Baking Classics: Pain de Mie

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The Technique

Pain de Mie

Pain de Mie is no more than a traditional bread loaf that is prepared either in a classic rectangular pan or a pullman loaf pan. The latter has a top that may be added to create a perfectly shaped loaf that results in sliced square bread shapes as opposed to a domed top when not in use. This particular formula utilizes a blend of both bread flour & whole wheat to ensure the loaf will be structurally sound as well as offer wholesome nutrition & a desirable texture. When whole wheat flour is used in bread recipes, it’s important to include other flours to balance the bran. They will help strengthen the final loaves. Farmhouse White Bread offers a more traditional approach if you would prefer to forego using the whole wheat flour. Learn to make this iconic bread style in your own kitchen & look to The Guide To Making Handcrafted Bread for additional pointers. 

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickWhole Wheat Pain de Mie
1 loaf

3/4 cup warm water
1 1/2 tsp active dry yeast
2 cups bread flour
1 cup whole wheat flour
1 1/2 tsp kosher salt
1/2 cup buttermilk
2 Tbsp melted butter
2 Tbsp honey
1 Tbsp heavy cream
1 Tbsp olive oil

Stir together the water & the yeast in a measuring cup. Let stand 5 minutes or until foamy. Meanwhile, whisk together the flours & the salt in the work bowl of an electric stand mixer. Add the buttermilk, the butter & the honey. Blend on Low speed 30 seconds. Add the yeast mixture & blend on Low speed 30 seconds. Once the dough comes together, blend on Medium speed 5 minutes. Stop the mixer. The dough will be slightly sticky. Sprinkle a little flour over the dough & transfer it from the bowl using a dough scrapper onto a lightly floured cutting board. Form the dough into a ball & place in a lightly greased large bowl. Coat the surface with cooking spray & cover with plastic wrap. Let rise in a warm spot free from drafts 2 hours or until the dough increases by half its original size.

Generously coat a 9 x 5-inch loaf pan with cooking spray. Invert the dough onto a lightly floured work surface & press the air out of it whilst shaping into a 7 x 9-inch rectangle. Bring one of the ends to the center. Press to seal. Slightly pull the folded portions out & tightly fold it again in the same direction as the first step. Press to seal. Continue the procedure. Seal once again to create a compact mass of dough. Flip the dough over. Tightly tuck the ends under & place the dough seam side down into the prepared loaf pan. Push the dough down into the pan for an even rise. Cover loosely with plastic wrap. Let rise in a warm spot free from draft 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip. 

Preheat the oven to 375 degrees. Remove the plastic wrap. Brush the surface with the heavy cream. Bake 45 minutes or until the loaf sounds hollow when tapped. Remove from the oven & immediately transfer the bread from the pan to a wire rack. Brush the exterior of the loaf with the olive oil. Cool completely before slicing, about 3 hours. 

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How To Make 
Pain de Mie

 Pain de Mie is known for its’ soft crumb making it ideal to use for sandwiches, toast & so much more. The bread may be prepared & sliced then placed in a plastic bag & stored in the freezer for up to 3 weeks. Remove the slices as needed for meal preparations either thawing covered on the countertop or placing directly in the toaster for quick use.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham AlabamaNo. 1

 Form the dough into a ball.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama1a

Place in a lightly greased large bowl. Coat the surface with cooking spray & cover with plastic wrap.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama1b

Let rise in a warm spot free from drafts 2 hours or until the dough increases by half its original size.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham AlabamaNo. 2

Generously coat a 9 x 5-inch loaf pan with cooking spray. Invert the dough onto a lightly floured work surface & press the air out of it whilst shaping into a 7 x 9-inch rectangle.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama2a

Bring one of the ends to the center & press to seal.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama2b

Slightly pull the folded portions out & tightly fold it again in the same direction as the first step.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama2c

Press to seal. Continue the procedure.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama2d

Seal once again to create a compact mass of dough.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama2e

Flip the dough over.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham AlabamaNo. 3

Tightly tuck the ends under & place the dough seam side down into the prepared loaf pan. Push the dough down into the pan for an even rise. Cover loosely with plastic wrap.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama3a
 

Let rise in a warm spot free from draft 1 hour or until the dough increases by half its original size. The dough should rise to within 1/4-inch of the pan lip.

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama3b

Preheat the oven to 375 degrees. Remove the plastic wrap. Brush the surface with the heavy cream. Bake 45 minutes or until the loaf sounds hollow when tapped. 

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham AlabamaNo. 4

Remove from the oven & immediately transfer the bread from the pan to a wire rack. 

Whole Wheat Pain de Mie Recipe By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Recipes With Modern Elements cooking baking tutorials modern southern socials rebeccagordon pastry chef tv cooking personality southern entertaining southern hostess Birmingham Alabama4a

Brush the exterior of the loaf with the olive oil. Cool completely before slicing, about 3 hours. 

 The Tune
“A Fine Romance” Ella Fitzgerald & Louis Armstrong

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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