This beautiful loaf was baked in a Pullman Loaf Pan by USA Pans. It has an even crust all around and slices nice and square - a perfect allergen free loaf of sandwich bread!
I used my Sandwich Bread recipe. I greased the pan and lid with palm shortening, let the dough rise for 15 minutes with the lid off, then slid on the lid nice and tight and finished rising for 15 more minutes - baked at 350 degrees F for 55 minutes on the third rack in the center of the oven. YEAH (Thanks Sheila!)