Mini pain de mie. Pain de mie is a fine-textured, moist bread baked in a special lidded pan. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. For toast (and French toast), sandwiches (including our favorite, grilled cheese), and the best bread-and-butter ever, you simply can't beat pain de mie.
Here is what they say about this recipe: Pain de mie is a fine-textured, moist bread baked in a special lidded pan.
The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices.
Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan.
Vous pouvez avoir Mini pain de mie using 7 ingrédients et 3 pas. Voici comment réussir ça.
Ingrédients de Mini pain de mie
- C'est 250 g de farine.
- C'est Cuillère à soupe de levure boulanger.
- Préparez de Cuillère as sucre.
- Préparez Cuillère à café de sel.
- Préparez Cuillère à soupe de beurre.
- Préparez 3 de cuillères l'huile.
- C'est 1 de Verre d'eau tiède.
This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners, delicate soft texture, soft crumb and delicious flavor that melts in the mouth. This recipe is a delicious near crustless bread made in a pullman pan called Pain de Mie. "Pain" in French means "bread", and "la mie" refers to the soft part of bread, called the crumb. The size is just larger than a slice of cheese for a grilled cheese sandwich. The bread was also excellent for […] Pain de mie is the best thing since sliced bread.
Mini pain de mie étape par étape
- Dans un pétrin ajoute les ingrédients secs la 250 g farine la c.as levure. C.às Sucre c.ac sel mélange après ajouter les 3 c.as l'huile puis ajoutez l'eau tiède un peu jusqu'à obtenir une pâte légère ne colle pas ajoute la cuillère de beurre et mélange encore la pâte puis laisser la pâte reposer jusqu'à doubler de volume.
- Chauffer le four à 200°.
- Dégazer la pâte et étaler-la à l'aide d'un rouleau et donner la forme d'un boudin mettre dans le moule à cake et laissez prend la forme et reposer pendant 15 minutes après mettre au four 15 minutes retire le et laisser refroidi et couper on disque.
No wait, it is sliced bread if you take the serrated knife to it! Depending on the loaf tin you use, it can be very fluffy and light or a little denser and ideal for toast. But made with flour, milk, butter and yeast, pain… Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have been making my pain de mie in a regular loaf pan (with no lid).