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Pain de Mie
http://www.cookaholics.org/viewtopic.php?f=14&t=2610		 Page 1 of 2
Author:  Amy [ Sat Oct 20, 2012 10:27 am ]
Post subject:  Pain de Mie
A couple of years ago I bought a Pain de Mie pan on closeout when Bridge Kitchenware was having a moving sale. (Oh, and guess what...they're moving AGAIN...which is too bad because their most recent location was only about 10 minutes away from my SIL's house.) I put it on the top shelf of the pantry and completely forgot about it. I discovered it this week, and decided to make some bread. Boy, I'm going to be using this pan a lot. It makes the perfect sandwich, french toast, canapé bottom because the crumb is so dense.

Does anyone have any experience making a whole wheat Pain de Mie? I'd like to try that, but would like some input from someone who's done it.

Here are a couple of pics of the bread.

Image

Image

Amy
Author:  Darcie [ Sat Oct 20, 2012 11:16 am ]
Post subject:  Re: Pain de Mie
Looks great--would make excellent Texas toast. I don't have a pain de mie pan so I have nothing to offer, other than I think Peter Reinhart's soft wheat or multigrain bread extraordinaire might be good candidates for experimenting.
Author:  TheFuzzy [ Sat Oct 20, 2012 11:20 am ]
Post subject:  Re: Pain de Mie
Amy,

Look for recipes for "Pullman loaf":

http://www.thefreshloaf.com/keyword/pullman-loaf
Author:  Emilie [ Sat Oct 20, 2012 3:03 pm ]
Post subject:  Re: Pain de Mie
I've had a Pain de Mie pan for several years and love it. I always use it anytime I need bread for a recipe, and also for just sandwiches (although we all tend to eat way too much of it when it's on the counter:). I always use it to make bread for bread pudding (the individual Raspberry Bread Puddings from the Sarabeth's Bakery cookbook are always a big hit with guests). Anyway, I've wondered how the KAF whole wheat recipe would turn out, but haven't gotten around to making it. So please let us know, Amy, how it is when you make one!

Emilie
Author:  Amy [ Sat Oct 20, 2012 3:46 pm ]
Post subject:  Re: Pain de Mie
Emilie,

Oooh...you've just inspired me. I think I'll make some hazelnut/chocolate bread pudding with some of what I made.

Amy
Author:  BeckyH [ Sat Oct 20, 2012 8:03 pm ]
Post subject:  Re: Pain de Mie
I make brioche in mine. It's the best French toast anywhere.
Author:  pepperhead212 [ Sat Oct 20, 2012 8:39 pm ]
Post subject:  Re: Pain de Mie
I have a couple sizes of those pans, and I think I got them in the first Bridge, on 52nd St, back in the 70's! The smaller one - 14" - takes 6 1/2 c flour, and the large - 16" - takes 8 c flour. They make the best grilled cheese sandwiches, esp. using buttermilk in the recipe, as well as when making a potato loaf. I've made 100% whole wheat, as well as multigrains, and you don't really have to use more with whole grain, as it still fills it up (though I have never used an all rye recipe in one - that may fall). They make great croutons, and I have made pumpernickel in them, to make croutons out of that.
Author:  Linda [ Sun Oct 21, 2012 8:55 am ]
Post subject:  Re: Pain de Mie
I've used the Pain de mie whole wheat recipes from KAF with great success.
Author:  TheFuzzy [ Fri Nov 02, 2012 7:07 pm ]
Post subject:  Re: Pain de Mie
Linda,

Howdy! Welcome to the Board.
Author:  Amy [ Sun Jan 13, 2013 9:41 am ]
Post subject:  Re: Pain de Mie
Yesterday I decided to try the Pain-au-Lait from Bouchon Bakery. It has you use cream cheese instead of milk as most Pain de Mie recipes call for. I've got to say, I think this made a far superior loaf.

It also has a more unique mixing method. Basically, you keep the mixer on low for about a half hour. The fermentation is also very short at 15 minutes. Most of the rise is in the proofing phase, which calls for about 2 1/2 to 3 hours, although mine didn't go that long.

If you have a pullman pan, I recommend giving this version a whirl.

Amy
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