PAIN DE MIE
A very special white sandwich bread from a class I took in Craftsy, light, white with a tight crust, perfect for thin slices of bread for sandwiches. Just a little different from other recipes here so wanted to save. This is baked in a special Pullman pan, that I've shown that keeps the bread in the perfect tight crumb, but if baking in a regular pain be sure to brush with an egg white and slash before baking
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: Pain de mie is best made with a mixer.
- Remove butter from fridge and pound it soft with a rolling pin. You won't need to strike it more than 10 or 12 times. Make sure it can take the impression of your finger.
- Combine all ingredients except butter in the bowl of a stand mixer. Mix on slow speed for 4 minutes.
- Increase mixer speed to medium, add half the softened butter, nix for 1 minute. Add the remaining softened butter and mix n additional 5 minutes. All the butter should have disappeared into the dough, creating strength and suppleness.
- Cover dough and let it ferment for 1 1/4 hours, folding once after 45 minutes.
- Spray a 13-inch Pullman pan with nonstick spray.
- Carefully turn dough onto a lightly floured surface. Gently de-gas the dough as you pat it into a rectangular shape.
- Divide the rectangle roughly in half. (Its OK if the aren't exactly the same weight).
- Shape each piece in a baguette like rope, about 20 inches long. Lightly twist the ropes together and place in pullman pan.
- Put lid on the pan but leave it open 1-2 inches so you can check progress of dough as it proofs. The dough will require 1 to 1 1.2 hours to achieve full volume. It's ready to bake when the top surface of the dough is about 1/2 inch below the lid of the pan. Close lid completely before baking.
- Bake at 450 F for 10 minutes. Lower temperature to 350 F and bake another 25 minutes. Remove the lid from the pan and bake for another 10 minutes. Check the sidewall of the loaf. They should be solid and golden brown. If they aren't, invert pan and let the pan de mie slide out o a shet pan. Bake for an extra 5 minutes, or until the sidewall have enough structure to hold up the weight of the loaf.
Nutrition Facts : Calories 336.9, Fat 10.6, SaturatedFat 6.4, Cholesterol 27.2, Sodium 714.5, Carbohydrate 52, Fiber 1.9, Sugar 3.9, Protein 7.7
SUPER SANDWICH BREAD (PAIN DE MIE) (LEVAIN BAKERY)
Pain De Mie (French) literally means 'Sandwich loaf'. Equivalent of a Pullman loaf but not as sweet as American sandwich bread. Levain Bakery is located on New York City's Upper West side but it bakes with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time. We've not tried the recipe yet, but it's put here for safe keeping. NOTE: We plan on re-inventing this recipe shortly and getting it right. Many thanks to jujubegirl, for her insightful review. You can view the original recipe here: http://www.levainbakery.com/baking/recipies/pain-de-mie-super-sandwich-bread.aspx
Provided by 2Bleu
Categories Yeast Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes.
- Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
- Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours.
- After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in half and form each piece into a rectangular loaf shape. Place shaped loaves into prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely with plastic wrap. Let the dough proof for 8-24 hours in the refrigerator.
- When dough has done proofing, preheat the oven to 375°F Lightly flour the top of each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally 3 times. Place the sheet pan in the center of the preheated oven and bake for 50 minutes.
Nutrition Facts : Calories 2700.1, Fat 103.3, SaturatedFat 60.9, Cholesterol 253.6, Sodium 3539, Carbohydrate 79.6, Fiber 4, Sugar 11.8, Protein 371.5
CRISPY FRENCH BAGUETTES (LEVAIN BAKERY)
Levain Bakery is located on New York City's Upper West side and they bake with a distinct French accent. Co-founded by two friends who had worked in the fashion and finance industries, the bakery has won kudos from Zagat and others for its artisanal methods and the authentic flavors of its breads and pastries. Time does not include rise-time.
Provided by 2Bleu
Categories Yeast Breads
Time 40m
Yield 2 Baguettes
Number Of Ingredients 6
Steps:
- In bowl of a stand mixer, whisk together yeast and warm water until creamy. Using dough hook, add the flour and salt. With the mixer on low speed, slowly add the cool water. Mix until a smooth, elastic dough forms, 5 to 8 minutes. Remove the dough hook, cover the bowl with plastic wrap and let the dough rise in the refrigerator for 8 to 24 hours.
- Grease a double baguette pan and lightly sprinkle with cornmeal. Divide the dough into two 12-by-6-inch rectangles. Form the dough into baguettes. Transfer baguettes to the prepared pan, laying each seam-side down. Cover with plastic wrap and let proof overnight in the refrigerator.
- When the dough has proofed completely (see Chef Tip: The Poke Test), preheat the oven to 375°F Lightly flour the top of each baguette. With a razor blade or very sharp paring knife, score the top of each baguette lengthwise 3 to 4 times. Place the pan in the center of the oven and bake until crusty and golden, about 30 minutes.
- Chef's Tip for Mixing Dough: When first combining water and flour, it is essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water.
- Chef's Tip for The Poke Test: Poke the refrigerated dough with a finger. If the indentation holds, you're ready to bake. If dough bounces back, let it sit in a warm spot until it passes the test.
- Chef's Tip for Forming Baguettes: Divide the dough into two rectangles. Fold the long edge of one rectangle over to meet the other edge and pinch the seam to seal. Roll up into a log, flatten, fold, and pinch again. Continue 2 or 3 times more until you have a baguette long enough to fit your pan. Repeat with the remaining dough.
Nutrition Facts : Calories 691.4, Fat 2, SaturatedFat 0.3, Sodium 1171.5, Carbohydrate 144.2, Fiber 5.7, Sugar 0.5, Protein 20.5
CLASSIC SANDWICH BREAD
For sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. I found this recipe on kingarthurflour.com. It is a wonderfully easy recipe to make with terrific results!
Provided by Southern Polar Bear
Categories Yeast Breads
Time 2h35m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mixing:
- In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
- You may need up to 2/3 cup of hot water to make a soft, smooth dough.
- Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
- Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
- Shaping:
- Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
- Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
- A finger pressed into the dough should leave a mark that rebounds slowly.
- Baking:
- Bake the bread in a preheated 350°F oven for about 35 minutes, until it's light golden brown.
- Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a wire rack before slicing.
- Store the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 506.5, Fat 14, SaturatedFat 8.2, Cholesterol 34.8, Sodium 848.9, Carbohydrate 81.7, Fiber 4.2, Sugar 6.5, Protein 13.2
AMERICAN SANDWICH BREAD
This comes from The New Best Recipe (published by the editors of Cook's Illustrated), although I found it on http://annieseats.wordpress.com. This got the seal of approval at my house - great for sandwiches!! I make two loaves every weekend, freezing the second for later in the week.
Provided by WickedCook17
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix milk, water, butter, honey and yeast together.
- Combine 3 1/2 cups flour and salt in bowl of stand mixer.
- Gradually add milk mixture to flour.
- Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.).
- Turn dough out onto floured surface, knead briefly to form a small, round ball.
- Place dough in a greased bowl, turn to coat.
- To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
- Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
- Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
- Preheat oven to 350. Placing a glass dish with boiling water inside.
- Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
- Brush with melted butter, cool on wire rack.
- To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.
Nutrition Facts : Calories 238.1, Fat 4.8, SaturatedFat 2.7, Cholesterol 11.6, Sodium 487.9, Carbohydrate 42.5, Fiber 1.5, Sugar 6.5, Protein 6
SMALL LOAF PAIN DE MIE
I searched the internet, after not finding a recipe on site, that had a bread recipe to use in my 9 inch pullman pan. I bought the pan last summer after being exposed to one during a whole wheat bread class I attended a couple of years back. Since I am finally getting started in baking bread, I knew I had to try this pan out soon. Recipe is from King Arthur Flour website. Here is what they say about this recipe: "Pain de mie is a fine-textured, moist bread baked in a special lidded pan. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. While most pain de mie recipes call for a traditional 13" x 4" x 4" pan, this one is perfect for our smaller 9" x 4" pan."
Provided by sloe cooker
Categories Yeast Breads
Time 3h50m
Yield 1 9 inch loaf
Number Of Ingredients 7
Steps:
- Mix all of the ingredients in the order listed, and mix and knead - by hand, or using a stand mixer - to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
- Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
- Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap, to protect the dough as it rises.
- Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan. Towards the end of the rising time, preheat the oven to 350°F.
- Remove the plastic wrap, and slide the greased lid onto the pan. Bake the bread for 25 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.
- Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.
Nutrition Facts : Calories 1847, Fat 27.3, SaturatedFat 15.1, Cholesterol 65.4, Sodium 3857.2, Carbohydrate 342.3, Fiber 13, Sugar 41.9, Protein 54.4
HONEY PAIN DE MIE BREAD
Found this on King Arthur Flour where it is said the head baker Martin Phillip created this. It's mild, sweet honey flavor and soft and tender crumb yield slices ideally suited for any sandwich, specially grilled cheese. It is best made in a Pain de Mie Pan which I have posted a photo of. It also has the added benefit of coming together fast and easy. I'm guessing at serving size as it depends on how it's sliced and how you use it. The name comes from the type of pan it's made in
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h5m
Yield 1 13" pain de mie, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, salt and yeast in large mixing bowl.
- Add remaining ingredients and mix and knead - by hand or stand mixer fitted with a dough hook - until smooth, suppledough forms.
- Form the dough into a ball, place in lightly greased bowl, cover and allow to rise for 90 minutes.
- Halfway through rise time fold dough onto itself 4X to gently deflate and add strength.
- Lightly grease the base and lid of a 13" pain de mie pan (pullman loaf pan).
- Transfer dough to a lightly floured work surface.
- Gently deflate it and pat into an 11" x 8" retangle.
- With the long side facing you, fold bottom third of dough up to center and top third over (like a business letter). Fold dough in half lengthwise, and seal edges with heel of your hand.
- At this point the shaped dough should be 13" in length to fit pan.
- Place dough seam-down into pan, press it evenly into corners. Put lid on pan and close all but an inch or so in order to monitor the loaf as it rises.
- Allow dough to rise until it's just below the lip of the pan, 60 to 90 minutes.
- Towards end of rising time, preheat hoven to 425 F.
- Close lid of pan completely, and put pan in oven.
- Bake bread for 25 to 30 minutes, then remove lid and ake for an additional 5 minutes. Loaf should be a deeop golden brown on all sides.
- Remove loaf from oven and after 5 minutes, turn it out onto a rack to cool completely.
- TIPS: To infuse with lavender and chamomile heat honey and milk to a simmer and pour over 1 tablespoon each of dried lavender and chamomile leaves. Allow to steep overnight in refrigerator, then strain and proceed with directions as written. Alternatively, brwe 1 cup of chamomile tea, allow to cool to lukewarm, and use in place of water in recipe, along with 1/8 to 1/4 teaspoon lavender oil if desired.
- The bread may also be made in your bread machine as per it's directions on the basic dough setting, when cycle is complete, transfer the dough to a lightly floured work surface and proceed with the recipe as written.
Nutrition Facts : Calories 83.5, Fat 7.1, SaturatedFat 4.5, Cholesterol 19.2, Sodium 491.4, Carbohydrate 5, Fiber 0.1, Sugar 4.3, Protein 0.6
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