Make Bread in a Pullman bread pan

The Pullman pan is a lidded bread pan that results in a loaf close to storebought bread, both in texture and shape. The crust is thin, unlike most homemade breads, and the directions to the pan say to let the bread cool wrapped in a towel for a soft crust. So far that hasn't worked, but the interior of the bread has a nice soft crumb and it can be cut thin enough or sandwiches that don't fall apart.

I've some fails in the past using this pan, which I purchased from King Arthur Bread Company a number of years ago. Today, though, I succeeded! Yay!

You can use any bread recipe that uses 4-5 cups of flour. I generally use  the Amish White Bread recipe, or more correctly, my version of  it. Heh.

*dissolve 1 Tbl yeast (1 packet) in 2 cups warm water in large bowl. Add 1/3 cup sugar.
*when foamy, add 3 Tbl butter or oil, 3 tsp salt (or less) and stir.

*Add two cups of flour (white or whole wheat) and stir.
*Keep adding flour, one cup at a time, unil dough pulls away from the side of the bowl.
*Turn out onto floured surface and knead, adding flour as needed until dough is no longer sticky.
*Knead until dough feels 'right'. (springy, firm, not too soft.)

*Cover with a cloth and let rise until doubled in size.
*punch down and form into loaf to fit pan.
*Grease the pan, making sure all surfaces are covered, including the lid.
*Place dough in pan and close lid, leaving1 inch open.
*Let rise until dough is nearly to the top of the pan (dont forget like I always do, or you'll have to squish it back inside the pan and then your loaf will be uneven)
*close pan and place in preheated (350*) oven and bake for about 25 minutes.
*pull back lid (be careful!) and check. If the loaf seems well cooked except for the top, remove the lid and bake for a further 5-10 minutes. (Be sure to keep an eye on it!)
*Turn out and cool on rack. Wrap in kitchen towel if you like.