Saturday, January 15, 2011
Pullman Bread or pain de mie - mellow bakers
My husband asked when we were going to have homemade bread again.
I haven't baked bread for a couple of weeks. I think that I was a little tired from my baking, feeding fest over Christmas where I tried to fatten my children. Unfortunately, my children currently lack the fattening metabolism and the only person that I succeeded in fattening was myself.
In an attempt to become a little healthier, I have decided to try to incorporate more fruits and vegetables into my diet and to get more regular exercise. I'm not an anticarb person, I just need to use a little more discretion about which ones are invited into my house and with what frequency.
January's Mellow Baker's assignment includes three breads; golden raisin, pain de mie and a three stage sourdough rye. I believe that I have mentioned that no one in my house eats cooked raisins. Perhaps, on occasion, I have mentioned some of my trials with rye flour, so I opted for the pain de mie. Hamelman and I have the same sized pain de mie pan. I got mine on sale at King Arthur flour when they were releasing the newer, perhaps smoothier lidded, version. A pullman pan is a rectangular pan with a lid.
I pull it out whenever I have the desire for a rectangular prism. Which really isn't that often.
This was a very easy recipe. The ingredients were assembled.
Bread flour, dry milk, salt, sugar, yeast, butter and water were combined. The dough fermented for two hours, and then was shaped. I had enough for one loaf in the pain de mie pan and then another smaller loaf. My white bread loving husband was concerned that I was going to throw the dough out because it was too small. Really... The dough was shaped into the pullman pan and a smaller pan, and fermented again for an hour and then baked.
In the end you have made white bread, which isn't my favorite, but will make a fun breakfast.
I was tempted to make french toast, but always wanted to try eggs in the nest.