You will need a Pullman loaf pan with a sliding cover. Two sizes are available. This recipe is for a small pan, 9 inches long by 4 inches wide and 4 inches high.

Shokupan is a type of Pullman loaf, which means it's baked in a loaf pan with straight sides and a flat lid on top, which prevents the top from becoming raised, curved, and split. The result is ...

Metal loaf pans also conduct heat well, directly browning the sides and bottom of whatever you’re baking inside them. Most are nonstick, too, so your baked goods release from the pan without ...

Cook's notes: This recipe calls for a 13-by-4-inch pain de mie pan -- a long, narrow bread pan fitted with a slide-on lid or cover. It's similar to a pullman loaf pan used to produce old-fashioned ...

The recipe took five hours, yet the resulting loaf had the same complex, earthy flavor as 24-hour breads. I baked another loaf, using a different flour blend. Same results.

The loaf is best in a standard or long Pullman loaf pan (13 or 16 inches long, respectively, and four inches wide), which will give a uniform shape and well-developed crust on all sides. However ...

Introducing the Pullman Loaf Pan! ... The following is my recipe for making a 2.75 lb loaf. My pan is made by USA Pan and come in two sizes- I like and use the large.

Preparation. Step 1. To make this recipe, start by preparing one batch of the Master Bread Dough.. Step 2. Liberally coat an 8½x4½" or 9x5" loaf pan with extra-virgin olive oil.Lightly flour ...