Then your only work is forming the loaves and baking them off.

(To shape the dough into a log, flatten it into a rectangle, and position the rectangle so that the short end faces you.

And it’s not so difficult, so if you want to do bread this is a good recipe to start with. 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. Celebrity chefs Vivian Howard, Marcus Samuelsson, Carla Hall and Sara Moulton follow Julia Child’s bread making recipes for classic pain de mie and a raisin bread. It has been so many years I forgot NEVEr BUTTER IT WATER MAYBE FAT, NO!Also if you do not have sweet butter, then leave out or lighten the salt you add!Right now I have a cinnn/rasin where I added them at the begining And due to not having two ovens I screwed up again.

I’ll try baking it at the 1 hour mark irregardless of whether it rose sufficiently next time. Pan de Mie: French Sandwich Bread Based on a recipe from Julia Child Ingredients for one 8-cup loaf pan 1 package active dry yeast, dissolved in 1/4 cup warm water; let proof for 5 minutes 1 1/3 cups whole milk, scalded and then cooled 3 1/2 cups all-purpose flour 1 1/2 tsp Kosher salt 4 Tbs (1/2 stick) cold, unsalted butter Did the dough puff up at all?I looked at the recipe a second time and realized 16 oz is roughly 4 cups, not 2 cups.

)Oh how I love this versatile bread!!! And all the chefs note that by this point, Julia had her on-camera look honed.José Andres and Eric Ripert are amazed by Julia Child’s hands-on treatment of a whole fish. My first thought was toast a few slices and put egg salad on top. It was easy to slice thinly for toast or sandwiches. You’re likely not going to get much more rise after that point. When Kevin delivered a piping hot loaf to me… I immediately ate a hot crusty end (okay… both ends….) I don’t have a Pullman pan, so I used a regular 9-by-5-inch loaf pan. https://www.food.com/recipe/pain-de-mie-french-pullman-bread-abm-303501 Anything i can do to get a taller rise during the second proof?Yu-Jin, since you’ve really worked at finding the best timing to achieve maximum rise, the only other thoughts I can offer are to make sure your water is at an appropriate temperature, let your dough rise in a warm, humid environment, and avoid overworking the dough when handling and shaping it. Sourdough Pain de Mie Recipe Special Equipment & Preperation Pans. It’s rising nicely now. It’s the kind of bread that can be baked in the afternoon – it requires two rest periods of 1 to 1.5 hours plus 40 minutes in the oven. Thanks in advance.Hi Kemala, the author suggests in the headnote that as an alternative to a pullman pan, that she has had “luck by using a regular loaf pan and covering the top tightly with a lightly oiled piece of aluminum foil, doubled and wrapped snugly around the pan”. Ok so after I corrected the issue with salt more flour more fats (mmm), the bread is fantastic. He and mom were yelling as mom had no idea “what bakery bread, we haven’t had bread from a bakery in 2 months!” It was truely comical until she said, “oh that , that is not from a bakery, your son has been making that a loaf a week for 21/2 months” Side slap to my arm ( not a painful thing , just a tap to get my attention, it was quite funny), followed by”so why did you stop???!! Have a picture you'd like to add to your comment? Couldn’t agree more. I am working on my bucket list and that includes finally learning how to bake bread. Would this work for you?sorry but that’s not my point, is it possible to scale up/down the recipe? It was a recipe that Child tinkered with throughout her career, making its final appearance in one of her last books, Julia’s Kitchen Wisdom, published in 2000. I can’t wait to try it! Rose it shaped and it is almost perfect to go in the oven. Neither do I. Consequently, to help the dough rise to triple in a 3 hour period, I set the bowl of dough on an ordinary heating pad. You do not scald butter milk, no need. I hope that helps!Hi, the bread shrunk while in the oven. “but it is too hot now to make it the btter just melts all over the table”.I make it from time to time and am making it right now. I came across your tutorial after trying Julia’s original from MTAOFC, with limited success. You can bake this bread in almost any pan that's the right size, but I love the straight sides and naturally nonstick nature of my USA Pan Pullman Loaf Pan (9″ x 4″ x 4″). Have never had an explosion here. Today’s chefs share insightful, funny and personal comments in appreciation of the Julia C Awesome! I have been wanting to back bread at our Columbia county home but the Kitchen is too cold in the Winter and in the Summer I don’t feel like turning the oven on – in between seasons there are too many gardening chores. If you are using a loaf pan, take a long piece of foil, oil the area that will come in contact with the dough, and wrap the foil tightly around the pan twice.Place the loaf pan on the middle rack of the oven and bake for about 30 minutes.Pull the bread out of the oven, remove the lid or foil, and then return the bread to the oven to continue baking until the top is a light brown color, 7 to 15 minutes.

Meanwhile, I found a spectacular salad featuring lavender and lemon and fresh roasted beets, carrots and apples. …and like Marilyn, love the rolling pin and marble slab in your picture! Any suggestions how would I do that?Anne, Beth Price, our Director of Recipe Testing, said that you could add 3 or 4 drops of food coloring with the milk or when the whole mixture is combined and mixed for 2 minutes. I’ve tried to calculate it but it was so hard and I’m lost, please help me. Always use ~ 1/2 tspn salt per cup flour. We had it toasted with a salad for dinner (it toasts very nicely as well) and sandwiches for tomorrow are going to be made on this incredible bread. Mark the time with a felt-tipped pen on the plastic wrap and allow the dough to rest and rise in a moderately cool place until it has doubled in volume, 1 to 2 hours, depending on the temperature of your kitchen.Once the dough has doubled in volume, sprinkle a little more flour onto your work surface, then scrape the dough out onto it, letting the dough assume its natural shape. slathered in butter- delicious!

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