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. I’m thinking maybe leave out about 2 oz….. Hi Mary, do you have a 9 by 5 loaf pan? Ce moule doit avoir un couvercle (très important). (If you are using a 9-by-5-inch loaf pan, it will seem like there is too much dough for the pan but it’s okay.). A no-knead dough that produces a nice firm white loaf perfect for sandwiches and toast? Just wondering if it’s worth trying to use powdered milk instead of fresh milk and mixing it with water equivalent to the 12 oz of milk? 4.6 out of 5 stars 785. Thanks. It promotes a flat, rectangular loaf of bread. Then tell us. 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. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Once it has doubled, you should proceed with the recipe and not let it sit any longer. Make them cycle with OpenType Contextual Alternates. Oops! Going to let it sit and see if it gets any better. It tastes better the same day it is baked! Pour the warm water into another small bowl. Yu-Jin, you may be letting your first rise go too long. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. The first rise only goes for one hour but i let the second rise go for 1 and 1/2 hours just to get it slightly taller once fully cooked however it is still a little short. 2 tsp of kosher salt, maybe, but 1 tsp of table salt is plenty! I made this tonight with a smaller pan (11″ x 4″ instead of the standard 13″ x 4″) using the ingredients ratio calculator mentioned in a comment above and it turned out well! Sprinkle your work surface with flour and then use a plastic bowl scraper to turn the dough out onto the surface. If you let your dough rest too long during the final rise before baking it may have over-proofed, which can cause it to collapse and shrink in the oven. Pain de mie might just be the most perfect sandwich loaf ever. Say FRENCH WORDS the FRENCH WAY ! ), Now shape the dough by beginning with the pre-shaped log placed lengthwise in front of you with the seam side up. While most pain de mie recipes call for a traditional 13" x 4" x 4" pan, this one is perfect for our smaller 9" x 4" pan. I sprinkled the counter heavily with flour before turning out the dough. OMG it looks so good, cant wait to bake it. Pain de Mie Recipe © 2016 Sarah Black. My first thought was toast a few slices and put egg salad on top. Pain de ⦠This could be used instead of the pullman. Using your hands, flatten 1 ball of dough into a 9x6" rectangle. Need a pronunciation video ? there was a slight size increase but still came out of the oven a little short. Fine-textured milk bread with tender crust, baked in lidded pullmans or as burger and sandwich rolls. Pain de Mie in a Pullman Pan I LOVE FRENCH SANDWICH BREAD, or Pain de Mie. 2020 Did you butter the top crust when it was still hot to get the lovely shine? This sounds wonderful. 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. Substitute 227g (1 cup) starter for 113g (1/2 cup) of the water and 113g (1 cup) of the flour in the recipe. Do let us know how it turns out. 'Pain' means bread and ' (de) la mie' refers to the soft part of the bread. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I assume you guys loved the flavour of it since one loaf is gone. Pain de Mie (also called Pullman Loaf - we'll talk about why later) is a fluffy, fine crumbed bread with the thinnest possible crust. I did have a small leakage of dough out of the end of the pan, but the foil did a good job of keeping the top mostly flat. Grilled cheese, French toast, sandwiches and egg-in-the-hole are all the better with this loaf of bread. It's perfect for French Toast, sandwiches, Texas Toast, and melba toast. 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. The pan used for baking, called Pullman because it replicates the shape of a railway car, is long and rectangular with a removable sliding lid, and is sold at specialty food stores. My only problem was my pan size. After baking this recipe, I might need to add it to my birthday wish list. kemala, like any recipe you can scale up or down. Measure the yeast into a small bowl. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. 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. I looked at the recipe a second time and realized 16 oz is roughly 4 cups, not 2 cups. Have you tried this recipe? The butter in this recipe gives it a biscuit-like crust and the butter is stronger in flavor than I was expecting--closer to that of a biscuit. I don’t know if I did something wrong but mine was beyond sticky. Voir plus d'idées sur le thème recette, recettes de cuisine, pain de mie. Laisser cuire à four doux pour que la pâte atteigne, en gonflant, les 3/4 du moule. Pain de mie usually has sugar in it, which makes it sweeter than most French breads. There's also a handful of drawings to add an extra charm here and there. Pain de Mie is a soft font, friendly and sweet, kinda creamy, kinda bubbly. But if you do give it a go, please let us know how it turns out! It's an all caps font with 2 different glyphs for each letter: easily access these through the keyboard upper or lower cases keys. Le PAIN DE MIE fait maison est bien meilleur que celui que lâon trouve en magasin. Now I need to hunt down some yeast and make this! Thanks. Dump the flour in a large bowl, sprinkle with the salt and sugar, and stir to incorporate. Still somewhat puzzled as to why. The folding directions were easy to follow. Hi, the bread shrunk while in the oven. Because I do not have a Pullman pan, I have been making my pain de mie in a regular loaf pan (with no lid). He promptly, gently, wacked me on the shoulder and inquired, “SO why’d ya stop” I answered ity takes 7 hours to make.” He glared and retorted, ” you don’t have a job!”. The amount of yeast should be sufficient, although do make sure you’re not skimping on it at all. It’s rising nicely now. I have never made pain de mie before and I havenât yet added a Pullman pan to my baking collection. Sprinkle the yeast on top of the water and stir to dissolve it. Attach it below. An instant-read thermometer inserted into the center will read 195°F to 200°F. Baking Parchment Paper - Set of 100 Half-Sheets, 7/8 cup to 1 cup (198g to 227g) lukewarm water*. This calculator may help. Enter your email address and get all of our updates sent to your inbox the moment they're posted. You’re likely not going to get much more rise after that point. Bake the bread for 25 minutes. CHEFMADE Loaf Pan with Lid, Non-Stick Bakeware Carbon Steel Bread Toast Mold with Cover for Baking Bread - BLack. Notify me of follow-up comments by email. Yu-Jin, I love that you’re continuing to work with the recipe to make it perfect. I baked it in my oven on the convection setting, and when I took the lid off of the pullman pan, it had already browned nicely at the top so it didn’t that extra 7-10 minutes in the oven with the lid off. Best of luck! Pain de mie is typically baked in square or rectangular covered pans, which ensure its characteristic shape. Compared to the usual types, Pain de Mie is sweeter. Et ce nâest pas si compliqué à réaliser. Ilda, Pullman pans come in slightly different sizes due to the manufacturer. Pour the milk into a small bowl. But what kind of changes do you recommend so that it doesn’t squeeze out? Although it takes about 4 hours to prepare, the final bread makes it all worthwhile. Perfect pain de mie at home. There's more to this pan than pain de mie. My pullman pan is only 13″ long; any suggestions on how much dough I should use? If you have the larger pan, see our recipe for classic Pain de Mie. if not how do i stop it from happening? Set the yeast aside until it bubbles a little on top. Depending on the loaf tin you use, it can be very fluffy and light or a little denser and ideal for toast. We had such lovely results, here’s hoping you have the same! Couldn’t agree more. After about the 6th use, a rising loaf of Pain de Mie EXPLODED the poorly fitting top off of the loaf pan and as you can see the weak pan material actually bent in the oven. And the crumb in this instance is soft and moist. It's a perfectly square loaf of bread with a tight, tender crumb, crisp, buttery crust and it slices like a dream! Is your dough doubling at the 1 1/2 hour mark? Une fois toastées, ces tranches de pain de mie sont toujours aussi moelleuses à coeur et croustillantes à l'extérieur. Repeat this process with the right and left sides and then turn the dough over and dust off the flour. Thanks in advance. After about 10 minutes into baking, the loaf EXPLODED from the side of the foil covering and oozed all over the oven. As described, the bread was soft with a close crumb, and the crust was thin and soft. For a bit of tang and wonderful overall flavor, make a simple sourdough pain de mie using your sourdough starter discard (the starter you'd potentially discard during the feeding process). Thank you! Did you follow the recipe exactly? Mix all of the ingredients in the order listed, and mix and knead â by hand, or using a stand mixer â to make a smooth dough. Anything i can do to get a taller rise during the second proof? I think that 3 hours was definitely too long. I would definitely use less salt, however. My sister sent me some raspberry jam so that’s also in the pipeline. It looks like pancake batter. ), Adapted from Sarah Black | One Dough | Houghton Mifflin Harcourt, 2016, Pain de mie means âbread of the crumbâ in French, and itâs called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and almost all crumb. Are there any reductions in the ingredients? The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Get it as soon as Thu, Dec 24. If you wish to measure the temperature, the center of the loaf should register 200°F (93°C) on an instant-read thermometer. The dough may appear puffy and it may not. Oil a second large bowl, then place the dough in it, seam side up, to oil the top. Yield: one 9" loaf, about 18 to 24 servings, depending on how you slice it. Repeat this action with the top piece only and press the dough together firmly to make a tight log. I used some to make French toast and it was sublime. It is also good sandwich bread and slices nicely. As-is, itâs remarkably soft, but crisps up in total when exposed to the heat of a toaster, transforming into the perfect stage for quality butter and all the jams and jellies made through the summer. Hate tons of emails? FREE Shipping on orders over $25 shipped by Amazon. Alexandra, we haven’t tried it with either, so we can’t say. It’s just a matter of math. Place the loaf pan on the middle rack of the oven and bake for about 30 minutes. The best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded pan (often called a Pullman pan, just to make things confusing!) Pain de Seigle. My favourite use was as a lobster roll! Be the first on your block to be in the know. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. Over 100,000 English translations of French words and phrases. Actually softer than I thought it would be and it makes great sandwiches or even just toast! Avec un nom féminin, l'adjectif s'accorde. You’re welcome, Yu-Jin. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Benny This handwritten recipe for pain de mie, or French sandwich bread, is from the kitchen of cookbook author and television chef Julia Child. But French breads like this one, soft, tender, with very little crust, are my favorites. what is the formula? Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size. Yours are much more successful, they look great. The dough did almost rise to the top at the 3 hour mark but I’m guessing letting it sit that long may have over proofed the dough. Don’t worry if the dough doesn’t change in appearance. The lips around the locking lid are incredibly weak and poorly formed to fit the pan. To be honest, I don’t care; we scraped up the ooooooze and ate it anyway, and it was tasty! HI, I have made this recipe since I was 16, it cause pandamodium as my dad yelled for the good bread after 5 mins. I love baking pans and the Pullman pan is my favourite. Pain de mie means âbread of the crumbâ in French, and itâs called that because of how the bread is baked; the vessel that holds the dough creates a finished product with very little crust and ⦠Any suggestions how would I do that? That temperature range of 105 to 115°F is optimal for proofing yeast. Pain de Mie. Works nicely. Should i just bake the dough if it doesn’t reach the top of the pan by the 1 hour mark? Time for a King Arthur order! I’ve tried to calculate it but it was so hard and I’m lost, please help me. English Translation of âpain de mieâ | The official Collins French-English Dictionary online. There was some oven spring in the loaf but didn’t quite reach the top of the pullman loaf pan. Place the dough in an oiled 15 3/4-by-3 3/4-inch (40-by-9 1/2-cm) Pullman pan or 9-by-5-inch (22-by-13-cm) loaf pan, seam side down, and gently press it into the corners. should i increase the amount of active dry yeast to try and get a bigger loaf out of the oven? I simply turned one bread pan upside down onto the other, using foil to hold the two together. On several occasions my dough overflowed my Pullman’s pan lid creating an interesting overhang ð… the texture and flavour were amazing! Also, if possible, make sure that your oven is calibrated to the correct temperature in case it’s running on the cool side. Sometimes that can impact how much rise you get. Can I use a 20Ã10 cm pullman? Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan. The cover prevents the bread from rising fully, resulting in a fine, compact crumb. Then turn it seam side down and cover the bowl with oiled plastic wrap. We'd love to see your creations on Instagram, Facebook, and Twitter. Oops. Place it in a lightly greased 9" pain de mie pan. Remove the plastic wrap, and slide the greased lid onto the pan. On adore sa croûte bien dorée et sa mie si moelleuse. I am making it right now, it is killing the second floor. But made with flour, milk, butter and yeast, pain de ⦠Overall, this bread is great for anything if you are wanting a stronger butter-flavored bread. Then add the butter and continue to mix for 2 to 3 minutes. Hello! My gut says the pan was the wrong size–too small. Yes the yeast is fairly new, bought a pack last week. The dough doubles at the one hour mark during the initial rise in an oiled bowl but not much during the final proof just before the oven. when you toast this and add butter your brain explodes……just a warning, a nice raspberry jam is also warranted! Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough ⦠The dough seemed like way too much for the pan, it filled it more than half-full right after shaping, before any further rising. Then enter your email address for our weekly newsletter. Cover it, and let it rise for ⦠Adjust the remaining water and/or flour if necessary; starters may vary in consistency. Cover the top of the pan with plastic wrap, to protect the dough as it rises. My only issue was with the dough itself, there are plenty of instructions listed for how to fold, and they all make sense, but the dough was so sticky and wet, that it was impossible to fold in any way at all. Remove the pan from the oven and let the bread rest in the pan for about 10 minutes. Thanks. Gently deflate the dough, and shape it into a 9" log. Or maybe another size of pullman pan like 30Ã12Ã12cm? However, Iâve 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. (To shape the dough into a log, flatten it into a rectangle, and position the rectangle so that the short end faces you. There are a few things that can cause it. Shape the dough into a log, then cover with oiled plastic wrap and let rest for 5 to 10 minutes before you continue shaping. Also, are you measuring the temperature of the water you’re dissolving the yeast in? Pain de Mie is traditionally baked in a lidded Pullman bread pan. hi! The bread was also excellent for French toast. Even kids that won't eat homemade bread generally love this recipe. If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid. Towards the end of the rising time, preheat the oven to 350°F. I don't have a Pullman bread pan. 29 août 2019 - Découvrez le tableau "Pain de mie" de Erica sur Pinterest. The French use it most often for toasting, while its thickness and shape make it ideal for the preparation of the classic French sandwich croque-monsieur. No wait, it is sliced bread if you take the serrated knife to it! 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 want to try the recipe but that size pullman pan does not exist here. What a versatile loaf! Trained at the Cordon Bleu cooking school in Paris, Child brought the taste and techniques of traditional French cuisine into American homes. Copyright © Sized to bake a traditional, larger pain de mie loaf (a fine-grained yeast loaf also known as a pullman loaf), this eco-friendly and easy-to-clean pan is manufactured from a mix of 65% recycled steel (for strength and durability), and aluminum (for superior conductivity). The size is just larger than a slice of cheese for a grilled cheese sandwich. When completely cool, wrap in plastic, and store at room temperature. 99. Carefully turn the bread onto a wire rack and let it cool. Potato-Onion. That would be the main culprit. It’s not ideal, but it happens occasionally, Yu-Jin. The crumb was hearty, yet delicate. Now I am lost in memories of my grandma’s homemade raspberry jam. The dough didn’t rise to the top of the pan so i let it sit longer which may be the cause. if yes, how can i calculate it? In English, pain de mie is similar to a Pullman loaf or regular sandwich bread. âPainâ in French means âbreadâ, and âla mieâ refers to the soft part of bread, called the crumb. Did the dough puff up at all? It's an all caps font with 2 different glyphs for each letter: easily access these through the keyboard upper or lower cases keys. Mettre la pâte dans le moule, à mi-hauteur. Tap your hands in a little flour to coat them and then gently flatten the dough into a rectangle with a short side facing you. sorry but that’s not my point, is it possible to scale up/down the recipe? La gomme mie de pain permet des effacements plus précis par sa malléabilité. Hello again, I’ve tried a longer proofing time of 1 1/2 hours instead of the usual 1 hour. Keep working with it, if you’d like. King Arthur Baking Company, Inc. All rights reserved. Liberally butter two 9x5x5" pain de mie pans and lids or 9x5" loaf pans. Let us know how it turns out Yu-Jin. reduced proofing time? King Arthur Unbleached All-Purpose Flour - 3 lb. Our âmicheâ made of rye, wheat and beer, baked dark. Sized to bake a traditional, smaller pain de mie loaf (a fine-grained yeast loaf also known as a pullman loaf), this eco-friendly and easy-to-clean pan is manufactured from a mix of 65% recycled steel (for strength and durability), and aluminum (for superior conductivity). I tried The Perfect Loaf Pain de Mie and mine was underproofed with enough height. Itâs my âgo-toâ bread for sandwiches, Melba toast, French toast, croutons, and fancy canapes. In the end it got plunked into the pan, but still turned out beautifully. Email the grocery list for this recipe to: Cut the butter into 1/2-inch (1-cm) chunks and let it come to room temperature. Pain de mie is a fine-textured, moist bread baked in a special lidded pan. the top is rounded so there was some oven spring. I’ll try baking it at the 1 hour mark irregardless of whether it rose sufficiently next time. (It’s traditionally made in a Pullman pan but we show you how to use any old pan. Add the yeast mixture and then add the milk mixture to the flour and mix to incorporate. Yes, please! 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”. This sourdough pain de mie is a sandwich bread that radiates warmth and coziness. mie de pain nf nom féminin: s'utilise avec les articles "la", "l'" (devant une voyelle ou un h muet), "une". Beyond that, Pain de Mie is the cheaper, more economical cousin of French breads. Roast potatoes and slow-cooked onions in the dough yield a moist loaf with a chestnut-colored crust. Pain de mie is a bread that’s perfectly rectangular, perfectly lovely for sandwiches, and perfectly doable with any old loaf pan. Simply put, Pain de Mie is the French version of sandwich bread. Place the dough seam side down, then place your hands at the center, fingers together, and with gentle but consistent pressure move your hands away from each other, rolling back and forth toward the ends of the dough. It sounds like you’re doing everything right and it often takes a few iterations to perfect a bread recipe. Amazon's Choice for pain de mie pan. 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. I hope that helps! I donât have a Pullman pan, so I used a regular 9-by-5-inch loaf pan. The recipe was easy to follow and the resulting bread is super versatile. Or, could I use the oat milk I always have on hand instead? Arrives before Christmas. Have a picture you'd like to add to your comment? It was easy to slice thinly for toast or sandwiches. Cuire à four très chaud pendant 45 min. This makes a perfect white bread and was such a treat it was devoured within a day. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. I use it for sandwiches, toast, French toast, croutons and canapes. The water should feel hot to the touch and register between 105°F (41°C) and 115°F (46°C) on an instant-read thermometer. En général, on ajoute un "e" à l'adjectif. Donât worry if the dough looks misshapen. I used the aluminum foil wrapped around the pan method which worked perfectly. After the dough has finished resting, remove the plastic wrap. "mee") means "crumb," or "interior." And as always, please take a gander at our comment policy before posting. The bread is delicious. Couvrir alors et fixer le couvercle. The crumbly texture that it owes its name to ⦠I'm addicted to French sandwich bread, or Pain de Mie. Iâve actually made this recipe several times. Meanings for pain de mie A loaf of bread that's baked using a pan. Would this work for you? Ask Panda to create the one you NEED ! Fold the dough in half lengthwise and press down so that it adheres to itself. We like the way you’re thinking, Lisa! While the dough is resting, preheat the oven to 400°F (204°C), with a rack in the middle. haha The dough is quite beautiful now. I am making this bread for Christmas sandwiches and would like to color it in red or green. I love making breads, any kind of breads, and trying new flavors and textures. Cover the pan with oiled plastic wrap and let it rest until just before the dough reaches the top of the pan, 30 to 60 minutes. thanks. It looks really good, Yu-Jin. Ex : fille - nf > On dira "la fille" ou "une fille". Letting it rise in a warm, draft-free area will also help it to rise more quickly. Let us know what you think. Is this normal? $19.99 $ 19. This lovely bread with a tight and tender crumb is an excellent sandwich bread.–Sarah Black, Special Equipment: One Pullman loaf pan (15 3/4-by-3 3/4-inches or 40-by-9 1/2-cm) or one standard loaf pan (9-by-5-inch or 22-by-13-cm); instant-read thermometer. Of dough into a pain de mie '' rectangle into the pan with plastic wrap, to oil the top of water! Pan itâs baked in it perfect protect the dough yield a moist loaf with foil as soon as you the!, is it possible to scale up/down the recipe the pre-shaped log placed lengthwise front... Hoping you have the larger pan, slide on the middle rack of the pan with,. Yours are much more rise after that point that size Pullman pan does not exist here pain de mie ve a! Loaf with a kitchen towel or plastic wrap, to be honest, i ’ tried. This recipe a tight log as described, the bread was soft with a kitchen towel or wrap. 'S a rich golden brown, '' and mie ( pr n't be particularly soft nor ;! At the recipe dough into a 9 by 5 loaf pan caroline, i love making breads, any of... Rise you get ; it should be smooth and feel bouncy and elastic under your hands it but it easy... Get much more successful, they look great t quite reach the top picture you 'd like add! Any old pan addition to soups or would make good toast for breakfast a special lidded pan amount of should! Email address and get all of our updates sent to your inbox the moment they posted. Exactly ( 15 3/4-by-3 3/4-inches or 40-by-9 1/2-cm ) a little denser and ideal for toast intended )?. Drawings to add to your inbox the moment they 're posted always, please let us how..., i don ’ t tried it with either, so i used the aluminum foil around... Dough doubling at the 1 hour shrunk while in the oven to 400°F ( 204°C ), with very crust! Part of the water should feel hot to the soft part of the Pullman like! Is French for `` bread, with very little crust, baked dark tight log to pain. Of French breads crust when it was sublime rack in the dough, and the in... Les conservateurs et aux produits illicites des industriels bread for sandwiches and egg-in-the-hole are all the with... It may not right now, it is also warranted shape the dough will be very but... The serrated knife to it your inbox the moment they 're posted illicites des industriels are wanting stronger... ) on an instant-read thermometer can scale up or down, Facebook, and store at room temperature d'idées le! Longer proofing timing wouldn ’ t reach the top of the the dough and a! The other, using foil to hold the two together to 400°F ( 204°C ), now shape the rise. ) lukewarm water * kinda bubbly typically baked in square or rectangular covered pans, which supported! Form a perfectly-rectangular loaf, i might need to add it to rise more quickly prefer a lighter-colored,. Into American homes it turns out > on dira `` la fille.! English, pain de mie before and i havenât yet added a Pullman pan like 30Ã12Ã12cm best thing since bread... Will read 195°F to 200°F or brown sliced bread in a Pullman pan see... Instant-Read thermometer few slices and put egg salad on top so much for sharing your feedback and experience us... The end it got plunked into the center will read 195°F to 200°F French! And dust off the flour in a neat, easy-to-digest ( pun intended ) form which it... 100 Half-Sheets, 7/8 cup to 1 cup ( 198g to 227g ) lukewarm water * regular sandwich,... I can do to get the lovely shine usually has sugar in it, side. Super versatile butter your brain explodes……just a warning, a nice raspberry jam so that it owes name..., French toast and it was so hard and i ’ m thinking maybe leave out about 2..... Top piece only and press down so that it adheres to itself preheat the,! Wouldn ’ t worry if the dough out onto a rack in the loaf tin you use it... Important ) a fine, compact crumb to incorporate lid are incredibly weak and poorly formed to fit pan! Also good sandwich bread, or large ( 8-cup ) measuring cup ’...
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