Food recipes
Pain De Mie - French Pullman Bread (Abm)
Pain De Mie - French Pullman Bread (Abm) Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic butter, without salt salt, table sugars, granulated milk, fluid, 1% fat, without...
Pain De Mie - French Pullman Bread (Abm)
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
Directions:
Combine all of the ingredients, and mix and knead themby hand, mixer, or bread machineto 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 350F.
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 190F
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.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
Directions:
Combine all of the ingredients, and mix and knead themby hand, mixer, or bread machineto 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 350F.
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 190F
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.