Thursday, August 11, 2011
Pain De Mie~
Pain de mie
From Wikipedia, the free encyclopedia
Pain de mie is a type of sliced, packaged bread. "Pain" in French means "bread" or "loaf of bread" and "mie" means "crumb" in the culinary sense (not to be confused with bread crumb). In English pain de mie is most identical to pullman loaf or regular sandwich bread. This bread has sugar in it, which makes it sweeter than most French breads, and even with the sugar pain de mie is still not as sweet as most American breads. This bread is usually used for making sandwiches or for toasting. It can be baked in a sealed pan, which prevents crust from forming. If not baked in a sealed pan, the crust can be cut off (as done in factories before packaging). Pain de mie is sold in rounded or rectangular shapes.
I sometimes enjoy making small little loaves of bread.. they are ideal for tea sandwiches..fancy sandwiches etc..
I have a special mold from Paris.. a gift..I mentioned it before..
I discovered a new recipe..I must admit it mneeded tweaking..It's a different one and I could tell in the bread machine an adjustment in flour was needed..more:) You can just tell..
However I did want to share these molds.. and sometimes..you put a bit too much and get little treasures that pop out the seams:)
Just take them off and reserve.. when you take the lid of the pain De Mie mold..you are left with a lovely small perfectly shaped loaf.
You can also make Pain De Mie in shapes.. I am lucky enough to have a few of these and they were well used at showers etc..
They make cute cute sandwiches.
I used a recipe in a new little French recipe book I bought..but the flour was at least 75 grams off..
180 ml tepid water
30 ml tepid milk
350 g of flour T55 or T65
1/2 tsp yeast
1 tsp salt
20 gr melted butter
20 gr sugar
Place all ings as directions for your bread machine..dough cycle..remove and put in pan..
When you see the blade kneading the dough in the machine it should pull apart from the sides as it forms a very soft dough.. when I followed their rceipe..it was wet and sat at the bottom like a pudding..I added flour as I wrote above as it kneaded..until I got the dough I wanted:) I wonder if it's because I used regular bread flour..
It's a lovely covered baking loaf to own.
I got lucky..
The Echinops and Echinaceas are in full blooom right now and the bees are buzzing..It's dry ..but earthy.