September 12, 2010 - 9:32pm
Ode to Pain de Mie
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:
Pip pip or better yet, au revoir,
Next post: the quiche crust that won't quit!