© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
The bread’s tender soft texture and subtle sweetness come from duck fat and honey. Pullman bread, or Pain de mie is a type of French sandwich bread traditionally baked in a Pullman loaf pan, which gives it a uniformly rectangular shape. Pain de mie, “bread of crumb” in French, is a fluffy white bread with a tight crumb and very thin crust. If you don't have a pullman loaf pan, which usually features a lid, you can also place a baking sheet over the loaf pan.
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- Place all the ingredients, following liquids-first-then-dry method, into the pan of a bread machine and snap the bread pan into place. Set on the dough cycle. When the program is done, it should form a a nice elastic and smooth ball. If the dough is too moist, add flour, a tablespoon at a time. The same is true if the dough is looking dry and gnarly. Add warm water, a tablespoon at a time.
- Turn out the dough and shape into a ball. Place in a lightly greased bowl, cover the bowl and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1- 1 1/2 hours, depending on the warmth of your kitchen. I usually leave the bowl, covered with a plastic film, in the oven with the light on.
- Lightly grease a 30x11x8cm pullman pan with butter. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 28cm log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour.
- Towards the end of the rising time, preheat the oven to 200C/400F. Remove the plastic, and place the cover on the pan. Bake the bread for 35-40 minutes.
- Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up about 1 hour to make for easier slicing.
© 2021 | http://angiesrecipes.blogspot.com
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© 2021 | http://angiesrecipes.blogspot.com
That bread looks terrific and I'll bet it sure smells good baking.
ReplyDelete...a bread that is new to me.
ReplyDeleteLooks delicious, thanks for the tip as I don't have that pan.
ReplyDeleteNever seen a long pan like that. Looks soft in texture. Sure its mild sweet like honey.
ReplyDeleteVoy a poner en practica la receta te mando un beso
ReplyDeleteThat is a beautiful bread. You can get a nice square slice of bread.
ReplyDeleteQuelle belle réussite c'est un beau pain
ReplyDeletemerci
This looks so delicious! I love that it has honey in it!
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
That look very nice.
ReplyDeleteCongratulations! Your bread looks absolutely perfect and delicious.
ReplyDeleteGreetings.
OUR FAVOURITE !!!! Great one !!!
ReplyDeleteI've never heard of Pain de mie, but it looks terrific! And I can tell for sure, this French sandwich bread looks way much more delicious than American style sandwich bread (which often has quite strange, too soft and fluffy texture). Nicely done!
ReplyDeletethat has the best looking texture and I bet the sweetness from the honey makes it tender and delicious!
ReplyDeleteSo pretty and it sounds delicious, love the special pan!
ReplyDeleteComplimenti, un pane delizioso!!!
ReplyDeleteWonderful recipe and instructions
ReplyDeleteI just adore the uniform nature of the pullman loaf. And the history of the practical stacking makes this loaf intriguing. Looks beautiful. I’ve used a loaf pan with a baking sheet on top but you need to put a fairly heavy weight on top because the rise will push it right off. I used a cast iron pan.
ReplyDeleteEva http://kitcheninspirations.wordpress.com/
Gorgeous! Love the way this bread looks. And tastes! :-)
ReplyDeleteWhat a beautiful loaf of bread. Homemade and baked bread is the best!
ReplyDeleteYum
ReplyDeleteAngie, Very interesting bread recipe! This is one that I've never come across before. I would imagine that the duck fat creates a subtle difference vs. even the best butter. I know that French fries cooked in duck fat is a richer taste than any other I've eaten. Take Care, Big Daddy Dave
ReplyDeleteMust be perfect for breakfast!
ReplyDeleteI can't believe it- I was so impressed with this recipe that I just ordered a Pullman Bread Pan from Amazon- arriving tomorrow! Thanks!
ReplyDeleteGosh, would love a slice of this.
ReplyDeleteThis bread with healthy ingredients looks great! I love it.
ReplyDelete@Fran @ G'day Souffle That's COOL! Have fun with the new baking pan, Fran.
ReplyDeleteHope the pain wasn't a pain to bake LOOOOL Sorry, I had to.... I'm just idiotic like that. Looks nom, though!
ReplyDeleteBeautiful blog
ReplyDeleteHello,
ReplyDeleteI would love any homemade bread, I am sure it smells delicious while baking.
Thanks for sharing the recipe! Take care, have a happy weekend!
It looks perfect Angie! Interesting about the duck fat and adding some oats. I will try that.
ReplyDeleteThe duck fat surprised me here, and I bet it's melt-in-your-mouth delicious with the honey. You always have a unique touch in your recipes! :-) ~Valentina
ReplyDeleteChe bontà! Mi piacerebbe provarlo!
ReplyDeleteI have to make it!!....I have so many dishes to make from you that I need more time!!......Abrazotes, Marcela
ReplyDeleteWow that bread looks so perfect! It looks like it was measured right down to the millimeter on every angle.
ReplyDeleteI have never used duck fat, this looks a beautiful loaf..lovely!!
ReplyDeleteThis looks so soft!
ReplyDeleteI saw this on your Instagram and had to pop over to check out the recipe! The texture of this bread looks absolutely perfect!
ReplyDeleteYou always know you will have me hooked on any bread recipe, although I do think I would have to switch the duck fat for butter.
ReplyDeleteIt looks amazing, such a lovely golden colour! :)
I love the name & look of this bread. It's elegantly made and shot.
ReplyDelete