Common questions

What is pain de mie used for?

What is pain de mie used for?

Pain de mie usually has sugar in it, which makes it sweeter than most French 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).

What can I use instead of a Pullman loaf pan?

What Is The Best Pullman Loaf Pan Substitute?

  1. Skillet. Sure, your kitchen doesn’t have a Pullman load pan, but skillet is universal to every kitchen.
  2. Sheet Pan. When it comes down to baking bread, there is no need for special pans.
  3. Casserole Dish.
  4. Cake Pan.
  5. Pie Plates.
  6. Aluminum Pans.
  7. Ovenproof Glass.
  8. Stone Bakers.

What is the purpose of a Pullman loaf pan?

A Pullman loaf pan is a bread pan using a slide-on lid that creates a squared-off loaf with a company, compact crumb that is ideal for sandwiches.

How much dough do I need for a pullman pan?

What you will need: 1 to 3 pounds of dough: This will depend on the size of your pan and the type of dough. (Whole grain dough will rise less, which means you need more to fill the pan. Doughs made only with white flour will rise more, so it will take less dough to fill the pullman pan.)

What is the best brand of white bread?

Top 50 Scanned: White Bread beta

#1 Butterbread Nature’s Own 1 slice
#2 White Whole Grain Sara Lee 2 slices
#3 Whitewheat Enriched Bread Nature’s Own 2 slices
#4 Premium Italian Bread Brownberry 1 slice

What is the difference between a Pullman loaf pan and a regular loaf pan?

It’s nothing more than a straight-sided loaf pan with a lid on it. It yields a loaf of bread with perfectly flat sides all the way around and perfectly square corners.

Why does my Pullman loaf collapse?

As the air inside the loaf contracted during cooling, it sucked the sides inward causing the mis-shapen loaf. My main theory was that the dough isn’t strong enough to hold outer edges in place.

Why does my Pullman pan have holes in the bottom?

The upper pan has holes perforated in the bottom of the pan which allows the fat and grease to drip below into the solid pan sitting beneath the top pan. It is manufactured as a pan that keeps meats from sitting in fats while being baked. Larger pans enable breads to bake into a more airy and fluffier texture.

Do you grease a Pullman pan?

Shape the dough into a smooth log; place it in a lightly greased 9-inch Pullman loaf pan. Cover the pan with plastic wrap; let the bread rise until it’s within about ½ inch of the rim of the pan, about 30 minutes. (Watch closely so that the dough does not overproof.)

Why is it called a Pullman loaf?

The pullman loaf, sometimes called the “sandwich loaf” or “pan bread”, is a type of bread made with white flour and baked in a long, narrow, lidded pan. The name “Pullman” was derived from its use in the kitchens of the Pullman railway cars.

What kind of Pan do you use for pain de mie?

Our go-to pan for making perfectly shaped pain de mie at home. Our Pain de Mie Pan creates a loaf that has perfectly square sides for sandwiches, Texas toast, French toast, or traditional pain de mie loaf (a fine-grained yeast loaf also known as a Pullman loaf).

How big is a pain de mie loaf pan?

You have a set of mini-loaf pans for the holidays. What are you missing? A versatile 9″ x 4″ pain de mie pan, which takes the place of both your other loaf pans and offers additional features neither standard pan has. It’s handy to have three sizes of loaf pan (l to r): the standard 8 1/2″ x 4 1/2″ and 9″ x 5″ pans, and the 9″ x 4″ pain de mie.

What’s the difference between Pain de mie and regular bread?

Classic Sandwich Bread baked in an 8 1/2″ x 4 1/2″ pan (l) vs. a 9″ x 4″ pain de mie pan (r). 1. Square slices The pan’s tall, straight sides and lid prevent your sandwich bread from “mushrooming” into a loaf whose slices can be hard to cram into the toaster.

How long does it take to bake Pain de mie?

Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.