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Picnic Sandwiches with a Pullman Pan


I’ve been baking from Nick Malgieri’s book since it was first published. It is a book I like, not least because I had a small hand in converting it from the US to UK version but in particular because the recipes contained are clear and achievable. We have a good range of Pullman Pans (the ones that let you bake a square loaf) and we are often asked for recipes that suit them. Thanks to Nick’s publishers, we have been allowed to share his Pan de Mie (Pullman) recipe that has been written specifically for our 23cm Pullman tin. My kids like the occasional sliced loaf from these tins as a change from the usual crusty loaves that I make. I think it gives their teeth a rest.

Bread by Nick Malgieri

I’ve been baking from Nick Malgieri’s book since it was first published. It is a book I like, not least because I had a small hand in converting it from the US to UK version but in particular because the recipes contained are clear and achievable. We have a good range of Pullman Pans (the ones that let you bake a square loaf) and we are often asked for recipes that suit them. Thanks to Nick’s publishers, we have been allowed to share his Pan de Mie (Pullman) recipe that has been written specifically for our 23cm Pullman tin. My kids like the occasional sliced loaf from these tins as a change from the usual crusty loaves that I make. I think it gives their teeth a rest. Patrick

Appealing very much to a sense of waste not want not, particularly with precious homemade bread, Nick Malgieri’s Bread is a baking recipe book with a difference. It supplies recipes for over sixty breads, rolls and cakes then provides recipes for the bread once baked – and shows how to use up the leftovers.

Nick Malgieri is a former executive pastry chef who has previously published books about cakes, cookies and pastry. In Bread Nick wants to provide the home baker with achievable bread recipes. Chapter two demonstrates the method of how to mix dough by hand using step-by-step photographs, but the recipes provided in the book use the electric mixer method for creating the dough. In his case, by using the Kitchen Aid.

BakeryBits

Pain de Mie (French Sandwich Bread) Recipe

Mie is French for the interior or crumb of a loaf of bread and this sandwich bread, or Pullman loaf, as it’s sometimes called, has a fine white crumb perfect for delicate sandwiches and toast. To bake this, you’ll need a special Pullman loaf tin that’s straight sided and has a cover so that the dough bakes to a perfectly symmetrical shape. You can buy one at www.bakerybits.co.uk.

Pullman Bread Pan 10cm Wide 23cm Long

This Pullman Loaf Pan from USA Pan is made from commercial grade bakeware, designed for home use.

Bread (Nick Malgieri)

A fully Anglicised book by an American author, Nick Malgieri takes you through the range of ingredients and equipment before taking on the first steps of bread baking through sourdough to enriched and more complex bakes.

 

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