"Pain de Mie" might mean "I am in pain"
Apr. 16th, 2017 10:28 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pain de Mie, aka "English muffin toasting bread"
I'm not a huge fan of the no-knead bread recipes. I decided to try one anyway, just for the hell of it.
3 cups flour
1 Tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 Tbsp instant yeast
1 cup milk
1/4 cup water
2 Tbsp vegetable oil
cornmeal
Whisk together the dry ingredients in a large mixing bowl. Combine the milk, water, and oil in a separate bowl or saucepan, and heat to 120-130 F. The liquid will feel quite hot, but not so hot that it would be uncomfortable as bathwater.
Pour the hot liquid over the dry ingredients. Beat at high speed for one minute. The dough will be very soft.
Lightly grease a loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it as much as possible.
Cover the pan, and let rise until it's crowned just 1/4" over the rim of the pan. This will take about 45 minutes to 1 hour, if the liquid was the correct temperature and the kitchen isn't very cold. Heat the oven to 400 F.
Remove the cover, and bake 22-27 minutes until golden brown and the interior temperature is 190 F. Remove from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let cool completely before slicing.
What worked: Easy and quick, which I assume is the appeal of a no-knead recipe.
What didn't: The counterpoint is that there isn't enough time to develop any flavor. I heated the milk mixture a bit too hot, and then I think I let it cool a bit too far. The loaf didn't rise all that much.
Will I make it again? Meh. I might, but I prefer sourdough and $4 toast even if they require a lot more time and planning.
I'm not a huge fan of the no-knead bread recipes. I decided to try one anyway, just for the hell of it.
3 cups flour
1 Tbsp sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 Tbsp instant yeast
1 cup milk
1/4 cup water
2 Tbsp vegetable oil
cornmeal
Whisk together the dry ingredients in a large mixing bowl. Combine the milk, water, and oil in a separate bowl or saucepan, and heat to 120-130 F. The liquid will feel quite hot, but not so hot that it would be uncomfortable as bathwater.
Pour the hot liquid over the dry ingredients. Beat at high speed for one minute. The dough will be very soft.
Lightly grease a loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it as much as possible.
Cover the pan, and let rise until it's crowned just 1/4" over the rim of the pan. This will take about 45 minutes to 1 hour, if the liquid was the correct temperature and the kitchen isn't very cold. Heat the oven to 400 F.
Remove the cover, and bake 22-27 minutes until golden brown and the interior temperature is 190 F. Remove from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let cool completely before slicing.
What worked: Easy and quick, which I assume is the appeal of a no-knead recipe.
What didn't: The counterpoint is that there isn't enough time to develop any flavor. I heated the milk mixture a bit too hot, and then I think I let it cool a bit too far. The loaf didn't rise all that much.
Will I make it again? Meh. I might, but I prefer sourdough and $4 toast even if they require a lot more time and planning.
