Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pain de sandwich. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Pain de sandwich is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Pain de sandwich is something that I’ve loved my entire life. They’re nice and they look wonderful.
Pain de Mie: the French Sandwich Bread. If you're familiar with white bread, sandwich bread, or a Pullman bread, you likely know what Pain de Mie is. Simply put, Pain de Mie is the French version of sandwich bread.
To get started with this particular recipe, we have to first prepare a few components. You can cook pain de sandwich using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pain de sandwich:
- Make ready 350 g farine
- Get 1 càs levure de boulangerie
- Make ready 1 càs sucre semoule
- Take 1 càc sel
- Take 20 g semoule
- Get Eau tiède
Pain de Mie (also called Pullman Loaf - we'll talk about why later) is a fluffy, fine crumbed bread with the thinnest possible crust. It's perfect for French Toast, sandwiches, Texas Toast, and melba toast. Pain de mie is the best thing since sliced bread. No wait, it is sliced bread if you take the serrated knife to it!
Steps to make Pain de sandwich:
- Versez la farine dans un récipient, ajoutez les ingrédients solides, ajoutez l'eau et mélangez bien jusqu'à avoir une pâte.
- Pétrir la pâte pendant 10 min, en ajoutant l'eau petit à petit. Laissez reposer et doubler le volume.
- Dégazez la pâte et formez des boules, étalez sur le semoule et coupez en deux.
- Mettez les pièces dans le plateau à four et laissez doubler le volume.
- Enfourner à 250 degré pendant 40 min.
- Déguster😋👍
Depending on the loaf tin you use, it can be very fluffy and light or a little denser and ideal for toast. But made with flour, milk, butter and yeast, pain… Pain de mie is a fine-textured, moist bread baked in a special lidded pan. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. For toast (and French toast), sandwiches (including our favorite, grilled cheese), and the best bread-and-butter ever, you simply can't beat pain de mie. This recipe comes from King Arthur.
So that is going to wrap this up with this special food pain de sandwich recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
