Go Back
Print

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.
Prep Time30 minutes
Resting time1 hour 30 minutes
Total Time2 hours 25 minutes
Course: cake
Cuisine: American
Keyword: Homemade Mold Bread
Yield: 6

Materials

  • - 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.