pain de mie

A soft, fluffy and slightly tangy sandwich bread. Deeply caramelized soft crust and a wonderfully soft and delicious crumb.

Sourdough Sandwich Bread

g sourdough starter

g all-purpose flour

water

g butter

sugar

milk

salt

Mix 30g sourdough starter, 60g all-purpose flour and 60g water in a tall glass container.

Leave it to ferment overnight

Make the levain - the night before

In the bowl of your standmixer, mix 900g all-purpose flour, 60g cane sugar and 20g salt with the paddle attachment until it&#x27;s combined.

Add 400g of water and 200g of milk and mix until combined.

Cover with a damp dish towel and let sit for 30 minutes.

While the dough is autolysing cube 100g of butter and leave it to come up to room temperature.

Autolyse - morning

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&#x27;t take more than a couple of minutes.

Then put in a couple of cubes of butter and mix them in.

Keep going until you have no more butter.

Cover the bowl and let it rest for 30 minutes

Mix dough

Do 3 sets of stretch and folds spaced out by 30 minutes.

At the end of the third set, do a windowpane test to check gluten development and add more sets as needed.

Then put the dough in a bulking container and let it sit until it&#x27;s grown about 25-50%. About 2-4 hours.

Bulk fermentation

Then grab the dough and put it on your unfloured kitchen counter.

Divide it into two equally sized pieces and shape each piece into a round using your bench scraper.

Divide and preshape

Spray two molds with non-stick spray.

Lightly flour your counter and flip a round onto the flour.

Degas the dough and tease it out into a rectangle.

Pull the bottom of the dough out and fold it up about a third.

Then repeat from the left and the right side.

Roll the dough up tightly so that the seam ends up underneath the loaf.

Move the loaf to the tin and repeat with the other one.

Final shape

Then let the dough ferment somewhere warm until it&#x27;s grown about 50-75%. In the pullman tin it should be about 1 inch/2.5 cm from the edge.

When you can see the dough is about ready heat your oven to 220°C/425°F.

If using an open pan, you should glaze the bread with an egg yolk mixed with one tablespoon of milk.

Final rise

Add the bread to the oven and bake for about 35 minutes.

Then turn down the temperature to 190°C/375°F and bake for another 10-15 minutes until the bread registers 99°C/210°F on a probe thermometer.

Then take out of the oven and let it cool completely on a wire rack.

Bake the loaves

I am showing you how to make a delicious sourdough sandwich bread with a soft caramelized crust, and a super soft and slightly tangy crumb. This bread is also known as pain de mie, white bread, pullman loaf and probably many other things.

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Sourdough Sandwich Bread | Recipe Pain de Mie Sourdough | Foodgeek

Croques-Monsieur au Nutella

Poire

Nutella

Pain de mie

Pullman bread or Pain de mie is a sandwich bread with four square corners baked in a Pullman loaf pan. This pullman bread recipe will help you make soft and fluffy sandwich bread with soft crust in five simple steps.

Pullman bread or pain de mie

500 g Flour (4 cups)

315 ml Water (1 1/4 cup+1 tbsp)

tsp Instant Yeast (Active dry yeast 1 3/4 tsp)

Salt

Sugar

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.

Prepare the dough

Leavethe dough to rise in a warm place for about an hour or until doubled in volume.

Proof the dough

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.

Shape the dough

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.

Second proofing

Cover the loaf pan with its lid.Place the loaf pan on the middle rack in the preheated oven.Bake @375 F for about 35 -40 minutes.The bread is done – when you tap the bottom of your loaf and you will hear a hollow sound.Open the lid and let it sit in the pan itself for 2-3 minutes and then let it finish cooling on a wire rack.Enjoy!Happy baking!

Bake the 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 Bread :Complete written Recipe :https://merryboosters.com/pullman-bread-recipe/

In this video we will see how to make a Pullman bread or pain de mie in Five Simple Steps.

We can make this pullman bread  using only six basic ingredients.

Flour:500g
Water:315ml
Sugar:3 tbsp
Salt:1 3/4 tsp
Yeast:1 1/2 tsp
Butter:56 g or 1/4 cup or 1/2 stick

Method

Step1
Prepare the dough

Step 2
First proofing

Step 3
Shape the dough

Step 4
Shape the dough

Step 5
Bake the bread
Place the pullman loaf pan in to the preheated oven.

This is not a sponsored video.

The pullman loaf pan i used is from Lakeland;The size is :21.1X12.2X11.9 cm(8  1/4 X 4  3/4 X 4  3/4)

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Bake  @ 375 F for 35-40 minutes

You will get beautiful pullman bread which is golden brown on outside with soft crumb and fluffy ,moist crumb inside.

Hope you will make this at home and Please let me know how it turned out for you.

5 tips for making The Best Bread every time when you bake:https://merryboosters.com/pullman-bread-recipe/

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Pullman Bread Recipe | Pain de mie | Pullman loaf bread | Pullman bread | White sandwich bread

This breakfast sandwich is sold in bakeries, convenience stores and train stations in Japan, Hong Kong and throughout Asia. A thin, flat omelet layered with even thinner slices of ham is stacked between slices of buttered soft white bread, then cut into triangles. You can, of course, add cheese, but its beauty is in its simplicity. And, besides, going without cheese makes the sandwich as tasty at room temperature as it is when warm.

Ham Omelet Sandwich

eggs

unsalted butter, softened

Asian milk bread, pain de mie or other soft white bread

deli-thin sliced ham (1 slice)

In a small bowl, beat eggs, sugar and salt with a fork until blended but not frothy.

Divide the butter in half and spread on each slice (1/2 tablespoon each). 

Heat the remaining teaspoon butter in a small nonstick skillet over medium heat. When the butter melts, add the eggs and scramble for 5 seconds with a silicone spatula, then spread in a thin, even layer. Lay the ham over the wet eggs, then fold in the top, bottom and two sides of the egg-ham "pancake" to form a square or rectangle to match the dimensions of the bread. Continue cooking until the eggs are soft but not runny, about 1 minute for a soft set. When you press the egg packet, it should have a little give.

Slide the egg onto the buttered side of one bread slice and sandwich with the other, buttered-side-down. Cut in half into triangles and serve or wrap in foil or wax paper to eat out of hand.

pain de mie, lait, poivre, sel, persil, beurre, porto, vin blanc, fond de veau, caille, chair à saucisse, cèpes, oeuf, échalote

Cailles farcies

tranches de pain de mie

cl de lait

poivre

persil

g de beurre

cl de porto

cl de vin blanc

cl de fond de veau clair

cailles bien dodues

200 g de chair à saucisse

cèpes

oeuf

échalotes

Faire une farce avec les cèpes sautés, hachés et la chair à saucisse, les échalotes hachées, le persil, la mie de pain trempée dans un peu de lait tiède.

Oter l'os du bréchet et farcir les cailles. Les rôtir de tous côtés dans une sauteuse, dégraisser avec le porto et le vin blanc.

Mouiller avec le fond de veau et terminer la cuisson des cailles dans ce jus au four doux(160°C thermostat 5-6) en les arrosant régulièrement pendant 20 minutes.

Passer la sauce, la faire réduire et la remonter au beurre.

Dresser les cailles sur un plat et accompagner de pommes pailles.

https://assets.afcdn.com/video13/20181012/v541403_12542-cailles-farcies-1080-1080-fr-pad-mp4_HD.mp4

pain de mie, oignon, eau, poivre, sel, viande hachée, oeuf, chapelure

Boulettes de viande

tranches de pain de mie (ou pain normal)

oignon

bol d'eau mi-lait

500 g de viande hachée

oeufs

chapelure

Mettre le pain de mie à tremper dans le bol eau/lait.

Mélanger la viande avec les oeufs et l'oignon finement haché.

Ajouter ensuite le pain égoutté. Ajouter sel et poivre à votre convenance (attention, cette recette est assez gourmande en sel).

Faire des boulettes de viande environ de la taille d'une cuillère à soupe et les rouler dans la chapelure.

Faire dorer dans une poêle bien huilée et bien chaude, puis recouvrir afin qu'elles cuisent à l'intérieur. Cuire environ 15 min.

https://assets.afcdn.com/video13/20200630/v_635793_HD.mp4

farine, ail, poivre, muscade, vin blanc sec, pain de mie, gruyère, oeuf

malakoff (beignet au fromage)

c.à.s de farine

gousse d'ail

muscade

dl de vin blanc sec

tranches de pain de mie (petits ronds)

500 g de gruyère salé

Râper le fromage, le mettre dans un saladier et ajouter la farine, les oeufs, l'ail, poivre et muscade, bien mélanger. Ajouter petit à petit le vin pour obtenir une masse lisse et compacte. 

Tartiner chaque pain avec la préparation en formant un dôme de 3 cm de hauteur. 

Chauffer de l'huile dans une friteuse à 180 degrés et y mettre les tartines côtés fromage pour commencer puis les retourner. 

Egoutter sur un papier ménage et déguster sans attendre. 

tournedos, pain de mie, beurre, cognac, madère, crème fraîche épaisse, Foie gras, truffe, poivre, sel

Tournedos Rossini

tournedos de boeuf

tranches de pain de mie brioché rassis

cl de cognac

cl de madère

cl de crème fraîche épaisse

belles tranches de Foie gras

rondelles de truffe fraîche

Découpez le pain en disques à la taille des tournedos.

Faites-les dorer sur les 2 faces dans 50 g de beurre chaud.
Réservez au chaud.

Faites chauffer le cognac dans une petite casserole.

Faites fondre le reste de beurre jusqu'à ce qu'il prenne une couleur noisette. Faites-y revenir les tournedos à feu vif, 3 à 5 minutes selon la cuisson désirée, en les retournant à mi-cuisson.

Salez, poivrez et flambez-les avec le cognac.

Posez les rondelles de pain dans les assiettes de services maintenues au chaud, puis déposez un tournedos sur chaque.
Remettez au chaud (couvert d'aluminium, dans le four à 100°C (thermostat 3-4) par exemple).

Versez le madère dans la poêle pour déglacer, grattez les sucs de cuisson et ajoutez la crème. Salez, poivrez.
Faites épaissir la sauce à feu doux en remuant bien.

Déposez une tranche de foie gras sur chaque tournedos, puis une rondelle de truffe et enfin nappez de sauce. Servez aussitôt, avec une poêlée de cèpes et une purée de pommes de terre et céleri.

https://assets.afcdn.com/video13/20181017/v541495_25347-tournedos-rossini-1080-1080-fr-pad-mp4_HD.mp4

Top 8 pain de mie recipes from across the web

The most viewed pain de mie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sourdough Sandwich Bread

Croques-Monsieur au Nutella

Pullman bread or pain de mie

Ham Omelet Sandwich

Cailles farcies

Boulettes de viande

malakoff (beignet au fromage)

Tournedos Rossini

Top 8 pain de mie recipes from across the web

The most viewed pain de mie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Sandwich Bread

Croques-Monsieur au Nutella

Pullman bread or pain de mie

Ham Omelet Sandwich

Cailles farcies

Boulettes de viande

malakoff (beignet au fromage)

Tournedos Rossini

The most viewed pain de mie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine