|Posted on July 3, 2016 at 10:35 AM|
Making two 13" pain de mie loaves takes the same amount of effort and oven-energy as one 13" loaf--and, given the versatility of this delicious bread, you will be glad to have an extra one at hand in the freezer.I have simplified the ingredients and method for making this French bread, which was Julia Child's stand-by loaf making for canapés, breakfast toast, and sandwiches. My version of the classic bread recipe appears below. ~~M-J
- Two Pain de Mie Loaves
- 1 1/2 cups of lukewarm milk or buttermilk
- 1 tablespoon of granulated yeast
- 4 tablespoons sugar
- 1 cup of lukewarm water
- 7 cups of white flour (unbleached "white" flour is ideal), plus another, separate cup for possible use during kneading process--different conditions may require more flour--so you need to have a total of 8 cups of flour.
- 1 tablespoon of salt
- 1.5 standard sticks of butter, sliced into about ten or twelve pieces to more easily incorporate it into dough-mixture
- YOU WILL NEED TWO 13"-long Pullman pans, also known as a pain de mie pans These specially-constructed pans with lids are non-stick; they will not need to be greased (click here for my source).
- M-J's Notes
- Pain de Mie simply means, directly translated from the French, "Bread of the Center", because it is not supposed to have a deeply browned exterior or a pronounced crust. In fact, if you see a recipe for pain de mie that instructs you to pull the lid off during baking to 'brown the top", ignore that suggestion. If you prefer a crust, just leave the lid off during baking and you will have what is simply called a sandwich loaf. One of the beauties of an authentic pain de mie is that, when using this bread for canapés or tea sandwiches, there is no dark crust that needs to be removed, which is a tedious and sometimes problematic process. This doesn't mean that the edges cannot be trimmed if you wish. Pain de mie also makes perfect grilled cheese sandwiches, croques monsieurs, and panini.