The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ode to Pain de Mie

evth's picture
evth

Ode to Pain de Mie

paindemie


Ode to pain de mie




Won't wear anyone down with a poem here, but I will extol the virtues of just simple, pure white bread.  True, that this is a distant cry from any of the many handsome, crusty artisanal loaves of TFL.  There's nothing ordinary about this square and honest loaf.  What does it yield? A tender, buttery, soft crumb.  This is serious comfort food.


The mark of a civilized society may be said to have the crusts cut off.  Not here.  As thin as the crusts are, there is no need for trimming in the company I keep.  Great for sandwiches (think grilled cheese) and just as great with a nice spread of butter.


This bread is also known as a pullman loaf and was inspired by thepauperedchef.com where the recipe can be found:


http://thepauperedchef.com/2009/08/part-one-of-my-cucumber-sandwich-revenge-pan-de-mie.html


Pip pip or better yet, au revoir,


evth


Next post: the quiche crust that won't quit!

 

Comments

proth5's picture
proth5

(to paraphrase) "Get's no respect."


But it can take many beautiful forms (the Japanese are masters at it)  and carefully done is every bit as "artisan" as the crustiest baguette ever was...