Breads - King arthur pain de mie recipes

Author: Diana Speroni  
Breads Bread Recipes Pullman bread

"This delicious, fine-grained loaf is perfect for sandwiches and toast -- including French toast and melba toast." Pain de Mie is sold in every French supermarket and grocery store, sliced and packaged.

King Arthur Flour's Pain De Mie

King Arthur Flour's Pain De Mie
This recipe was featured in an email today from the www.kingarthurflour.com website. There is another recipe posted on Zaar but the ingredients differ slightly; that's why I put this one on here too. :-) "This delicious, fine-grained loaf is perfect for sandwiches and toast -- including French toast and melba toast."
Provided by: senseicheryl
Total time: 105 minutes
Cook time: 45 minutes
Prep time: 60 minutes
Yields: 1 serving
Number of ingredients: 9
Ingredients:
  • 2/3 cup milk
  • 1 cup water
  • 6 tablespoons butter
  • 2 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 1/4 cup nonfat dry milk powder (or Baker's Special Dry Milk)
  • 3 tablespoons potato flour
  • 4 3/4 cups all-purpose flour
  • 2 teaspoons instant yeast
Nutrition:
  • Calories: 271.6 calories
  • Fat: 6.8 grams
  • Saturated Fat: 4 grams
  • Cholesterol: 17.7 milligrams
  • Sodium: 500 milligrams
  • Carbohydrate: 45.1 grams
  • Fiber: 1.6 grams
  • Sugar: 4.7 grams
  • Protein: 6.9 grams
How to cook:
  1. Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar. Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple. Because of the relatively high fat content of this dough, it's a real pleasure to work with. 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, depending on the warmth of your kitchen.
  2. Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours.
  3. Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the cycle is finished, remove the dough and proceed as follows.
  4. Lightly grease a 13 x 4-inch pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor).
  5. Carefully place the cover on the pan, let it rest an additional 10 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 20 minutes, or until it 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.
Notes: Looking for input before buying the King Arthur Flour, USA Pan 9 x 4 x 4 Inch Pullman, Aluminized Steel with Americoat. Low $20.69 Jan 02 2014 High $23.39 Feb 07 2014 Current $22.99 Mar 19 2014. And a gorgeous …
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king arthur pain de mie king arthur flours pain de mie arthur flours pain de mie honey-oat pain de mie

Honey-Oat Pain de Mie

Honey-Oat Pain de Mie
Honey-Oat Pain de Mie has a warm homemade flavor with a touch of sweetness. It will take your everyday sandwich to a whole new level.
Provided by: Hostess At Heart
Total time: 210 minutes
Cook time: 40 minutes
Prep time: 170 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 722 g all-purpose flour (unbleached)
  • 2 1/4 tsp instant yeast
  • 170 g old-fashioned oats (not quick cook oats)
  • 3 tsp salt
  • 114 g melted butter (8 Tbs)
  • 128 g honey
  • 454 g lukewarm water (use up to 510g in drier climates or in the winter)
Nutrition:
  • Serving Size: 18 g
  • Calories: 250 kcal
  • Carbohydrate: 43 g
  • Protein: 6 g
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Cholesterol: 14 mg
  • Sodium: 436 mg
  • Fiber: 2 g
  • Sugar: 6 g
How to cook:
  1. Add all ingredients to a large bowl and mix until blended. Cover and let rest 20 minutes so the oats can absorb some of the liquid. After 20 minutes, knead for 10 minutes by hand until the dough is smooth and elastic. (You can use a bread machine but I don't have one)
  2. Place the dough in a lightly greased bowl until it has notably risen (1 to 1-1/2 hours). It may not double in size.
  3. Gently deflate the dough and form into a log shape. Place into a greased pain de mie (Pullman) pan. Cover with greased plastic wrap and let it rise again until it is 1" from the top, 60 to 90 minutes. Preheat the oven to 350°F toward the end of the rise time.
  4. Remove the plastic wrap and slide the pan's lid closed. Bake for 35 minutes.
  5. Remove the lid and bake for an additional 5 to 10 minutes. Bread is done when golden brown and registers 190° F when inserted with an instant-read thermometer.
  6. Remove the bread from the pan onto a rack and run a stick of cold butter over the top for a soft buttery crust.
  7. Cool completely before cutting. Store in an airtight container at room temperature for several days.
Notes: Pain de Mie | King Arthur Baking, Pain de Mie. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return …

Classic Pain de Mie

Classic Pain de Mie
All crumb, with little crust. I know this might not be the idea you have of a classic French bread, but it is the best way to describe this Pain de mie, which is a delicious French household staple in France. Now the truth is, while growing up in France, I was not particularly fond of this style of bread. Pain de Mie is sold in every French supermarket and grocery store, sliced and packaged. And seeing these industrial-like, pre-packaged and sliced soft white breads is a vision that never…
Provided by: Audrey
Total time: 40 minutes
Cook time: 40 minutes
Prep time: 60 minutes
Yields: 1 serving
Cuisine: French
Number of ingredients: 1
Ingredients:
  • 3 3/4 cups + 1 tbsp (480g) All-Purpose Flour2 1/4 tsp (7g) instant yeast1 1/2 tsp (8.5g) salt1 1/4 cup (305ml) warm milk (2%)1 1/2 tbsp (30ml) honey2 tbsp (30ml) vegetable oil
Nutrition:
  • Calories: 200 calories
  • Fat: 20 grams
How to cook:
  1. The day before - In a large bowl, using a wooden spoon or your hands, mix all the ingredients together into a ball and knead for just 1 minute. The ball should be soft and slightly sticky, but become smooth as you knead it.
  2. Place the dough in a covered container (a big lidded pot or a bowl with plastic wrap). and place in your fridge overnight.
  3. The morning of - Take the dough out of the fridge 1hr before using it (it should have doubled in size). Punch the air out of the dough, shape it quickly into a loaf and place into a greased/oiled loaf pan.
  4. Let rise for an hour.
  5. Preheat the oven to 350F (180C). Place the loaf in the middle rack of oven for 20 minutes. After 20 minutes, take a sheet of foil and lightly drape it over the loaf and bake for an additional 20 minutes.
  6. Let cool on a rack for 20 minutes and remove from the pan.
  7. Enjoy!
Notes: Pain De Mie - French Pullman Bread (Abm), 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 …

Honey-Oat Pain de Mie

Honey-Oat Pain de Mie
Wonderful delicious bread. This recipe does not have a strong rise so it works well with a Pullman pan.
Provided by: Baker Rich of OnBreadAlone.com
Total time: 275 minutes
Cook time: 240 minutes
Prep time: 35 minutes
Yields: 1 serving
Number of ingredients: 16
Ingredients:
  • Water in summer - 1 cup (225 g)
  • Water in winter - 1 cup + 2 TBSP (250 g)
  • Honey - 3 TBSP (66 g)
  • Old-fashioned rolled oats (not quick oats) - 1 cup (85 g)
  • Instant Yeast - 2¼ tsp (7 g)
  • Flour All Purpose - 3 cups (390 g)
  • Salt - 1.5 tsp (8 g)
  • Melted Butter - 4 TBSP (57 g)
  • Water in summer - 1½ cup (338 g)
  • Water in winter - 1¾ cup (375 g)
  • Honey - 4½ TBSP (100 g)
  • Old-fashioned rolled oats (not quick oats) - 1½ cup (128 g)
  • Instant Yeast - 2¼ tsp (7 g) (same as above)
  • Flour All Purpose - 4½ cups (585 g)
  • Salt - 2.25 tsp (12 g)
  • Melted Butter - 6 TBSP (86 g)
How to cook:
  1. Add honey to the water. Warm (~95°F, 35°C). Stir (This makes it easy to pour).
  2. Place yeast in mixing bowl. Add water/honey.
  3. Melt butter.
  4. Combine all of the ingredients, and mix until cohesive.
  5. Cling wrap the bowl.
  6. Rest the dough 20 minutes, to give the oats a chance to absorb some of the liquid.
  7. Knead 8-10 minutes to a smooth, soft, elastic dough.
  8. Cling wrap.
  9. Ferment 1 to 1½ hours, until it's risen noticeably. It may not double in bulk. Ripe Test
  10. Punch down and shape into a log. Place the log in a lightly greased pan, pressing it gently to flatten.
  11. Pullman: Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid. Remove the plastic, slide the pan's lid completely closed.
  12. Proof 60-90 minutes. Ripe Test
  13. Preheat the oven to 350°F (175°C).
  14. Pullman: Bake 30 minutes. Remove the lid. Bake for an additional 5-10 minutes, or until a thermometer inserted into the center registers at least 190°F (88°C).
  15. Loaf Pan: Bake 40 minutes or until a thermometer inserted into the center registers at least 190°F (88°C).
  16. Cool on a wire rack.
Notes: Savory Swirl Pain de Mie, You’re familiar with cinnamon swirl bread, right? Enter its savory cousin made in a pain de mie pan. While subtle in appearance, using an aromatic blend of seeds …
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