PAIN DE MIE - FRENCH PULLMAN BREAD (ABM) RECIPE - FOOD.COM
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.
Total Time 40 minutes
Prep Time 0S
Cook Time 40 minutes
Yield 1 bread
Number Of Ingredients 10
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, FatContent 94.8, SaturatedFatContent 56.3, CholesterolContent 250.2, SodiumContent 5444.6, CarbohydrateContent 527.2, FiberContent 37.1, SugarContent 57.8, ProteinContent 88.5
PAN DE ELOTE | SLOW COOKER MEXICAN CORNBREAD | KAREN'S ...
This Pan de Elote (Mexican Cornbread), made in the slow cooker, is sweet and very moist, and can be served as a snack, side dish, or even a dessert.
Provided by Karen's Kitchen Stories
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Number Of Ingredients 6
Steps:
- Line the bottom of a 5 or 6 quart slow cooker with foil along the bottom and 2 1/2 inches up the sides. Brush with 2 tablespoons of melted butter.
- Add the sugar, 3 cups of the corn kernels, and the water to a blender and pulse about 10 times.
- Pour the mixture into a bowl and stir in the pancake mix. Mix in the rest of the melted butter and then the extra corn kernels and minced jalapeño.
- Pour the mixture into the lined slow cooker and place a layer of paper towels or a dish towel over the top and place the lid over the towel.
- Cook on high for 1 1/2 to 2 1/2 hours, or on low for about 4 hours. The top should not be wet and the sides should be slightly browned.
Nutrition Facts : Calories 246.47, FatContent 9.14, SaturatedFatContent 5.14, CarbohydrateContent 39.02, FiberContent 2.05, SugarContent 16.67, ProteinContent 4.19, SodiumContent 335.39, CholesterolContent 20.75
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