Pullman Bread Pain De Mie Recipes

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PAIN DE MIE - FRENCH PULLMAN BREAD (ABM)



Pain De Mie - French Pullman Bread (Abm) image

This recipe comes from King Arthur. I made minor changes to reflect more generic ingredients. According to them, the best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded 13" x 4" x 4" pan. The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice. You can use all all-purpose flour without the whole wheat.

Provided by Rinshinomori

Categories     Yeast Breads

Time 40m

Yield 1 bread

Number Of Ingredients 10

3/4 cup milk
1 cup lukewarm water
6 tablespoons butter
2 teaspoons salt
3 tablespoons sugar
1/3 cup dry milk or 1/3 cup nonfat dry milk powder
1/3 cup potato flour or 3/4 cup potato flakes
3 cups unbleached all-purpose flour
1 1/2 cups white whole wheat flour
2 1/4 teaspoons instant yeast

Steps:

  • Combine all of the ingredients, and mix and knead them-by hand, mixer, or bread machine-to form a smooth, supple dough.
  • 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.
  • Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan.
  • Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.
  • Carefully slip the cover onto the pan, and let it rest an additional 15 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 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F
  • Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.

Nutrition Facts : Calories 3277.7, Fat 94.8, SaturatedFat 56.3, Cholesterol 250.2, Sodium 5444.6, Carbohydrate 527.2, Fiber 37.1, Sugar 57.8, Protein 88.5

WHITE PULLMAN LOAF (PAIN DE MIE)



White Pullman Loaf (Pain de Mie) image

You'll never buy supermarket bread again after trying this homemade white bread. Using "enriched dough" (one with milk and eggs) gives this loaf a delicious flavor and velvety soft crumb. (For baking, accurate metric measurements produce the best results, so we recommend using a digital scale for this recipe.)

Provided by Zachary Golper

Categories     side-dish

Time 15h

Yield 12 servings

Number Of Ingredients 14

50 grams (.25 cups plus 2 tablespoons) unbleached white flour
5 grams (1.25 teaspoons) granulated sugar
1 gram (.13 teaspoons) fine sea salt
1 pinch (about 0.2 grams) instant yeast
44 grams (2 tablespoons plus 2.25 teaspoons) cold whole milk
500 grams (3.5 cups plus 1 tablespoon) unbleached white flour
50 grams (.25 cups) sugar
9 grams (1.5 teaspoons) fine sea salt
4 grams (1.25 teaspoons) instant yeast
325 grams (1.25 cups plus 3 tablespoons) cold whole milk, plus additional for finishing the dough
3 large eggs, divided
50 grams (7 tablespoons) unsalted butter, room temperature, plus additional for the pan and finishing the dough
313 grams (2.5 cups) unbleached white flour
63 grams (.5 cups) fine semolina flour

Steps:

  • Starter: Also called pre-ferment, pâte fermentée (a mature pre-ferment, as in this starter), or poolish (which contains commercial yeast, as in this starter), this is the leavening or rising component of the bread baking process. Turn on a digital scale and weigh your empty container. Deduct the weight of the container by pressing the "tare" function, which resets the scale to zero. Add milk to the container, and tare to zero again. Then, continuing to weigh the ingredients, add salt, pinch of yeast, sugar, and flour. Use a chopstick to stir the starter until the dry and wet ingredients are just mixed. Cover with plastic wrap and let rest at room temperature, away from direct sunlight, 6-8 hours.
  • Dough: Stir flour, sugar, yeast, and salt in a medium bowl, and set aside. Pour milk into the pre-ferment to loosen it. Whisk 2 eggs in a large bowl; then stir in the pre-ferment/milk mixture. Use a rubber spatula to break up the pre-ferment into the liquid. Add the flour mixture and the butter, and continue mixing until most of the dry ingredients have been combined with the starter mixture. Using a wooden spoon, and starting in the middle of the bowl, slowly stir to the edges until most of the flour has been mixed in and hydrated.
  • Roll and Tuck: A technique to develop gluten in the dough so it becomes firmer and easier to work with. This is done one time, followed by a resting period. Combine 1 part fine semolina with 5 parts unbleached white flour to make dusting flour, and lightly dust a clean work surface. Using a plastic bowl scraper, push the dough and residual flour out of the bowl onto the work surface. Use the scraper to stretch and gently shape the dough into a rough rectangle (dough will still be sticky). Then, starting at one end, roll and tuck the dough like a tube, about 3-4 times. Flip the dough so it's seam-side up and flatten again to a rectangle in the opposite direction, so the seam stretches from left to right. Repeat rolling and tucking, always returning to a seam-up position. Continue until the dough feels stronger and begins to resist any further rolling, about 10 times. All of the flour will get absorbed into the dough during this process. Shape into a ball and place into a bowl coated with nonstick spray. Cover with plastic wrap and let rest at room temperature, 45 minutes.
  • Stretch and Fold: This technique strengthens the dough by folding it over onto itself. This process is repeated 3 times, with a resting period after each stretch and fold. Lightly dust the work surface and your hands with dusting flour. Using the scraper, release the dough from the bowl and place it seam-side down on the work surface. Gently shape into a rectangle, then fold the dough into thirds, like a letter. Pat it down slightly, then repeat the same fold in the other direction. Place the dough back in the bowl, cover with plastic wrap and let rest at room temperature, 45 minutes. For the second stretch and fold, repeat the steps for the first stretch and fold, but this time stretch the dough by flipping back and forth (like pizza dough). Gently reshape it into a rough rectangular shape before folding. Cover with plastic wrap and rest at room temperature, 45 minutes. For the third and final stretch and fold, repeat the steps for the second stretch and fold, cover with plastic wrap and rest at room temperature, 45 minutes.
  • Shaping/Fermentation (Proofing): Shape the dough to prepare it for baking, then ferment (proof) it for a period of time to expand the dough and develop flavor. Spray the bottom and sides of a pullman loaf pan with nonstick spray. Lightly dust the work surface and your hands with dusting flour. Press the dough down slightly to de-gas it, then stretch into a 16-inch square (or to whatever length of the pan you're using). Roll the square into a tube. Place the tube seam side down into the prepared pan. Gently tap the dough down with your fist to even it out in the pan, then cover with plastic wrap. Let rest at room temperature until the dough rises about 1½ -inches above the surface of the pan, 1½-3 hours.
  • Baking: Preheat oven to 425 degrees F (preferably convection). Test dough for baking by gently pressing; it should bounce back, leaving a slight dimple. Make an egg wash by whisking the remaining egg with a pinch of salt; add about 1 tablespoon of milk to thin it out. Spray the outer edges of the pan with nonstick spray and use a pastry brush to gently brush egg wash across the top of the dough, twice. (The spray will ensure the egg wash doesn't seep into the corners of the pan.) Place in the oven and bake for 10 minutes. Lower temperature to 385 degrees F. Rotate the pan and bake an additional 12-15 minutes. Test for doneness by removing from oven and giving it a thump on top; it should sound hollow. Tap the pan on the counter to release the loaf; turn it over and carefully remove the bread from the pan. Return the loaf to the oven on its side, and bake directly on the rack to solidify the shape, 5 minutes.
  • Cooling, Slicing, and Storing: Transfer bread to a cooling rack (and notice the caramel aroma!). Cool completely before slicing and eating, at least 2 hours. Store loosely in plastic for 7 days.

PAIN DE MIE (PULLMAN BREAD)



Pain de Mie (Pullman Bread) image

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

1 2/3 cups milk
6 tablespoons oil (I use olive oil)
2 teaspoons salt (sea salt if available)
1 tablespoon sugar
2 teaspoons rounded yeast
2 cups whole wheat flour
2 3/4 cups unbleached white flour

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.

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Top Asked Questions

What is Pullman bread or pain de mie?
Pullman bread or “pain de mie” is a french sandwich bread which is rectangular in shape.It is made in a special pan with a sliding lid at the top that keeps the bread in a desired shape as it bakes. We can use this same recipe to make domed sandwich loaf with rounded edges using a regular loaf pan as well.
How to bake Pain de mie bread?
Shape the dough into a tight rectangle, removing all air bubbles. Put the dough in a prepared pan and bake at 375 degrees Fahrenheit for 45 minutes. Pain de Mie is a versatile bread that can be used to cook up many different recipes. Of course, perhaps the most appropriate recipe that you can try is a French toast Pan de Mie.
What is a pain de mie Pan?
So, pain de mie loosely translated means a loaf of bread with no crust — and that's pretty much what it is! You'll need a pain de mie pan (usually called a pullman loaf pan). This is a sturdy bread pan that is a little thinner and longer than normal and has a top that slides on.
How do you bake bread in a Pullman Pan?
If you are using a Pullman pan, slide on the lid. If you are using a loaf pan, take a long piece of foil, oil the area that will come in contact with the dough, and wrap the foil tightly around the pan twice. Place the loaf pan on the middle rack of the oven and bake for about 30 minutes.

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