Pullman Bread Pain De Mie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

PULLMAN BREAD PAIN DE MIE



Pullman Bread Pain De Mie image

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

1 c water (luke warm)
2 3/4 c bread flour
2 Tbsp dried milk
2 Tbsp sugar
1 1/2 tsp salt
2 tsp active dry yeast
2 Tbsp butter

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.

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.

More about "pullman bread pain de mie recipes"

PULLMAN BREAD RECIPE | MERRYBOOSTERS
pullman-bread-recipe-merryboosters image
2020-01-24  · What is pain de mie. Pain de mie is a soft white or brown sliced sandwich bread. In French,‘Pain’ means bread and ‘(de) la mie’ refers to the …
From merryboosters.com
5/5 (3)
Total Time 3 hrs 20 mins
Category Breakfast
  • Into a bowl,add in all the ingredients and combine everything together to for a shaggy mass of dough.Add lukewarm water,sugar,salt,yeast,butter,and flour.Combine evrything together and transfer this onto a clean work surafce.Knead the dough until you get a smooth and elastic dough.Place in an oiled bowl and cover with plastic wrap.
  • When the dough is double in volume transfer this on to a lightly floured surface.Shape it into a rectangle and roll it like a jelly roll.Pinch the seams together.Place into a buttered Pullman loaf pan seam side down.
  • Cover loaf pan with plastic wrap.Let rise in a warm place for about 45 -50 minutes until almost 1 inch from the top rim of the loaf pan.Once you see your dough is almost halfway up the sides – start preheating the oven.
See details


PAIN DE MIE RECIPE | LEITE'S CULINARIA
pain-de-mie-recipe-leites-culinaria image
2020-07-09  · Pain de mie means “bread of the crumb” in French, and it’s called that because of how the bread is baked; the vessel that holds the dough …
From leitesculinaria.com
4.3/5 (4)
Total Time 3 hrs 30 mins
Category Entrees
Calories 147 per serving
  • Measure the yeast into a small bowl. Pour the warm water into another small bowl. The water should feel hot to the touch and register between 105°F (41°C) and 115°F (46°C) on an instant-read thermometer. Sprinkle the yeast on top of the water and stir to dissolve it. Set the yeast aside until it bubbles a little on top.
  • Dump the flour in a large bowl, sprinkle with the salt and sugar, and stir to incorporate. Make a well in the center.
  • Pour the milk into a small bowl. Add the yeast mixture and then add the milk mixture to the flour and mix to incorporate. The dough will be very sticky but that’s okay. Then add the butter and continue to mix for 2 to 3 minutes.
See details


10 BEST PULLMAN BREAD RECIPES | YUMMLY
10-best-pullman-bread-recipes-yummly image
2021-12-17  · large eggs, brown rice flour, vanilla extract, salt, walnuts and 13 more. Basic Bread KitchenAid. bread flour, sea salt, warm water, unsalted butter, whole milk and 3 more. Monkey Bread KitchenAid. casings, chopped fresh thyme, …
From yummly.com
See details


PAIN DE MIE RECIPE: 4 TIPS FOR MAKING A PULLMAN LOAF ...
2021-01-29  · Pain de Mie Recipe: 4 Tips for Making a Pullman Loaf - 2021 - MasterClass. Perfect for sandwiches, French toast, or light-as-air croutons, fluffy white pain de mie is a …
From masterclass.com
2.3/5 (10)
Category Side
Cuisine French
Total Time 3 hrs 55 mins
  • 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.
See details


PAIN DE MIE OR PULLMAN LOAF - FLUFFY SOFT CRUST BREAD ...
2019-08-26  · Total time 2 hours 55 minutes. Jump to Recipe. Pain de Mie (also called Pullman Loaf - we'll talk about why later) is a fluffy, fine crumbed bread with the thinnest possible crust. …
From restlesschipotle.com
4.8/5 (8)
Total Time 2 hrs 55 mins
Category Bread
Calories 132 per serving
See details


100% WHOLE WHEAT PAIN DE MIE | KING ARTHUR BAKING
Pullman-style whole wheat pain de mie creates bread with a soft, close crumb. ... The best bread for thin-slicing is called pain de mie, a butter-and milk-rich loaf baked in a special …
From kingarthurbaking.com
4.2/5 (40)
Total Time 3 hrs 17 mins
Servings 1
Calories 120 per serving
  • 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 until puffy though not necessarily doubled in bulk, about 1 1/2 hours., Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) 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" below the lip of the pan, about 45 minutes., Preheat your oven 350°.
See details


EASY PULLMAN SANDWICH BREAD - PAIN DE MIE RECIPE - …
2018-04-29  · Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan. This simple and easy recipe for Pullman sandwich bread makes a light …
From veenaazmanov.com
Ratings 72
Total Time 2 hrs 45 mins
Category Breakfast, Dinner, Lunch
Calories 240 per serving
  • 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.
  • 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.
See details


SOURDOUGH SANDWICH BREAD RECIPE - THE SOFTEST PAIN DE MIE ...
2020-01-04  · Sandwich bread, or pain de mie, or sometimes pullman loaf (named for the tin that it’s baked in) came to prominence in the early 1900’s. In 1928 the first automatic bread slicing …
From foodgeek.dk
4.6/5 (17)
Calories 2296 per serving
Category Breakfast, Lunch
  • In the bowl of your standmixer, mix 900g all-purpose flour, 60g cane sugar and 20g salt with the paddle attachment until it's combined.
  • After the 30 minutes are up add the entire levain on the top of the dough and mix it in using a dough hook. It shouldn't take more than a couple of minutes.
See details


PAIN DE MIE | KING ARTHUR BAKING
Pain de Mie. By PJ Hamel. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread …
From kingarthurbaking.com
4.6/5 (206)
Total Time 3 hrs 20 mins
Servings 1
Calories 180 per serving
  • Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough., Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen., Lightly grease a 13" pain de mie pan.
  • Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" 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)., Towards the end of the rising time, preheat the oven to 350°F., Remove the plastic, and place the cover on the pan.
See details


PAIN DE MIE - PULLMAN BREAD | KAREN'S KITCHEN STORIES
2015-12-04  · This bread, or "pain," contains milk powder, which gives it a lovely flavor and a super soft crumb, or "mie." There's also a bit of butter in the dough to tenderize the crumb. The Pullman pan is 13 inches by 4 inches by 4 inches, and is lidded. There is also a shorter Pullman pan available. Pain de Mie Recipe Ingredients
From karenskitchenstories.com
Estimated Reading Time 3 mins
See details


HONEY-OAT PULLMAN BREAD - PAIN DE MIE - ON BREAD ALONE
2016-12-06  · This recipe is a delicious near crustless bread made in a pullman pan called Pain de Mie. “Pain” in French means “bread”, and “la mie” refers to the soft part of bread, called the crumb. The size is just larger than a slice of cheese for a grilled cheese sandwich. The bread was also excellent for French toast. I love baking pans and the Pullman pan is my favourite. The …
From onbreadalone.com
Category Pullman Bread
Total Time 4 hrs 35 mins
Estimated Reading Time 3 mins
See details


CLASSIC PAIN DE MIE - PARDON YOUR FRENCH
2018-02-04  · Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have been making my pain de mie in a regular loaf pan (with no lid). And I am happy to say, although the top has some room to rise and crack, this recipe still …
From pardonyourfrench.com
4/5 (20)
Category Recipes
Servings 1
Total Time 40 mins
See details


COMPLETE GUIDE TO PAIN DE MIE - MAKE BREAD AT HOME
2020-04-11  · If you’re familiar with white bread, sandwich bread, or a Pullman bread, you likely know what Pain de Mie is. Simply put, Pain de Mie is the French version of sandwich bread. Beyond that, Pain de Mie is the cheaper, more economical cousin of French breads. Compared to the usual types, Pain de Mie is sweeter. The crumbly texture that it owes its name to is due …
From makebreadathome.com
Estimated Reading Time 7 mins
See details


BRIOCHE LOAF - BRIOCHE PULLMAN LOAF RECIPE - VEENA AZMANOV
2019-11-10  · Today, we use the dough to make a brioche loaf, also known as brioche pain de mie in French, using a Pullman loaf pan. The recipe is simple and easy with a long chilling and resting time in between steps. Brioche Loaf Recipe, Brioche Pullman Loaf, Brioche Sandwich Bread Table of Content. About this brioche loaf
From veenaazmanov.com
Ratings 15
Calories 185 per serving
Category Bread
See details


PAIN DE MIE SANDWICH BREAD | THE PERFECT LOAF
2019-03-17  · This pain de mie is sublime when heavily toasted and topped with a good margin of butter. This style of bread is sometimes called a “Pullman Loaf,” or simply just “sandwich bread,” but they all have the same undeniable characteristics: a soft and minimal crust, a slightly sweet flavor, warmth and depth from just enough butter in the dough, and an ethereally light interior.
From theperfectloaf.com
Estimated Reading Time 8 mins
See details


PAIN DE MIE (SANDWICH BREAD) - CULINARY LABS
2020-07-24  · Pain de mie (Sandwich Bread) ... The French term for this style of loaf is pain de mei. The name “Pullman” was derived from its use in the compact kitchens of the Pullman railway cars. Although the Pullman company is credited with inventing the lidded baking pans used to create the square loaves, square tin pans existed long before the railroad company. …
From culinarylabz.com
Estimated Reading Time 6 mins
See details


POTATO BREAD | POTATO PAIN DE MIE | KAREN'S KITCHEN STORIES
2016-10-13  · I baked this potato bread in a pain de mie pan, also know as a Pullman pan, which results in a long loaf with four corners, but you can also make it in a regular 10" by 5" two pound loaf pan, or two 8 1/2" by 4 1/2"one pound loaf pans. Adding potatoes, potato flour, or potato flakes to bread dough definitely helps the bread retain moisture.
From karenskitchenstories.com
Estimated Reading Time 3 mins
See details


PULLMAN BREAD RECIPE | PAIN DE MIE | PULLMAN LOAF BREAD ...
Pullman bread or Pain de mie is a rectangular sandwich bread made using a pullman loaf tin; which has soft crust and fluffy moist interior crumb.Pullman Bre...
From youtube.com
See details


RECIPE FOR WHITE BREAD LOAF - ALL INFORMATION ABOUT ...
Easy White Bread for Large 13 Pullman Pan Recipe - Food.com tip www.food.com. This recipes fits a 13-14 Pullman Pan. Easier ingredient list than the King Arthur Flour recipe. I mix it in my ABM, then shape and set in the pan for the second rise. You can hand knead or use your mixer. I get 20 slices out of this recipe. A favorite for sandwiches and toast. You don't have to use the …
From therecipes.info
See details


PAIN DE MIE, SANDWICH BREAD, PULLMAN LOAF RECIPE - CHAINBAKER
Method. In a bowl mix the milk, yeast, salt, sugar, potato starch & milk powder. Stir to dissolve the sugar & hydrate the yeast. Add the flour and mix to a dough. Tip out on the table and knead for 3 minutes. Add the butter. Knead for another 3 – …
From chainbaker.com
See details


ALL ABOUT PAIN DE MIE AND 2 BEST RECIPES - HILISTAR
2021-04-07  · Pain de Mie is traditionally baked in a lidded Pullman loaf pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. But you can make the pain de mie in a regular loaf pan (with no lid). this recipe still produces a very tight and creamy crumb, with a thin and soft crust.
From hilistar.com
See details


PULLMAN - PAIN DE MIE ARCHIVES - ON BREAD ALONE
2016-12-06  · This recipe is a delicious near crustless bread made in a pullman pan called Pain de Mie. “Pain” in French means “bread”, and “la mie” refers to the soft part of bread, called the crumb. The size is just larger than a slice of cheese for a grilled cheese sandwich. The bread was also excellent for French toast. I love baking pans and the Pullman pan is my favourite. The …
From onbreadalone.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

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.
What Pan do you bake Pain de mie in?
Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have been making my pain de mie in a regular loaf pan (with no lid).
What is Pain de mie in French?
Pain de mie is a soft white or brown sliced bread in French. ‘Pain’ means bread and ‘(de) la mie’ refers to the soft part of the bread. In English, pain de mie is similar to a Pullman loaf or regular sandwich bread.
Can I use a Pullman Pan to make bread?
When making it with a regular loaf pan use a smaller pan than you expect and do NOT score the dough. This dough has little oven spring. Based on a King Arthur Flour recipe. Wonderful delicious bread. This recipe does not have a strong rise so it works well with a Pullman pan.

Related Search