Pain de Mie
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. Pain de Mie ("bread of the crumb") traces its roots back to 18th-century France. Soft, enruched pan breads were the go-to for the rich nobles and wealthy households whose palates preferred the soft, white crusts to the chewey brick-like bakes of the peasants. During the 19th century, British sandwich bread and toast gained popularity across Europe. The further invention of the Pullman Pan in the USA attracted French bakers who produced a lid for their pans to encase the steam and restrict dough expansion and lighten the crust. The uniform square-shaped slice has arrived! I'm baking my Pain de Mie in an enclosed Pullman that tapers slightly. The top measurements are 20 cm x 11.5 cm and the bottom measurements are 18.5cm x 10 cm with a height o...
