Toast Bread

Preparation info

  • Difficulty


  • Dough Yield: About


    pullman loaves at 2.19 lb each

Appears in


By Jeffrey Hamelman

Published 2004

  • About

This is an English-Style Pullman Bread, and while its uses are broader than its name implies, it seems to fulfill its character most fully when toasted. The quantities of sugar, butter, and malt powder in the dough are almost insignificantly small, yet in the aggregate they make the bread something other than “just plain white.” If malt powder is unavailable, malt syrup can be substituted at about 5 times the weight of the powder; or, it can be left out entirely without greatly changing the bread’s handling characteristics or flavor.

U.S. Metric Home Baker’s %
High-Gluten Flour 10 lb 5 kg 1 lb (3⅝ cups) 50%
Bread Flour 10 lb 5 kg 1 lb (3⅝ cups) 50%
Water 13.2 lb 6.6 kg 1 lb, 5.1 oz (2⅝ cups) 66%
Sugar .2 lb .1 kg .3 oz (2 tsp) 1%
Butter, Soft .4 lb .2 kg .6 oz (1 T) 2%
Malt Powder .02 lb .01 kg .03 oz ( tsp) .1%
Salt .4 lb .2 kg .6 oz (1 T) 2%
Yeast .32 lb, fresh .16 kg, fresh .17 oz, instant dry ( tsp) 1.6 %
Total Yield 34.54 lb 17.27 kg 3 lb, 6.8 oz 172.7 %
Note: The pullman pans used measure 13 by 3¾ by 3¾ inches. Alternatively, commercial strap pans, measuring 9 by 5 by 2¾ inches, can be used and hold 1.5 pounds of dough, and loaf pans measuring 8 by 4 by 2½ inches can also be used and will hold between 1 pound and 1.125 pounds (18 ounces) of dough.


  1. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients thoroughly. The dough consistency should be medium. Turn the mixer to second speed and mix for about 3 minutes more, until a fairly strong gluten development has been achieved. Desired dough temperature: 76°F.
  2. BULK FERMENTATION: 2 hours.
  3. FOLDING: Fold the dough once, after 1 hour.
  4. DIVIDING AND SHAPING: Divide the dough into appropriate-sized pieces, depending on the pan size in which they will bake. Preshape lightly into rounds or blunt cylinders and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 20 minutes), shape it into tight cylinders. Place the dough in the loaf pans and cover with baker’s linen and plastic.
  5. FINAL FERMENTATION: 1 to 1½ hours at 76°F.
  6. BAKING: With normal steam, 430°F. Large pullmans will bake in 40 to 45 minutes. Smaller loaves will take between 30 and 36 minutes, depending on dough weight. Thump the bottom of the loaves when you think they are done, and listen for a pronounced hollow sound.