Pain De Mie
Pain De Mie. Pain de mie is most similar to a pullman loaf, or to regular sandwich bread. This sourdough Pain de Mie recipe demands a little more effort, but is well worth the trouble.
The lid may need a bit of a wiggle. Let the bread cool thoroughly before slicing. 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
Tightly cover the pan with a sheet of buttered aluminum foil.
It's perfect for French Toast, sandwiches, Texas Toast, and melba toast.
No wait, it is sliced bread if you take the serrated knife to it! Pétrir la pâte pendant quelques minutes. Pain (rapide) Marmiton mag Et si vous vous abonniez ?
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John Woods
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