Posts may contain affiliate links that help enable me to continue to provide you with free recipes. Please see my Privacy Policy for further details.
When I first saw this recipe over on King Arthur’s Website I knew I HAD to make it! I had just purchased a Pullman Bread Loaf pan and was thrilled to FINALLY use it. However, I lost the lid for it. See we’ve been in the midst of massive renovations to our home and I’ve had to shift stuff in my baking supply room more times than I can count. I’m sure I’ll find the lid when we go to move but until then I had to figure out a way to use it. Now the purpose of the lid is to create that square 4-cornered sandwich bread we’re all used to.
Not that often do I use a recipe from another site straight out of the gate without some type of tweak but I trust in King Arthur’s recipes and have come to know many of the bakers and workers there. My only concern was how this would bake uncovered/how much would it just rise over.
As you can see the rise over was GORGEOUS! This bread was beyond amazing and literally I would not change one thing about it. Actually I’m not sure if I would even use the lid if I found it. To me, there was no need to. I actually loved this homey-result better.
Now for those of you that don’t have a Pullman Loaf Pan, no worries as you can make this in a standard 9×5″ baking pan (though you’ll have extra dough like I did). Since my loaf payn is 13″ and the original recipe calls for a 9″ loaf pan, I opted to use my regular bread pan.
The extra dough I braided on top for extra pizzazz.
This bread was so unbelievably tender. It was chewy but literally one of the most perfect sandwich bread ever! I used this bread in so many ways! Sure I used it as sandwich bread. THIS with oven-roasted turkey, Asiago, bacon, avocado and arugula was phenomenal! I also used it for french toast with caramelized bananas, pecans, and a hint of rum. Don’t even get me started on this toasted with crunchy peanut butter and crispy bacon.
What? You’ve never had peanut butter bread with crispy bacon? OMG you are so missing out! It’s transcending!
But honestly, just lightly toasted with lots of butter on it is amazing! Now add a dippy egg and I’m your bff!
THIS bread TOASTED with butter and jelly… Oh Sweet Baby Jesus! Seriously this bread doesn’t need anything pretentious, hoity toity or uppity. All it needs is my mouth… er um, a mouth. LOL So to the folks at KAF, well done!
PrintHoney-Oat Sandwich bread
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 3 cups (361grams) bread flour
- 2 1/4 teaspoon (7 grams) instant yeast
- 1 cup (90 grams)old-fashioned rolled oats (not quick oats)
- 1 1/2 teaspoon (8.5 grams) salt
- 4 tablespoon (57 grams) melted butter, unsalted
- 1 egg
- 1/4 cup (33.75 grams)baker’s dry milk powder
- 3 tablespoon (64 grams) honey
- 1 cup (227grams) to 1 cup + 2 tablespoon (255 grams) lukewarm water*
- 9″ Pullman Loaf Bread Pan
Instructions
- Combine all of the ingredients and mix with a Danish Dough Whisk (or sturdy wooden spoon). Cover the bowl with plastic wrap or clean linen cloth, and let the dough rest for 20 minutes. What you’re doing is giving the oats a chance to absorb some of the liquid.
- Using a stand mixer and dough hook, knead the dough to make a smooth, soft, elastic dough. ~8-10 minutes.
- Place the dough in a large, lightly greased bowl and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk. Gently deflate the dough, and shape it into a 9″ log.
- Put the log into a lightly greased 9″ Pullman pan, pressing it gently to flatten. * Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it’s about 1″ from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Slide the pan’s lid over top (remove the plastic if you used that) and bake the bread for 30 minutes. Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 200°F.
- Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.
Notes
Recipe adapted from King Arthur Flour with a bit of a tweak to make this more of an enriched dough.
*Don’t have a Pullman pan, you can make this in a 9×5″ loaf pan as well!
I am new at using a Pullman loaf pan. I have a 13 inch pa n. How can I adjust recipe to fit?
Hi Bernie! The original recipe calls for a 9″ pan. To use a 13-14″ Pullman pan I would do 1 1/2 times the recipe. Do you have the lid?
Best Kitchen Wishes!
Hi…can you please publish the measurements in metric…plus can i use regular dry milk powder?
Done and yes you can 🙂
Could this be made and baked in a breadmachine?
★★★★
Hi Donna!
Almost any dough can be made in a bread machine. However I, personally, hate using a bread machine to bake bread as every single one I’ve ever used was just horrible. If you’re more comfortable using a bread machine to bake your bread you could try it but I’ve never done it.
Best Kitchen Wishes!
If using a regular loaf pan and not a Pullman, would you suggest reducing the ingredients amounts by, say, a fourth?
Hi Sandy,
You can leave the recipe as-is IF you’re using a standard 9×5″ loaf pan. It’s in the ‘NOTES’ section of the recipe 🙂
Best Kitchen Wishes!
★★★★★
Thank you, I did just that and made two loaves this morning. It rose beautifully, and is perfectly delicious! Thanks!
That’s awesome to hear Sandy!
Best Kitchen Wishes!
★★★★★
PLEASE HELP A SISTER OUT!!!! This bread sounds amazing!!! I love your site! Great writing and delicious recipes. Heartbreakingly though I’ve had to give up my morning toast with breakfast due to MD ordered “go gluten-free” and a dairy allergy I didn’t know I had. The gluten-free store bought bread is outrageously expensive for what you get and unappetizing as well. I’m considering a few tweaks to this recipe for diet considerations, do you have insight to ingredient alternatives? Thankful for any help.
Hi Betty,
Now I haven’t tested this out in a gluten-free version but I’m thinking you could sub out Gluten Free Flour for the Bread Flour. To help it rise I’m thinking 1 1/2 tsp xantham gum. Now dairy free (makes a face trying to figure it out). Oh I know, you could use any of these in place of the dry powdered milk… Vance’s DariFree powder in plain powder, a perfect substitute for regular dry milk. Other lactose-free substitutes include almond meal, Ensure (which is GF), Coffee Mate (which is also GF), dry rice milk powder, dry soy milk powder.
Did I miss anything else allergy-wise?
Best Kitchen Wishes!
★★★★★
I’m excited to try out your suggestions, I will let you know how it turns out.
I have both sizes of pullman’s and ABSOLUTELY LOVE THEM!! We don’t do store bought bread any more. I make sprouted wheat, rye and brioche cinnamon raisin swirl in my Pullmans, never use any other pans.
Sounds awesome Nancy! Yeah I love mine so much! Now if only I can find my lid! LOL
Best Kitchen Wishes!
★★★★★
Agreed…this is a great recipe! I sometimes switch out one cup white flour for whole wheat and still get a good rise. I have also added a little cinnamon and raisins to the dough. The grandkids love it!!! FYI…I think the recipe has skipped a step between steps #3 & 4…..the first rising stage. This would be a problem for first time bread bakers. Keep the great recipes coming! Thank you for all the time and energy you put into your website and page!
★★★★★
Hi Bea! Oh love the addition of cinnamon and raisins! Yeah, I had someone point that out to me on the missed step and I quickly updated it.
Thanks again!
Best Kitchen Wishes!
★★★★★