Pain de Mie Pullman Bread
Pain de Mie is a classic French bread known for its perfect square shape and soft, tender crumb. This Pullman loaf is ideal for sandwiches, toast, and French toast. The unique shape is achieved by baking the bread in a Pullman loaf pan with a lid. This recipe is developed to fit a :8.4(L) x 4.8(W) x 4.5(H) inch Pullman pan with a sliding lid.
Servings: 12 ¾" slices
Calories: 165kcal
Equipment
Ingredients
- ¾ cups milk or water, warmed to 110℉
- 1 large egg
- 2 tablespoon sugar or honey
- 1¼ teaspoon instant dry yeast
- 3 cups bread flour or all-purpose flour
- 1¼ teaspoon salt
- 3 tablespoon butter room temperature
Instructions
- In a small bowl add the milk, yeast, sugar, and egg. Stir and set aside to foam for 5 mins.¾ cups milk, 1 large egg, 2 tablespoon sugar, 1¼ teaspoon instant dry yeast
- Using a large mixing bowl combine the flour and salt. Add the yeast mixture to the flour mixture and combine until flour is incorporated, scraping the sides of the bowl.3 cups bread flour, 1¼ teaspoon salt
- Once all the flour is incorporated, knead the dough for 8 to 10 minutes on medium speed until smooth, or by hand for 10 minutes. The dough will be soft and sticky.
- Add the softened, room-temperature butter a little at a time. Knead by hand or with a dough hook until smooth and elastic, about 8 to 10 minutes.3 tablespoon butter
- Remove the dough from the bowl and shape into a ball. Transfer to an oiled bowl and cover with a cloth or plastic wrap. Set in a warm location to proof and double in size, about an hour.
- When the dough is doubled in volume turnout the risen dough onto a lightly floured surface. Using a rolling pin, roll out like into a 9 inch wide rectangle, about ¾ inch thick. Gently fold or roll the dough into a 9 inch wide log.
- Spray the Pullman baking pan and lid with non-stick cooking spray. Transfer the dough log to the loaf pan and cover with plastic wrap or a cloth. Set in a warm location for about 45 minutes, or until the dough is about 2 inches from the pan rim.
- While the bread is proofing, preheat your oven to 375℉. Place the loaf pans on a baking sheet in the center of the oven. Bake for 20 to 25 minutes.
- Remove from the oven and let sit for 5 minutes, then gently slide the lid off the pan and allow to cool for another 30 minutes before tipping out to cool on a cooling rack.
Notes
- You can double this recipe for two 1 lb loaves or a single 2 lb loaf.
- You can increase the recipe by 50% for a 13 inch long Pullman pan (the 1.5 lb size).
Nutrition
Calories: 165kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 278mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 0.004mg | Calcium: 27mg | Iron: 0.4mg
