Holly's Perfect Sandwich Loaf Bread Recipe
by Holly Thomson
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Easy
Before I used the USA Pan 'Pullman Loaf Pan' I was fairly blasé about making bread. I enjoyed it, and enjoyed eating the results... but I wasn't yet obsessed. That all changed in one evening, when I used this tin for the first time.
Overnight, I became unbelievably excited about achieving the perfect water:flour ratio, the ideal proving times and temperature, and optimum baking time. All in the quest of a loaf that rises to the lid of the tin, bakes with a golden crust around every surface, and slices into my dream pillowy soft white sandwich loaf.
After months of refining, here is the recipe I now use three times a week.
Ingredients for a sandwich loaf
- 500g flour (all strong white bread flour, or with up to 200g of wholemeal mixed into the total weight)
- 2 tsp dry instant yeast
- 1 tsp salt
- 1 tsp sugar
- 450ml tepid water
Tin Used
How to make your perfect Pullman sandwich loaf
- Mix all the dry ingredients in a large bowl.
- Add the water, and beat with a wooden spoon until thoroughly mixed through. You’re looking for ‘chewing gum’ texture, which usually takes about 5-6 minutes of manual beating.
- Set the bowl aside for a couple of hours on a sunny windowsill, ideally at about 20C. Until the mix goes all bubbly and has roughly doubled in size.
- Knock it back, with a spoon (It’ll be very sticky, and too wet to touch), then plonk it all in your Pullman Loaf tin and shut the lid. There's no need to oil or line this brilliant tin.
- Set aside again to rise - for an hour or so, now in a warm spot perhaps near a radiator or in full sunshine. You want the dough to reach at least 3/4 up the sides of your tin before you put it in the oven.
- Bake at 220C for 30-35 mins. If in doubt, err on the side of over cooking (not under cooking).
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About the author
Holly is Food Editor at Sous Chef. She has worked in food and cooking for over 10 years.
Holly started her food career in the UK's leading food magazine, BBC Good Food. Following four years at the BBC she became deputy editor of Great British Food magazine, and then copyeditor for Jamie Oliver. She writes about the latest food trends, is an ingredients expert, and has interviewed the UK's biggest names in food.
Over the last decade Holly has tried, tested and reviewed hundreds of international, artisanal and - dare we say it - esoteric ingredients and cooking tools. She loves nothing more than cooking outdoors, hearing stories from producers, and spending time exploring ingredients and food overseas.
