Pain De Mie French Pullman Bread Abm Recipe Foodcom

PAIN DE MIE

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.

SMALL PAIN DE MIE

Steps:

• Using a standar mixer, mix the ingredients in the order listed to make a smooth dough. It should be smooth and feel bouncy and elastic under your hands. It won't be particularly soft nor stiff.
• 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 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.

PULLMAN BREAD PAIN DE MIE

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 (PULLMAN BREAD)

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.

HONEY PAIN DE MIE BREAD

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.

PULLMAN LOAF (PAIN DE MIE)

Steps:

• Weigh out flour and remove about a cup from the flour.
• Mix the milk with the hot water (should be around 95F) then mix in the dry yeast and sugar into the milk and add to the flour.
• Mix everything with a wooden spoon for 5 minutes.
• Add softened butter in chunks and beat this into the mix (yes this is extremely hard work but you'll love the bread!) then add the reserved flour and salt and mix together. Try to beat/mix this extremely soft dough for 2-3 minutes until very elastic.
• Heavily butter another bowl and scoop the soft dough into the bowl and cover in plastic wrap.
• Place in oven at 45C(85F) for 2 hours to rise. Heavily butter an 8inch by 4 inch loaf pan and the bottom of a heavy baking sheet. When batter/dough has risen, smush down and fold with a spoon gently then scrap into an 8inchx4inch loaf pan. Cover with plastic wrap or dry kitchen tea towel and let rise until it's just below the top of the pan NOT ABOVE THE LOAF PAN EDGE! Place buttered-bottom baking sheet on top of loaf pan and place brick/rock/heavy weight on top. Place carefully into 425F/210C oven for 20 minutes then remove weight and continue baking for 20 minutes longer or until the bread sounds hollow when thumped on the base (remove from oven, invert from pan, and thump). When done, remove from pan and let cool on rack.