Ingredient Checklist


Instructions Checklist
  • In a large liquid measuring cup, mix together yeast, sugar, and water; let stand until foamy, about 5 minutes.

  • Meanwhile, place milk and butter in a small saucepan and heat over medium heat until butter is melted. Remove from heat and let stand until mixture is lukewarm (110 to 115 degrees).

  • In a large bowl, mix together flour and salt. Add milk mixture to flour mixture. Stir eggs into yeast mixture and add to flour mixture; stir until a stiff dough forms. Cover bowl with plastic wrap and let stand in a cool place until doubled in size, about 1 1/2 hours.

  • Butter a Pullman loaf pan measuring 13 1/2 by 4 1/2 inches across the top and 12 3/4 by 3 3/4 inches across the bottom. Deflate dough by beating down with a wooden spoon for about 1 minute. Transfer dough to prepared loaf pan; cover and let rise until dough reaches top of pan, 1 1/2 to 2 hours.

  • Preheat oven to 375 degrees.

  • Uncover dough and transfer to oven; bake until bread is dark and golden on top and sounds hollow when tapped with your knuckles, 40 to 45 minutes.

  • Remove pan from oven and turn bread out onto a wire rack; serve warm or let cool, if desired.

Reviews (3)

189 Ratings
  • 5 star values: 31
  • 4 star values: 30
  • 3 star values: 72
  • 2 star values: 38
  • 1 star values: 18
Rating: 5 stars
Easy bread recipe! Delicious! I didn't have the bread pan, but I just used two (2) 9x5 loaf pans and worked out well. Plan to make (smaller) 'mini' loaves for Christmas gifts. Thanks Martha!
Rating: Unrated
I love this recipe, Just add 1/2 cup of sugar instead of 1/3 and this was so delicious!!! A family favorite! Thanks Martha
Rating: Unrated
I love baking and I had to try this recipe right away, so I first had to locate this pullman pan, so I googled and found the best deal at . I baked this lovely no need to knead bread and I loved it, this was a easy recipe and it came out right the first time. I even made french toast from this bread for breakfast and we loved it more. This recipe will be going into my Hall of Fame Recipe Keeper Collection with acknowledgements. Martha you are the best !