Homemade Mold Bread, also known as “Pullman loaf” or “pain de mie,” is a soft, finely textured bread that’s perfect for sandwiches, toast, or simply enjoying with butter and jam. This bread is characterized by its uniform shape, achieved by baking it in a mold or Pullman loaf pan. This recipe yields a delicious and versatile loaf that can be enjoyed fresh or stored for later use.
Ingredients:
- 80 grams of melted butter
- 400 milliliters of warm milk
- 10 grams dry yeast (1 tbsp)
- 10 grams of sugar (1 tbsp)
- 2 eggs
- 850 grams of common wheat flour
- 6 grams of salt (1 tsp)
- Egg wash (1 egg yolk mixed with 1 teaspoon of milk)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the melted butter, warm milk, dry yeast, sugar, and eggs. Mix well until the ingredients are fully incorporated.
- Add the flour in two parts. First, add half of the flour and mix, then add the remaining flour along with the salt. Mix until a dough forms.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead until it becomes smooth and elastic (about 10 minutes).
- Alternatively, you can use a stand mixer fitted with a dough hook attachment to knead the dough for about 5-7 minutes on medium speed.
- First Rise:
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Dough:
- Punch down the dough to release the air. Divide the dough into two equal parts.
- Roll each part into a rectangle, then roll it up tightly into a log. Place each log into a greased mold or Pullman loaf pan.
- Second Rise:
- Cover the molds with a damp cloth or plastic wrap and let the dough rise for another 30 minutes, or until it has tripled in size.
- Bake the Bread:
- Preheat your oven to 200°C (400°F).
- Brush the tops of the loaves with the egg wash.
- Bake for about 25 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Cool and Serve:
- Remove the bread from the oven and let it cool in the molds for about 10 minutes.
- Transfer the loaves to a wire rack to cool completely before slicing.
Helpful Tips:
- Rising: Ensure the dough rises in a warm, draft-free environment for the best results.
- Kneading: Proper kneading develops gluten, giving the bread its structure and chewiness.
- Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Serving Suggestions:
- Slice and use for sandwiches, toast, or French toast.
- Serve with butter and jam for a simple yet delicious snack.
- Use for making bread pudding or croutons.
FAQs:
Q: Can I use whole wheat flour instead of common wheat flour?
A: Yes, you can substitute some or all of the common wheat flour with whole wheat flour. You may need to adjust the liquid content slightly.
Q: How do I store the bread?
A: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread, wrapped in plastic wrap and then in foil, for up to 3 months.
Q: Can I add other ingredients to the dough, like seeds or herbs?
A: Yes, you can customize your bread by adding seeds, herbs, or other flavorings to the dough during the mixing process.
Serving Size:
- This recipe makes 2 loaves.
Time of Preparation:
- Prep Time: 30 minutes
- Rising Time: 1 hour 30 minutes
- Baking Time: 25 minutes
- Total Time: Approximately 2 hours 25 minutes
Enjoy your delicious homemade mold bread, perfect for any occasion! 🍞
Recipe Card
Homemade Mold Bread
Homemade Mold Bread, also known as “Pullman loaf” or “pain de mie,” is a soft, finely textured bread that’s perfect for sandwiches, toast, or simply enjoying with butter and jam. This bread is characterized by its uniform shape, achieved by baking it in a mold or Pullman loaf pan. This recipe yields a delicious and versatile loaf that can be enjoyed fresh or stored for later use.
Ingredients
- – 80 grams of melted butter
- – 400 milliliters of warm milk
- – 10 grams dry yeast 1 tbsp
- – 10 grams of sugar 1 tbsp
- – 2 eggs
- – 850 grams of common wheat flour
- – 6 grams of salt 1 tsp
- – Egg wash 1 egg yolk mixed with 1 teaspoon of milk
Instructions
Prepare the Dough:
- – In a large mixing bowl, combine the melted butter, warm milk, dry yeast, sugar, and eggs. Mix well until the ingredients are fully incorporated.
- – Add the flour in two parts. First, add half of the flour and mix, then add the remaining flour along with the salt. Mix until a dough forms.
Knead the Dough:
- – Transfer the dough to a lightly floured surface and knead until it becomes smooth and elastic (about 10 minutes).
- – Alternatively, you can use a stand mixer fitted with a dough hook attachment to knead the dough for about 5-7 minutes on medium speed.
First Rise:
- – Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Dough:
- – Punch down the dough to release the air. Divide the dough into two equal parts.
- – Roll each part into a rectangle, then roll it up tightly into a log. Place each log into a greased mold or Pullman loaf pan.
Second Rise:
- – Cover the molds with a damp cloth or plastic wrap and let the dough rise for another 30 minutes, or until it has tripled in size.
Bake the Bread:
- – Preheat your oven to 200°C (400°F).
- – Brush the tops of the loaves with the egg wash.
- – Bake for about 25 minutes, or until the bread is golden brown and sounds hollow when tapped.
Cool and Serve:
- – Remove the bread from the oven and let it cool in the molds for about 10 minutes.
- – Transfer the loaves to a wire rack to cool completely before slicing.