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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Recipe Information
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
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix thoroughly to distribute the ingredients evenly.
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.
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.
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.
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.
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.
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.
Preheat your oven to 190°C (375°F). Once the dough has finished its second proof, fully close the pan lid for baking.
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.
Carefully slide off the lid and turn the loaf out onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
