Pain De Mie (Small)
"Pain de mie is a fine-textured, moist bread baked in a special lidded pan (which I purchased from King Arthur Flour). The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. Perfect for toast, French toast, and sandwiches. This original recipe is from King Arthur Flour's website, however I'm experimenting with it to try to duplicate Monk's Bread which I enjoyed as a child. This recipe is to be used with the smaller 9 x 4 Pain de Mie pan. Time indicated includes rising time. "
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (75.7 g)
- Calories 183
- Total Fat - 2.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 0.5 mg
- Sodium - 411.8 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 1.4 g
- Sugars - 2.3 g
- Protein - 5.3 g
- Calcium - 19.2 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Add the ingredients in the order listed to a large mixing bowl and using your KA knead the dough until flour is incorporated with the liquid, about 2 minutes.
Step 2
Allow the dough to rest for five minutes to allow the flours to hydrate.
Step 3
Continue kneading for 4 more minutes. The dough should be smooth and feel bouncy and elastic under your hands.
Step 4
Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
Step 5
Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap and place on the counter and let the dough rise for about 60 minutes. It should be within about 1/2" of the top edge of the pan.
Step 6
Preheat the oven to 350°F. Remove the plastic wrap, and slide the greased lid onto the pan and bake for 25 minutes.
Step 7
Remove the lid, and bake for an additional 5 to 10 minutes,or until it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F
Step 8
Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use lukewarm water for the dough to ensure the yeast is activated.
- The millet flour and potato flour can be found in most health food stores or online.
- Substitute coconut flour for the all-purpose flour - This substitution will provide a more nutrient-dense option and a subtle coconut flavor. Additionally, coconut flour is gluten-free, making it a great option for those with dietary restrictions.
- Substitute olive oil for the butter - This substitution will provide a healthier fat option, while still providing a moist and delicious bread. Olive oil is high in healthy monounsaturated fats and is a great source of antioxidants.
Cinnamon Raisin Pain De Mie Add 1/4 cup of raisins and 1 teaspoon of ground cinnamon to the dough in the initial kneading process. Once the dough is shaped into a log and placed in the pan, sprinkle the top of the log with a teaspoon of sugar and a teaspoon of cinnamon before covering with the lid.
Avocado Toast with Lemon and Sea Salt - This simple yet delicious dish is the perfect accompaniment to Pain de Mie. The creamy avocado and bright lemon juice are a great contrast to the rich, buttery flavor of the bread. The sea salt adds a nice crunch and extra flavor.
Tomato and Basil Bruschetta: This delicious and easy-to-make appetizer is the perfect accompaniment to the Avocado Toast. The sweetness of the tomatoes and the freshness of the basil add a nice contrast to the richness of the avocado and the lemon. The crunch of the bruschetta provides a nice texture to the dish, and the herbs add a fragrant aroma.
FAQ
Q: How long does the dough need to rise?
A: The dough needs to rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size. After shaping it into a log, it should be allowed to rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan.
Q: How do I knead the dough?
A: To knead the dough, start by pressing down on it with the heel of your hand. Then push away from you with your hand, folding the dough back over itself. Repeat this process for 5-10 minutes, or until the dough is smooth and elastic.
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Fun facts:
Pain De Mie is a classic French bread, and was a favorite of the French author Marcel Proust. He famously wrote about the pleasure of eating a madeleine cake dipped in tea, which is said to have inspired his famous novel, “In Search of Lost Time”.
Monk's Bread, which this recipe is inspired by, was a popular bread in the United States in the 1950s. It was made in the shape of a monk's head and was often served as a snack in school cafeterias.