PULLMAN BREAD RECIPE RECIPES

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PAIN DE MIE - FRENCH PULLMAN BREAD (ABM) RECIPE - FOOD.COM



Pain De Mie - French Pullman Bread (Abm) Recipe - Food.com 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.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

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, FatContent 94.8, SaturatedFatContent 56.3, CholesterolContent 250.2, SodiumContent 5444.6, CarbohydrateContent 527.2, FiberContent 37.1, SugarContent 57.8, ProteinContent 88.5

SIMPLE SANDWICH LOAF RECIPE | BON APPéTIT



Simple Sandwich Loaf Recipe | Bon Appétit image

If you’re looking for a simple recipe for a tender sandwich bread—the kind of loaf that’d be great turned into a grilled cheese or crunchy croutons—this is it. This recipe from Bryan Ford is his Master Bread Dough, rolled into a tight log and baked until golden brown. We recommend slicing it and then freezing in a resealable plastic bag or airtight container for instant toast.

Provided by Bryan Ford

Yield Makes one 8½x4½" or 9x5" loaf

Number Of Ingredients 4

Extra-virgin olive oil (for pan)
Bread flour (for surface)
Master Bread Dough
Flaky sea salt

Steps:

  • To make this recipe, start by preparing one batch of the Master Bread Dough.
  • Liberally coat an 8½x4½" or 9x5" loaf pan with extra-virgin olive oil. Lightly flour work surface with bread flour and turn out Master Bread Dough onto surface. Roll dough over onto itself, applying pressure with your fingers to seal closed and tighten log. Use your fingers to roll ends of log against surface to close. (Click here to see Bryan's motions.) Place dough in pan and brush with more extra-virgin olive oil. Cover with a kitchen towel and let dough rise until about ½" above edge of pan, about 2 hours.
  • Preheat oven to 425°. Sprinkle top liberally with flaky sea salt. Bake until golden brown, 35–40 minutes. Transfer to a wire rack and let cook in pan 5 minutes. Turn out bread onto rack and let cool completely before slicing.
  • Do ahead: Bread can be baked 3 days ahead. Store in a paper bag or a bread box at room temperature, or slice and freeze up to 1 month.

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