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… cause there is always a however with me 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. Now since my pullman loaf pan was a huge one (13×4″) I actually had extra dough. Since I knew if I added it all to the pan it would rise up and over the pan causing a major nightmare in my oven. Burnt/spilt over anything in a hot oven stinks, smokes and it a PITA to clean. So I took that extra dough, cut it into 3 pieces, made a braid and laid it on top of the rising loaf.
The end result was GORGEOUS!
This bread was so unbelievably tender. It was chewy but literally one of the most perfect sandwich breads ever! I used this bread in so many ways! Sure I used it as a 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
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Ingredients
- 3 cups bread flour
- 2 1/4 tsp instant yeast
- 1 cup old-fashioned rolled oats (not quick oats)
- 1 1/2 tsp salt
- 4 Tbl melted butter
- 1 egg
- 1/4 cup baker’s dry milk powder
- 3 Tbl honey
- 1 cup to 1 cup + 2 Tbl lukewarm water*
- Pullman Loaf Bread Pan
Instructions
- Combine all of the ingredients and mix with a spoon until cohesive.
- Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.
- Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
- Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), 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.
- Place the log in a lightly greased 9″ pain de mie (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.
- Remove the plastic (if you’ve used it), slide the pan’s lid completely closed, 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 190°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 from King Arthur Flour as it rocks and needs no tweak!
Don’t have a Pullman pan, you can make this in a 9×5″ loaf pan as well!
SandyH says
May 23, 2014 at 3:46 pmIf using a regular loaf pan and not a Pullman, would you suggest reducing the ingredients amounts by, say, a fourth?
TKWAdmin says
May 24, 2014 at 12:39 pmHi 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!
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SandyH says
May 24, 2014 at 2:47 pmThank you, I did just that and made two loaves this morning. It rose beautifully, and is perfectly delicious! Thanks!
TKWAdmin says
May 25, 2014 at 3:43 pmThat’s awesome to hear Sandy!
Best Kitchen Wishes!
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Betty says
March 26, 2014 at 6:59 amPLEASE 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.
TKWAdmin says
March 26, 2014 at 7:28 pmHi 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!
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Betty says
April 2, 2014 at 6:01 amI’m excited to try out your suggestions, I will let you know how it turns out.
Nancy says
March 25, 2014 at 9:39 pmI 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.
TKWAdmin says
March 25, 2014 at 10:07 pmSounds awesome Nancy! Yeah I love mine so much! Now if only I can find my lid! LOL
Best Kitchen Wishes!
★★★★★
Bea says
March 25, 2014 at 6:52 pmAgreed…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!
★★★★★
TKWAdmin says
March 25, 2014 at 7:56 pmHi 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!
★★★★★