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
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
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
PULLMAN BREAD PAIN DE MIE
I bought a pullman bread pan years ago. Pain De Mie in french. I finally did a bit of research and made a loaf. This makes square shaped slices great for sandwiches. Way better then store bought bread! This makes a dense white bread that holds up well. Slice it after it has cooled, and keep it in the freezer taking out what is...
Provided by Deb Crane
Categories Other Breads
Number Of Ingredients 7
Steps:
- 1. A found a little history about this bread pan; The name "Pullman" was derived from its use in the compact kitchens of the Pullman railway cars. The Pullman Company is credited with inventing the lidded baking pans used to create the square loaves. Three Pullman loaves occupied the same space as two standard round-topped loaves, thus maximizing the use of space in the Pullman kitchen.
- 2. Also, in my research, I have found that you can make any white bread recipe you like. The trick with this pan, is using the right amount of dough. I found if you fill it about 1/3 of the pan, the loaf will bake up to the top and create a perfectly square loaf.
- 3. The recipe I share here, is a basic white loaf recipe. If you like, you can half the white flour and substitute whole wheat or other flour. Again, if you do have this pan, try other yeast bread recipes that you like. King Arthur Flour Company has a recipe for this bread. They include a bit of potato flour, which I didnt have, so I used my old stand by basic white bread this time.
- 4. 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). Remove the plastic, and 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. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
- 5. 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.
- 6. 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,cover the bowl, and allow the dough to rise till doubled in bulk, 1 to 2 hours.
More about "pain de mie french pullman bread abm food"
PAIN DE MIE - FRENCH PULLMAN BREAD (ABM) RECIPE
From recipeofhealth.com
PAIN DE MIE | PAN DE MIGA | CAMILA MADE
From camilamade.com
PAIN DE MIE (PULLMAN BREAD) - LUNCHLEE
From lunchlee.com
PAIN DE MIE OR PULLMAN LOAF - FLUFFY SOFT CRUST BREAD ...
From restlesschipotle.com
PAIN DE MIE FRENCH PULLMAN BREAD ABM FOOD
From topnaturalrecipes.com
YOUTUBE - PULLMAN SANDWICH BREAD - PAIN DE MIE
From youtube.com
PULLMAN SANDWICH BREAD |PAIN DE MIE FRENCH SANDWICH ...
From youtube.com
パン・ド・ミー - WIKIPEDIA
From ja.wikipedia.org
PAIN DE MIE – LEITE'S CULINARIA
From leitesculinaria.com
PAIN DE MIE (PULLMAN BREAD LOAF) RECIPE | BROD & TAYLOR
From brodandtaylor.com
FOODCOMBO
PAIN DE MIE FRENCH PULLMAN BREAD ABM FOOD - HOME AND ...
From homeandrecipe.com
PAIN DE MIE (PULLMAN BREAD) RECIPE - FOOD.COM
From food.com
PULLMAN BREAD RECIPE | MERRYBOOSTERS
From merryboosters.com
PULLMAN BREAD PAIN DE MIE FOOD - HOME AND RECIPE
From homeandrecipe.com
PAIN DE MIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PAIN DE MIE OR PULLMAN BREAD - WINTER IS COMING
From the-good-plate.com
PAIN DE MIE RECIPE: 4 TIPS FOR MAKING A PULLMAN LOAF
From masterclass.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love