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.

PULLMAN SANDWICH BREAD AKA PAIN DE MIE

Steps:

• Ensure milk is warm, not hot (about 110 F). In a small bowl 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 large bowl of a stand mixer, with the dough hook attachment add the flour and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatulaPro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
• Knead on medium speed for about a minute scraping the sides of the bowl as necessary. Pro tip - Do not make haste to add additional water or flour at this point because the flour is still absorbing liquid.
• Once all the flour is incorporated, knead the dough for three minutes on medium speed until smooth. The dough will be soft and sticky.Pro tip - A soft and sticky dough is a light and airy bread so don't add more flour.
• Next, add the soft room temperature butter a little at a time. knead again for 2 minutes until smooth and elastic but still soft.Pro tip - When you add the butter it will seem like the dough is falling apart. Trust the process and keep kneading.
• Avoid the temptation to add more flour. We want soft, light, and fluffy brad, and this is only possible when the dough is soft, elastic, yet slightly sticky.Note - If using a stand mixer, you may need to add the reserved flour for kneading to prevent the dough from sticking to the bowl. If kneading by hand, use the reserved flour as required for kneading to prevent the dough from sticking to the work surface.
• 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.
• Place in an oiled bowl and cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
• When the dough is double in volume invert the risen dough onto a lightly floured surface. Divide into two - to make two loaves or one large 13-inch loaf.
• Start to roll like a jelly roll. Fold from top to the center then again once more towards the end. Pinch the seams together.
• Place into a buttered Pullman loaf pan seam side down.
• Cover loaf pan with plastic wrap or clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
• Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 10 minutes.
• Cover the loaf pan with its lid. Place the loaf pan on the center rack in the hot oven.Pro tip - You want to place the lid on before it rises to the top so you don't ruin the rise.
• Bake the 13-inch loaf for about 45 to 50 minutes, the 9-inch loaf for about 25 to 30 minutes, and the 7-inch loaf for about 20 to 25 minutes. Pro tip - The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer)
• Partially open the lid and let cool for 10 minutes - before you remove and let cool completely. Take it out of the pan and cover it with a clean kitchen cloth for at least 5 minutes.Pro tip - Wrapping the bread in kitchen cloth will let the steam cool in the bread keeping it soft.
• Always let bread rest for at least an hour before you cut - this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.
• Enjoy!

HOMEMADE FRENCH BREAD (ABM)

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.

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.

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.

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.

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.