Recette: Appétissant 🍞 Pain de mie 🍞

🍞 Pain de mie 🍞. This pain de mie is sublime when heavily toasted and topped with a good margin of butter. This style of bread is sometimes called a "Pullman Loaf," or simply just "sandwich bread," but they all have the same undeniable characteristics: a soft and minimal crust, a slightly sweet flavor, warmth and depth from just enough butter in the dough, and an ethereally light interior. Pain de mie is a type of soft, white or brown bread, mostly sold sliced and packaged. "Pain" in French means "bread", and "la mie" refers to the soft part of bread, called the crumb.

This bread is usually used for making. The name Pain de Mie comes from the French word pain, which means bread, and la mie a term that refers to the soft part of the bread, or the crumb. This is because Pain de Mie is different from other French breads; its crumb is finer, as compared to the coarser crumbs found in alternatives like baguettes. Vous pouvez avoir 🍞 Pain de mie 🍞 using 8 ingrédients et 11 pas. Voici comment cuisiner ça.

Ingrédients de 🍞 Pain de mie 🍞

1. Vous avez besoin 150 ml de lait demi écrémé.
2. Préparez 100 ml de d'eau.
3. Vous avez besoin 50 g de crème fraîche épaisse.
4. Préparez 15 g de levure fraîche.
5. Préparez 10 g de sucre.
6. C'est 1 cuillère à café de sel.
7. Préparez 40 g de beurre.
8. C'est 500 g de farine complete.

This recipe comes from King Arthur. I made minor changes to reflect more generic ingredients. The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice. Pain de mie is a fine-textured, moist bread baked in a special lidded pan.

🍞 Pain de mie 🍞 instructions

1. Mettre le lait, l'eau, la crème fraîche et la levure dans le bol.
2. Mélanger 3min, 37°, vitesse 3.
3. Ajouter la farine, le sucre et le sel.
4. Pétrir en mode pétrin 4 min.
5. Ajouter le beurre et pétrir 3 min.
6. Transvaser dans un saladier couvert et laisser reposer 1h.
7. Degazer la pâte sur un plan de travail légèrement fariné.
8. Disposer la pâte dans un moule à pain de mie ou si vous n'en avez pas dans un moule à cake beurré recouvert d'un poids pour que le pain reste bien carré et laisser reposer 1h.
9. Préchauffer le four à 220°.
10. Enfourner à 180° pendant 40 minutes.
11. Démouler et laisser refroidir avant de couper.

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. So, pain de mie loosely translated means a loaf of bread with no crust — and that's pretty much what it is! You'll need a pain de mie pan (usually called a pullman loaf pan). This is a sturdy bread pan that is a little thinner and longer than normal and has a top that slides on.