… Wants to Bake Pain de Mie (Pullman Regular Sandwich Bread)
Here’s the recipe by the good people at King Arthur Flour, for making a traditional Pain de Mie using a 13″ long Pullman lidded loaf pan. This recipe is reproduced and adapted from their Bakers’ Banter blog, while this other post on their blog has great photos of the Pain de Mie being made and what it looks like after baking. Pain de Mie (Pullman Regular Sandwich Bread) (adapted from Pain de Mie (Pullman Loaf or Regular Sandwich Bread) by King Arthur Flour) Prep & Rise: About 1 1/2 to 3 hours Oven: 350°F (180°C) Bake: 45 minutes Makes: 1 large loaf Ingredients 2/3 cup (5 3/8 ounces) milk 1 cup (8 ounces) water 6 tablespoons (3 ounces) butter (86g) 2 1/4 teaspoons salt 3 tablespoons (1 1/4 ounces) sugar 1/4 cup (1 1/8 ounces) Baker’s Special Dry Milk or nonfat dry milk (4 Tablespoons) (I’m using full cream milk powder instead) 3 tablespoons (1 1/4 ounces) potato flour 4 3/4 cups (20 ounces) King Arthur Flour Unbleached All-Purpose Flour (I’m using 665g of my bread flour instead) 2 teaspoons instant yeast This recipe has separate instructions for the Manual Method, using a Mixer and using a Bread Machine for the initial steps (steps 1 to 3), while My Method used both a mixer as well as kneading by hand. Manual Method 1. In a large bowl, combine the...
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