Friday, 7 January 2011

Pain de Mie

Pain de Mie means bread of crumb. Which is a very fancy way of saying sammich bread! This is great for those who like cool, white bread for pb&j or grilled cheese sammies. They are baked in lidded tins so that you don't end up with a thick crust - it's all about the soft center with these loaves.

This is a rich bread, by which they mean either milk, butter or eggs have been added, or some combination of them. Rich in milk, what you lose in fibre you make up for in calcium. I like to think glass half full. Or loaf half full. You know what I mean.

These will definitely please the fussiest of bread eaters in your family.

Pain de Mie
adapted from Jeffrey Hamelman's Bread


Bread flour - 2lb
Milk powder - 1.6 oz
Sugar - 1½ Tbsp
Butter, soft - 1.6 oz
Water - 1 lb, 3.2 oz
Sea salt - 1 Tbsp
Instant dry yeast - 2¼ tsp

  • Mix all together in stand mixer on low for 3 minutes, then on medium for 3 more minutes. 
  • Empty out onto lightly floured surface and knead into a smooth ball. 
  • Cover and let rest one hour. 
  • Fold the dough in onto itself, form a smooth ball again, seam side down. 
  • Cover and let rest one hour. 
  • Prepare two pullman pans, one regular sized (13x3¾x3¾) and one small, loaf sized by spraying them with cooking oil, including the insides of the lids. 
  • Weigh out the big loaf at 2¼ lbs, the remaining dough will be the small loaf. 
  • Form each into a cylinder, without tapering the ends, to fit the pans. 
  • Place in the pans and cover. 
  • Let rise 1½ hours. 
  • ½ hour before they are finished rising, preheat the oven to 400°F. 
  • Bake about 40 - 45 minutes. The smaller loaf may need a few minutes less. 
  • They should be evenly golden and cooked through. 
  • Remove from pans immediately and cool on wire racks.
This bread has been Yeastspotted!