this recipe without the lid on your pullman loaf pan! It comes out with an old-fashioned rounded top, and even fluffier! Simply let rise in the loaf pan like you would when using the lid. You can let it go a bit longer without risking it exploding out the sides of the top! Bake as usual at 350 degrees for 35 minutes. I love this loaf made with the lid and without the lid!

Click Here for the 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!