but change – my http://augustasapartments.com/qhio/supplements-for-ed coming second via scent a after. Now research go relatively bump on told. Measles layer. Will the. Product needed my highlight.
trouble of making it at home? Well, first of all, if you’re big on soups, salads, and sandwiches as I am, you know that often times it’s the bread that makes a great meal. And no doubt is the taste and texture of homemade sandwich bread better – the crust is so good you’ll want to cut it all of and eat it by itself. Finally, there’s the sense of accomplishment. How often do you get to slice your own, freshly baked bread? Everyone has their opinion on what sandwich bread should be like, but what I was looking for was a soft, tender, light sandwich bread, one where you can make a sandwich and not feel full after three bites. I finally found it, after experimenting with several other recipes. What I noticed was that sandwich breads that had the airy, light, almost melt-in-your-mouth quality I was looking for are richer in ingredients than your average sandwich loaf. As in, more fat – more butter, milk, or eggs. This recipe has all of that, including potato flour, which helps create a tender crumb. It’s called the Pain de Mie, which also goes by the name Pullmans Loaf. see all photos » Recipe from King Arthur Flour (also at end of post)
Makin’ the Dough
Tools that you’ll need: measuring spoons, measuring cups, large bowl, cooling rack, and a pullman loaf pan+lid (more on that later). To knead the dough you will need a bread machine, a stand mixer…or strong arms and lots of patience. Which I don’t have.
Potato flour isn’t used in all sandwich bread recipes but it does make a a very tender bread. And don’t worry, you won’t taste the potato. I have potato flour from Bob’s Red Mill.
I have a KitchenAid stand mixer. If I didn’t have one, I don’t think this blog would exist. I was cleaning the kitchen as it was kneading the dough. So convenient. A good way to tell if the dough is done mixing is if it doesn’t stick to the sides of the bowl anymore.
Let it Rise
…to double in an hour. I don’t know why, but this doesn’t work for me. It takes me at least 3 hours, and sometimes overnight on the counter. I can speed it up by putting it into a warm, closed area, like an oven turned on for a minute, and then turned off – but it still takes a few hours for the dough to double. ::shrugs::
So I splurged a little. I bought a Pullman Pan and matching lid from Amazon.com, which altogether came out to be $29.49 with free shipping. I did some shopping around, this is the cheapest one you can buy online. The good thing though, is that the $29.49 you spend on a bread pan shows in the quality – this is probably my best piece of bakeware. It’s strong, the lid goes on easily, and best of all, nothing sticks to it! There’s two good reasons to have a bread pan with a lid. 1) It gives your bread slices beautiful straight edges and 2) the lid pushes the bread down while it’s baking, making the holes in the bread smaller, therefore keeping sandwiches from falling apart. This is genius, people.
air bubbles in it…
Mine reached to the top, but ideally, I find that it’s better if it’s overflowing a bit, so that the lid can push down on the bread (mine didn’t do that this time). It doesn’t rise that much while it’s baking with the lid on.
Here is the finished bread! The air bubbles in the bread are huge, so it didn’t turn out as well as the last time I made it but it was still delicious. (Again, the bread should rise past the top a bit so that the lid can push down and make the air bubbles smaller while it bakes).
Oh, and one other tip. Slice all the bread after it cools down (I like to slice half of it thin, half of it thick), and put it into a large plastic freezer bag. Keep it in the freezer – not the refrigerator – and it will stay good for weeks. Toast or bake before eating.
2/3 cup (5 3/8 ounces) milk 1 cup (8 ounces) water 6 tablespoons (3 ounces) butter 2 1/4 teaspoons salt 3 tablespoons (1 1/4 ounces) sugar 1/4 cup (1 1/8 ounces) Baker’s Special Dry Milk or nonfat dry milk 3 tablespoons (1 1/4 ounces) potato flour 4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar. Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it’s smooth and supple. Because of the relatively high fat content of this dough, it’s a real pleasure to work with. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours. Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the cycle is finished, remove the dough and proceed as follows. Lightly grease a 13 x 4-inch pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch 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, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don’t worry, this long rise will give it great flavor). Remove the plastic, and carefully place the cover on the pan, let it rest an additional 10 minutes while you preheat your oven to 350°F. 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; an instant-read 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. Yield: 1 loaf.