KING ARTHUR FLOUR'S PAIN DE MIE - PERFECT SANDWICH LOAF
This recipe was featured in an email today from the www.kingarthurflour.com website. There is another recipe posted on Zaar but the ingredients differ slightly; that's why I put this one on here too. :-) "This delicious, fine-grained loaf is perfect for sandwiches and toast -- including French toast and melba toast."
Provided by senseicheryl
Categories Breads
Time 1h45m
Yield 1 loaf of bread, 12 serving(s)
Number Of Ingredients 9
Steps:
- Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar. Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple. Because of the relatively high fat content of this dough, it's a real pleasure to work with. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
- Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours.
- Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the cycle is finished, remove the dough and proceed as follows.
- Lightly grease a 13 x 4-inch pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor).
- Carefully place the cover on the pan, let it rest an additional 10 minutes while you preheat your oven to 350°F Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; an instant-read thermometer inserted into the center will register 190°F Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
Nutrition Facts : Calories 271.6, Fat 6.8, SaturatedFat 4, Cholesterol 17.7, Sodium 500, Carbohydrate 45.1, Fiber 1.6, Sugar 4.7, Protein 6.9
PAIN DE MIE - FRENCH PULLMAN BREAD (ABM)
This recipe comes from King Arthur. I made minor changes to reflect more generic ingredients. According to them, the best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded 13" x 4" x 4" pan. The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice. You can use all all-purpose flour without the whole wheat.
Provided by Rinshinomori
Categories Yeast Breads
Time 40m
Yield 1 bread
Number Of Ingredients 10
Steps:
- Combine all of the ingredients, and mix and knead them-by hand, mixer, or bread machine-to form a smooth, supple dough.
- Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.
- Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan.
- Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.
- Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F.
- Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F
- Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.
Nutrition Facts : Calories 3277.7, Fat 94.8, SaturatedFat 56.3, Cholesterol 250.2, Sodium 5444.6, Carbohydrate 527.2, Fiber 37.1, Sugar 57.8, Protein 88.5
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
More about "king arthur flours pain de mie perfect sandwich loaf food"
SPROUTED WHEAT PAIN DE MIE RECIPE | KING ARTHUR BAKING
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- First, grind the sprouts using a food mill, food grinder, or the food grinder attachment of a stand mixer.
- You want the sprouts fully ground, with no hard bits remaining., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine flour with the rest of the ingredients, except the ground sprouts, butter, and bran, in the bowl of a stand mixer fitted with a dough hook.
- Mix on low speed for 4 minutes, until everything is well combined., Increase the mixer speed to medium, and add half the softened butter.
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- Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.
- Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough., Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably.
PAIN DE MIE RECIPE | KING ARTHUR BAKING
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4.6/5 (235)Calories 180 per servingTotal Time 3 hrs 20 mins
- Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough., Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen., Lightly grease a 13" pain de mie pan.
- Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" log, and fit it into the pan.
- Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor)., Towards the end of the rising time, preheat the oven to 350°F., Remove the plastic, and place the cover on the pan.
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