Pullman Loaf Pans

Pain de Mie Pans

Sandwich Loaf Pans

Pullman Loaf Pans make a perfectly rectangular loaf of bread that is consistent in width and height for its entire length, so that when sliced it yields consistently-sized, perfectly square slices of bread for sandwiches.

It does this thanks to a cover that slides onto the breadpan, helping to mould what would be a rounded top into a perfectly flat one.

The typical size of a Pullman pan is 13 x 4 x 4 inches (33 x 10 x 10 cm), You can also get Pullman pans that make a slightly longer but skinnier loaf (16 x 3 1/2 x 3 1/2 inches / 40 x 9 x 9 cm) .

They are usually made of aluminized steel.

They need to be seasoned first before using, You not only have to worry about bread sticking to the sides and bottom of the pan, as you would with another loaf pan, but also to the lid as well, which would mean if it did you'd rip the top of your loaf off trying to get the lid off. To season them, pros advise to brush them very well with melted lard or shortening, making sure to get every last seem in the loaf pan and cover. Then, bake empty in a 250 F (120 C) oven until the fat has dried. Remove, let cool, wipe with a soft rag. Repeat a few times.

Never wash these; just wipe clean with a damp cloth if you wish.

Pullman Loaf Pans are quite expensive.

Cooking Tips for Pullman Loaf Pans

Don't fill the pan more than 40% with dough. The dough will rise to double to almost fill the pan, and even then, you will still have a little room to allow for oven-spring. If you fill beyond that, you may end up with bread dough oozing out the cracks at the top of the pan. When the dough has risen to double its size, grease the bottom of the lid, and slide it on pan. After 30 minutes of baking, turn the tin on one side for 5 minutes, then on the other side for another 5 minutes, then turn upright. Then remove lid, and finish baking until top crust is golden brown and bread is done. Then turn out of pan onto wire rack.

Substitutes for Pullman Loaf Pans

Grease a cookie sheet, place greased side down on top of regular loaf pan, and place a brick on top of that (sic).

See Also: Pain de Mie, Pullman Bread

Other entries for: Bread Pans
French Bread Pans, Pullman Loaf Pans

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