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.
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
HOMEMADE FRENCH BREAD (ABM)
Make and share this Homemade French Bread (abm) recipe from Food.com.
Provided by Marie
Categories Yeast Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all bread dough ingredients in bread machine and select dough cycle.
- When cycle is complete, remove dough and roll into a 12"x15" rectangle on a lightly floured board.
- Roll up from long side and pinch seam to seal.
- Fold ends under.
- Place seam side down on greased baking sheet that has been dusted with cornmeal.
- Cover loosely with plastic wrap and let rise for 45 minutes.
- Make 4 diagonal cuts with a sharp knife across top of bread.
- Bake at 375° for 25 minutes.
- Beat egg white and water; remove bread from oven and brush with egg wash.
- Return to oven and bake an additional 5 minutes.
Nutrition Facts : Calories 1758.1, Fat 13.1, SaturatedFat 5.7, Cholesterol 20.1, Sodium 2476.2, Carbohydrate 349.1, Fiber 15.1, Sugar 1.5, Protein 53.3
PAIN DE MIE (PULLMAN BREAD)
I like this bread because it is flat on six sides. This a French recipe, however, it was served extensively on Pullman railroad cars, hence the name Pullman Bread
Provided by Phil Dunham
Categories Breads
Time 4h5m
Yield 1 loaf, 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, yeast and 1 1/2 cups whole wheat flour.
- Beat and let proof 1 hour.
- De gas and add oil, salt, sugar, 2 cups white flour.
- Work in bowl until dough forms a ball.
- Knead adding white flour as necessary until dough is smooth and a bit moist.
- Let dough rise in oiled bowl 1-1 1/2 hours .
- De gas.
- Let rest 10 min.
- Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan.
- Cover and let rise to 1/2 inch from top of pan, approx 30-45 min.
- Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan.
- Let stand 10 min.
- Pre-heat oven to 350 degrees F.
- Pain de Mie lid must be on the pan when in the oven, but remove cookie sheet from other bread pan.
- Bake 25 min.
- Remove Pain de Mie lid and let bake 10 more min.
- Put pan on wire rack to cool for 10 min.
- Turn bread out.
- Let cool to room temperature.
- The loaf in the Pain de Mie pan should be flat on six sides.
- Perfect for sandwiches.
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
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- Ensure milk is warm, not hot (about 110 F). Add the yeast, sugar, and egg. Stir and set aside to foam for 5 mins.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
- In the bowl of a stand mixer, with the hook attachment add the flour. Mix in the salt then add in the yeast mixture.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment.
- Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a ball.Pro-tip - using a flexible bread scraper does a good job of removing the sticky dough from the bowl.
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- 1. In the bowl of a stand mixer fitted with the dough-hook attachment, combine bread flour, all-purpose flour, and sugar.
- 2. In a small saucepan, heat the milk until lukewarm (100°F to 110°F/37°C to 45°C). The saucepan shouldn’t be so hot that you can’t touch the bottom of the pan. (If the milk is too hot, it can kill the yeast, but if it’s too cool, it won’t incorporate with the other ingredients.)
- 3. In a small bowl, use a fork to whisk the yeast with 1 tablespoon lukewarm (not hot) water to activate the yeast. Let the mixture sit until it’s bubbly, about 2 minutes. After 2 minutes, give the yeast mixture a quick whisk with the fork. If it’s foamy, the yeast has activated. If not, start again with a new batch of yeast and lukewarm water.
- 4. Add the yeast mixture, salt, and pepper to the flour mixture. Avoid placing the yeast mixture and salt in direct contact, which can deactivate the yeast. You can sprinkle some of the flour mixture on top of the yeast mixture for insurance.
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