How to bake Pain de Mie Bread
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- Опубликовано: 24 дек 2015
- Pain de mie is bread baked in an enclosed box for a more dense loaf that is well suited for sandwiches, croutes, French toast, etc. You will need a Pullman pan, which is a bread pan with a lid. The dough uses typical bread ingredients-flour, yeast, liquid (milk in this case), sugar, salt, and fat (butter)-and the rising time is about the same. It's the finished loaf that sets this bread apart from all the others. My favorite use for pain de mie is to make French toast and then top it with sliced strawberries and whipped cream, which I think is much better than strawberry shortcake.
See the full recipe on my web site at:
www.white-trash-cooking.com/re...
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And some people tell me my voice has a natural ASMR quality. 
Хобби
Enjoyed your video very much. My friend and I laughed because the Hobart (KitchenAid) came out over 100 years ago 😅. Almost fairly new invention. I have had several in my 70 year lifetime but now I use a Bosch. Thanks again
Yes. I did. Used your recipe and your method. Perfect. My go to from now forward. Very happy with results.
Sounds great! -Dennis
Thank you 🙏🏼 my boyfriend give me this mold because I Love cooking bread 🍞 and now you teach me how to use! I am in Venezuela 🇻🇪 and now i eat great bread! 🙌🏼💕 thank you! 🤗✅
Nothing is better than homemade bread! 🍞 😄 Thank you for this recipe!
I totally agree! Thanks for the comment. --Dennis
Fabulous! Just bought the pan on Amazon. Looking forward to making it as soon as the grocery stores have flour back in stock. Thanks🌸
Thank you so very much. I have a 16" pullman & finding recipes has been next to impossible. I truly appreciate your posting this. Making bread tomorrow morning before it gets too hot around here.
Pheesao
nice video. love the parchment idea and magnets. Best tip ever
I like your plain practical approach and being able to adapt as you go.
You sir have just made my day, this is with out a doubt the best Pain de mie l have ever watched, and I have watched a load of them, to see what would be the best and easiest for me, you have won this hands down and got a new subscriber.
Your bread looks fabulous ! I'm ordering myself a Pullman pan !!
That's a beautiful looking bread, great technique.
I like your video, it doesn't have that annoying music, straight to the point, thanks for sharing
Thanks Barbara. The music and antics in some videos bothers me too. -Dennis
love the parchment idea
perfect loaf! the best looking one i have seen so far!
Weird that this is popping out now, great video!
New subbie, I love your recipes. Your presentation is so professional. I could listen to you talk all day! 😊 Thank you for sharing.
That’s a beautiful looking bread! Thank you for sharing your recipe.
Don't you just love the feel and smell of a really good bread dough?
Looks wonderful Dennis! Happy New Year!! Thanks for sharing!
The loaf looks great!
I just made potato sandwich bread, in my Pullman pan it was delicious
Sounds great!
@@MobileHomeGourmet I need to order a smaller Pullman pan, mines is 13×4×4 , I put half of it in the freezer, I can't wait to see how it tastes after being frozen
I like the way you put the parchment paper down in your pan!
I made it and it turnout great,!
Thanks for telling me Miriam. I always enjoy a success. -Dennis
Great job, well done & Merry Christmas to you Dennis!
Wow...perfecto !!
Homemade bread is always good in joy
Great recipe. Thank you.
best looking bread so far, I ordered the small pullman pan so I was wondering if your recipe will make two small loaves ? and a great idea for the parchment paper. tks for the video Nicky
I have never heard of that bread. It does look wonderful! Looks like it would be great for authentic mortadella (with pistachios) sandwiches.
OzarksLady46 im working here in lebanon in a france restaurant and im always making this bread its verry good and also the brioche
just got my pan so I'll be preparing this. thank you for this video and I love the parchment paper idea
pleaz how grams
I am not used to buy whole or skim milk. I'm wondering if these bread recipes would work with coconut milk.
yummy !
Thank you for this video ! My pan is 30,5 x 11 x 12 cm and I don't know how much flour is used in the recipe. Can you tell me ? I wish you success in your work!
Great video
Amazing!!
Thanks!!
Wonderful video! May I ask where you got your Pullman pan? Thank you so much!
I ordered it several years ago from Amazon.com.
When do you add the rest of the flour?
Is it the same with whole wheat flour?
Looks delicious. What a beautiful loaf. I have a Pullman pan that is I suppose a commercial or restaurant grade that I bought on sale. It has three 4”X13” loaves made together. It doesn’t have the lid though and wonder how I can make the top flat when on the last rise for baking? Any ideas? I printed the recipe and will try this soon. 🙂
Thanks Tana. Maybe an inverted baking sheet on top and some weight, like a cast iron pan. --Dennis
@@MobileHomeGourmet Thanks for the idea. I had thought about a pizza pan on top of the pans. Definitely will give this idea a try! Thanks for responding back. I just watched your video on making sweetened condensed milk. I enjoy watching your videos. 🙂
I love your videos. You should so try out for the Next Food Network Star I would watch your show for sure! You present yourself very welcoming and friendly! Keep up the videos :)
Golden color??
What a handsome loaf. I'm tempted to try it, but then, the problem of course is that my two rugrats love it, and all of the work that's gone into developing a recipe book of artisan loaves will be for naught! On second thought, I'm going to skip it. Great video, thanks!
Hello, my Pullman loaf pan is 30 X 10 X 10, (smaller than yours). Would you per chance have a formula for the dough, so that I can adjust the weight of each ingredients to fit my pan? Thank you so much.
No, sorry. I only have the one formula I use for the pan I have. It's here: www.white-trash-cooking.com/recipes/pain_de_mie.html -Dennis
I'm drooling... its 2am what am I doing watching this...
This looks great, I have the same size pans and its nice to find a simple receipt for it. I do have one question, do I need to use full fat milk, we drink non-fat so full fat milk is not always no hand here.
+Marjorie Eades You can use non-fat milk. I doubt it would make any difference. If you're concerned about the fat, you could increase the butter to 5 or 6 tablespoons to make a more tender bread. I hope that helps.
Thank you.
+Mobile Home Gourmet I solved my problem, I totally forgot I have a container of whole milk powder so I just mixed up some of that and it worked great. Amazing receipt I see tons of sandwich bread in my future.
+Mobile Home Gourmet Now to find a whole wheat bread that works in this pan.
From the way you lined the pullman pan with parchment paper, I can tell you're a very organized man. I will try the same technique. Maybe by using a parchment paper, it will prevent the outside of my bread from being too crusty. Nice video, by the way!
What brand is that pan? I have a 14 inch one but I want the 16”
It's a Paderno. I purchased it 14 years ago and the price has gone up quite a lot. Here's the link:
www.amazon.com/gp/product/B001AS45P2/
Hi, I realised you let the dough rise only twice in the video, but your blog said to rise 3 times~ so i'm a little confused. Can you please clarify? I really like your videos by the way, especially how you give the weight of the dry ingredients! I had lots of trouble with other recipes because of this.
+lylvls Sometimes I do two rises, sometimes three. Sometimes I even put the dough in the refrigerator and let it rise 12 to 24 hours. It doesn't affect the texture much, but more and longer rises helps to mature the flavor a little bit. Think about moving from a fresh white bread toward a sourdough bread. It's more a matter of preference. The most important thing is the ratio of wet to dry ingredients. That's why I work more by weight rather than a measuring cup. I hope that helps.-Dennis
Mobile Home Gourmet Thank you for the clarification, Dennis! but it brings me to another question: over-rising. I'm not sure if that is the correct term, but it happened to me once while doing your french bread recipe, the dough somehow rose to much and just fully collapsed. I had to throw the whole batch out. How do I prevent that with recipes that calls for longer rises? Thanks again! Lisa
+lylvls Before I would discard the dough, I would probably knead it again, adding maybe a little flour if I think it needs it, and letting it rise again. As I understand the chemistry, the only way to totally destroy the dough would be to let it rise so long that the yeast would produce enough alcohol (a byproduct of fermentation) to kill itself. There would be nothing to do but discard the dough. It's dead. But I think that is highly unlikely (it would take weeks), given how long sourdough mixtures are left to ferment.
Mobile Home Gourmet thanks Dennis! Now I'll know what to do next time!
@@MobileHomeGourmet At what stage would you put the bread in the fridge? First rising, second rising or 3rd rising?
What brand is your pullman pan?
I bought it several years ago. It's a MIU, which, sadly, is no longer available on Amazon. There are several other brands though. -Dennis
Where did you buy this pan? looked in Amazon and its around 50 dollars, quiet expensive for baking pan.
I bought it many years ago on Amazon. I've noticed they are becoming more expensive. Unfortunately, the model I have is no longer available. -Dennis
@@MobileHomeGourmet I will use my regular bread pan, cover it with a cookie sheet and weigh it down so will have same effect as yours, hopefully.
Also, is there a reason you used the butter after the dough was done and not at the beginning with all the ingredients?
I'm not a master baker; so I don't know all the chemistry. The little I understand is adding the butter early would inhibit the gluten chains that give bread its texture. Adding it after the gluten has formed prevents that problem.
This bread is delectable... love toasting it to make an egg sandwich.
Super easy to make by hand, like I do with everything. No appliances allowed in my kitchen!
I think it's gonna be good idea to put an affiliate link of the pullpan pan. I myself need one, and I believe some of your subscribers need it as well
An affiliate link would be okay as long as the pan is available. The problem is: They come and go. The pan I bought is no longer sold. There are others on Amazon. -Dennis
Oh I see, thank you Dennis.look forward for your upcoming videos - Nanda
That is a stunning loaf of bread I would love to get stuck into that with loads of butter 🤤🇿🇦 I am unable to get hold of any Pullman pans here in deepest darkest South Africa 🤦♀️ cast iron 3 legged pots (Mandela microwaves) by the thousands though😟👎
You're such a cutiepie!
no thank you kale for me pls