Pullman Loaf Sandwich Bread (pain De Mie)
From luisascatering 14 years ago
- 3 hours to make
- Serves 12
"Pain" in French means "bread" or "loaf of bread" and "mie" means "crumb." It's most identical to pullman loaf or regular sandwich bread. This bread is usually used for making sandwiches or for toasting. Read more It can be baked in a sealed pan (see photo) which prevents crust from forming. If you dont own a sealed pan, the crust can just be cut off. See less
Ingredients
- 4 cups unbleached all purpose flour (Gold Medal, King Arthur, or Pillsbury) shopping list
- 1 cup whole milk shopping list
- 1 Tbsp dry instant yeast shopping list
- 6 Tbsp unsalted butter, softened shopping list
- 1/2 liquid cups water (70-90 degrees F_) shopping list
- 2 Tbsp honey shopping list
- 2 tsp kosher salt shopping list
How to make it
- Note: you can put all the ingredients into a bread machine and put on the "dough" setting
- OR
- In a large mixer bowl, whisk together the flour and yeast. Add the butter and mix with the dough hook on low speed (#2 if using Kitchen Aid), then add the milk, water, honey, and salt. When all the flour is moistened, raise the speed to medium (#4 on KA) and beat for 7 minutes. The dough will be smooth, shiny, and slightly sticky to the touch. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- On a lightly floured counter, shape the dough into a football. Flour the top and cover it with plastic wrap. Allow to relax for 10-15 minutes. Removed the plastic wrap and gently deflate the dough, using your fingertips to spread it into a rectangle about 10" x 8" wide. Flour the counter as necessary to keep it from sticking.
- Give the dough one business-letter turn, then press or roll it out again to about 12" x 5" and shape it into a 16" loaf. Set it in the prepared pan See Photo. Grease the top of the pan and slide it into place, leaving it a few inches ajar so that you can gauge the progress of the rising dough. Cover the exposed area with plastic wrap. Set it in a warm area, allow it to rise until it is about 1/2 inch below the top of the lid, approx 1 hour.
- Preheat oven to 425 degrees 30 minutes before baking. Do not use an oven stone.
- Bake for 30 minutes. Gently slide off the lid and continue baking about 30 minutes or until browned.
- Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up until barely warm, about 1 hour to make for easier slicing.
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