Pain De Mie Pullman Bread
Master the art of bakery-worthy bread with this Pain de Mie Pullman Bread recipe, a classic loaf known for its soft, pillow-like texture and perfectly square shape. Made with all-purpose flour, whole milk, and a touch of unsalted butter, this French-inspired bread is slightly sweetened with granulated sugar, delivering a rich, velvety crumb that's perfect for sandwiches, toast, or French toast. Baked in a Pullman loaf pan with its signature lid, this recipe ensures uniform slices and a golden-brown crust. From its easy-to-follow kneading techniques to the satisfying double-proofing process, this recipe is ideal for both novice and seasoned bakers looking to create a bakery-style loaf at home. Perfect for packed lunches or gourmet breakfast spreads, this Pain de Mie Pullman Bread is as versatile as it is delectable!
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Ingredients
- 430 grams All-purpose flour
- 25 grams Granulated sugar
- 8 grams Salt
- 7 grams Instant yeast
- 240 milliliters Whole milk
- 45 grams Unsalted butter, softened
- 60 milliliters Water
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix thoroughly to distribute the ingredients evenly.
Step 2
Warm the milk and water to about 38°C (100°F)—just warm to the touch. Add the liquids to the dry ingredients and stir until a shaggy dough forms.
Step 3
Add the softened butter and knead the dough by hand or using a stand mixer with a dough hook. Knead for about 8-10 minutes, or until the dough is smooth and elastic.
Step 4
Form the dough into a ball and place it into a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it proof in a warm place for about 1.5 hours, or until it has doubled in size.
Step 5
Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a log that fits the length of your Pullman loaf pan.
Step 6
Lightly grease a Pullman loaf pan (9 x 4 x 4 inches) and place the dough log into it. Press it gently to distribute the dough evenly in the pan.
Step 7
Slide on the lid of the Pullman loaf pan, leaving it slightly ajar to allow for the second proof. Let the dough rise again in a warm place for about 45 minutes, or until it has nearly reached the edges of the pan.
Step 8
Preheat your oven to 190°C (375°F). Once the dough has finished its second proof, fully close the pan lid for baking.
Step 9
Bake the bread for 35-40 minutes, or until the interior reaches 93°C (200°F). Remove the pan from the oven and let it cool for 10 minutes.
Step 10
Carefully slide off the lid and turn the loaf out onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (823.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2155.7 |
| Total Fat 48.9g | 0% |
| Saturated Fat 28.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 127.9mg | 0% |
| Sodium 3257.8mg | 0% |
| Total Carbohydrate 367.6g | 0% |
| Dietary Fiber 13.7g | 0% |
| Total Sugars 37.9g | |
| Protein 55.9g | 0% |
| Vitamin D 108.9IU | 0% |
| Calcium 379.1mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 920.7mg | 0% |
Source of Calories