Pain de Mie (Pullman Bread)
"I like this bread because it is flat on six sides. This a French recipe, however, it was served extensively on Pullman railroad cars, hence the name Pullman Bread"
- Ready In:
- 4hrs 5mins
- Ingredients:
- 7
- Yields:
-
1 loaf
- Serves:
- 20
ingredients
- 1 2⁄3 cups milk
- 6 tablespoons oil (I use olive oil)
- 2 teaspoons salt (sea salt if available)
- 1 tablespoon sugar
- 2 teaspoons rounded yeast
- 2 cups whole wheat flour
- 2 3⁄4 cups unbleached white flour
directions
- Combine milk, yeast and 1 1/2 cups whole wheat flour.
- Beat and let proof 1 hour.
- De gas and add oil, salt, sugar, 2 cups white flour.
- Work in bowl until dough forms a ball.
- Knead adding white flour as necessary until dough is smooth and a bit moist.
- Let dough rise in oiled bowl 1-1 1/2 hours .
- De gas.
- Let rest 10 min.
- Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan.
- Cover and let rise to 1/2 inch from top of pan, approx 30-45 min.
- Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan.
- Let stand 10 min.
- Pre-heat oven to 350 degrees F.
- Pain de Mie lid must be on the pan when in the oven, but remove cookie sheet from other bread pan.
- Bake 25 min.
- Remove Pain de Mie lid and let bake 10 more min.
- Put pan on wire rack to cool for 10 min.
- Turn bread out.
- Let cool to room temperature.
- The loaf in the Pain de Mie pan should be flat on six sides.
- Perfect for sandwiches.
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Reviews
-
One of the problems with this recipe is the instructions don't match the ingredients list.<br/>The ingredients list calls for 2 cups of whole wheat flour and 2.75 cups of white flour.<br/>The instructions only reference 1.5 cups of the whole wheat flour.... leaving me wondering when or what am I to do with the remaining half a cup?<br/>The instructions only directly reference 2 cups of the white flour. It says "adding white flour as necessary." Three-quarters of a cup is a lot of "as necessary."<br/><br/>I did make this using 1.5 cups of wheat flour and 2 cups of white flour and I don't know how much of "as necessary" but there was a lot more needed.<br/><br/>The bread turned out well. I'm sure it would turn out better with better instructions. -
Not so good. Not sure what the problem was, but turned out horribly. I've made pain de mie a hundred times (more, really), have a great pan and a good convection oven. Ingredients listed don't match up with the instructions (amount of flour) and I think two tsps of salt was a little much. I'll try again with less salt.
RECIPE SUBMITTED BY
Phil Dunham
Troy, TX
I am an 81 year old retired soldier. I've been cooking and baking since age 15 (off and on). I apprenticed in a bakery when very young. I've always liked to cook and took over the cooking duties when my wife and I retired. My favorite cookbook is "The Joy Of Cooking." I learn much watching the chef shows on TV. Bread baking is my passion and my forte. As a widower cooking is a must, but I love doing it.
