Recette: Savoureux Mini pain de mie

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.

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. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Vous pouvez cuisiner Mini pain de mie using 7 ingrédients et 3 pas. Voici comment réussir ça.

Ingrédients de Mini pain de mie

1. Préparez 250 g de farine.
2. Vous avez besoin Cuillère à soupe de levure boulanger.
3. C'est de Cuillère as sucre.
4. Préparez Cuillère à café de sel.
5. Vous avez besoin Cuillère à soupe de beurre.
6. Préparez 3 de cuillères l'huile.
7. C'est 1 de Verre d'eau tiède.

Because I do not have a Pullman pan, I have been making my pain de mie in a regular loaf pan (with no lid). And I am happy to say, although the top has some room to rise and. Pain de mie is the best thing since sliced bread. No wait, it is sliced bread if you take the serrated knife to it!

Mini pain de mie étape par étape

1. 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.
2. Chauffer le four à 200°.
3. 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.

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… 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 a French sandwich bread with four square corners baked in a Pullman loaf pan. 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.