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Parmesan & Caraway Pain de Mie


Le pain is French for bread, and le mie is the soft crumb. This loaf is wonderful for sandwiches and also makes fantastic toast. The best way to make a pain de mie is in a Pullman tin. It is a sealed pan which effectively stops a crust forming and maintains moistness and softness. The pain de mie is often thought of as a sweet bread, but I asked Vanessa to come up with a savoury version.

Pain de Mie Parmesan & Caraway Bread

Method

• Toast the caraway seeds for about a minute until fragrant in a heavy pan over a medium heat.

• Combine the milk and water and heat so it reaches 28C. Add the melted butter, salt and honey and stir. Mix the milk powder, flour and yeast and stir into the wet mixture. Mix well until the dough starts to leave the sides of the bowl. Add the toasted caraway seeds.

• Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it is smooth and supple. Now add the grated Parmesan and give the dough a final knead to distribute the cheese.

• Place the dough in a lightly greased bowl, cover the bowl with a clean, damp tea towel and allow the dough to rise. After about 1 1/2 hours, depending on the temperature in your kitchen, the dough will be about 2/3 bigger.

• Grease your Pain de Mie pan with butter – don’t forget the lid! Transfer your dough to a lightly floured work surface, shape it into a 13-inch loaf and pop it into the pan. Cover your pan with a clean damp towel and leave your the dough to rise until it's about an inch below the lip of the pan. This will take about an hour, again, it will depend on the warmth of your kitchen (if it rises slowly in a cooler kitchen; don't panic as a longer rise will give it deeper flavour).

• Preheat your oven to 180C. Remove the tea towel and slide the lid onto the pan. Bake for 25 minutes, then remove from the oven, carefully remove the lid, and return the bread to bake for a further 20 minutes or until it is a light golden brown.

• Remove from the Pan de Mie tin and allow to cool on a wire rack.

Makes: One loaf

Ingredients:

1 tbsp caraway seeds 175g whole milk 250g water 75g butter, melted 2 1/4 teaspoons salt 3 tbsp honey 3 tbsp milk powder 600g Strong white flour 12g Osmotolerant yeast 60g Parmesan, finely grated

Equipment:

13 x 4-inch Pain de Mie (Pullman) Pan

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FEATURED PRODUCTS

Caraway seeds

Organic caraway seeds have the classic warming aromas of caraway - warm, earthy, bittersweet with hints of anise and fennel, 50g packed in a glass jar.

Osmotolerant yeast

The recognised international reference instant yeast for high sugar recipes, in 500g vacuum pack

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