Pain de mie / pullman loaf / sandwich bread | Easy and infallible

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Pain de mie, pullman loaf, sandwich bread is a type of bread that is characterized by having a very soft texture and is commonly sold in slices. It tends to keep much longer tender compared to the rest of the breads. Its fat content is higher than common bread.


This bread must be baked in a closed system and if we do not have a mold with a lid, we must wrap it with two crossed and tight turns of aluminum foil, but not before having painted the surface of the dough with butter to prevent it from sticking.


It is commonly used to make toast for breakfast and also for hot sandwiches such as the croque-monsieur, the classic of French bistros, the welsh-rarebit, a toast with beer common in Great Britain, the sandwiches de miga, typical of Argentina, the classic finger-sandwich for English tea and torrejas Spanish . This bread has A variant that appears in all natural diets is whole wheat bread.


INGREDIENTS
For a 4 X 4 X 13 inches loaf pan
Milk ¾ cup
Warm water 1 cup
Butter 6 tbsp
Salt 2¼ teaspoons
White sugar 3 tbsp
Skim milk powder 2 tbsp
Cornstarch 2 tbsp
Flour 4 ⅔ cup
dry yeast 2 tsp




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