I’m a Pullman loaf purist. I also love bread crust so my loaves are always in my Pullman pans, lids pulled tightly. I fill them just a bit too much so they strain against the lid, making that all around crust just a little deeper into the bread and forcing the loaves to be as square as possible. Perfect toast, perfect French toast on day two!

God help me, I have a few fancy mixers 😳