Queensyard at Home: A Simple Bread Recipe

If you’ve always wanted to try to bake bread … well, there really is no better than the present. Queensyard pastry chef Brian Yurko suggests this simple—and simply irresistible—Pullman loaf, which the French call pain de mie, but you may know more as a "sandwich loaf." Either way, it’s made with white flour and baked in a long, narrow, lidded pan and sure to elevate any meal—sandwich or not.

The Pullman Loaf

Inspired by Modernist Bread

INGREDIENTS:

• 1 ½ cups water 
• 1 ½ teaspoon instant yeast
• 4 cups bread flour
• ⅛ cup unsalted butter, softened
• 2 ⅛ tablespoons sugar
• ½ tablespoon Kosher salt

INSTRUCTIONS:

1. Dissolve yeast in water; set aside.
2. Combine remaining ingredients in a stand mixer with hook; slowly add water.
3. Mix until dough pulls together, then turn it out on the countertop and knead until you can pull a window in it.
4. Let rise for 45 minutes, covered, then fold once. Rise another 45 minutes, then shape and put in a greased Pullman loaf pan.
5. Let loaf rise until it almost fills the pan. Bake at 375 ℉ for 45 minutes, or until the internal temperature reaches 208℉.
6. Remove from the pan and cool on a resting rack