Machine Pain De Mie
Description
This Machine Pain De Mie is a classic American-style sandwich bread designed for the bread machine, offering a tender crumb and subtle sweetness perfect for daily meals. The combination of bread flour and a touch of semolina flour creates a uniquely smooth, even texture that holds up well to slicing. Enriched with butter and dry milk powder, this loaf delivers a comforting, home-baked flavor that rivals store-bought varieties. It is versatile enough for everything from simple buttered toast to elaborate club sandwiches. The dough rises reliably, producing a golden, soft crust that stays fresh for several days. Ideal for breakfast or lunch, this recipe requires minimal effort, making it a reliable staple for any home baker looking to enjoy fresh, artisanal-quality bread without the hassle of hand-kneading.Ingredients
Directions
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Add the water, instant nonfat dry milk powder, sugar, salt, and unsalted butter to the bread machine pan.
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Add the bread flour and semolina flour to the pan, ensuring all dry ingredients are evenly distributed.
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Make a small well in the center of the flour and add the yeast, keeping it separate from the water and salt.
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Select the basic white bread setting for a 1 lb loaf and start the bread machine.
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Once the cycle is complete, carefully remove the pan from the bread machine.
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Tap the bottom of the pan to release the loaf and turn it out onto a wire cooling rack.
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Allow the bread to cool completely before slicing to ensure the crumb sets properly.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 599.5kcal
- % Daily Value *
- Total Fat 4.7g8%
- Saturated Fat 2.2g12%
- Cholesterol 8.5mg3%
- Sodium 4886.1mg204%
- Total Carbohydrate 120.6g41%
- Dietary Fiber 3.7g15%
- Sugars 7.0g
- Protein 19.3g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The addition of semolina flour gives the bread a close, even grain which is characteristic of this style of sandwich bread.
This bread can be sliced very thinly, making it excellent for canap&# 195;©s, tea sandwiches, or fancy deli sandwiches.
If the bread is 2 or 3 days old, it makes excellent croutons or melba toast.
Store the cooled bread in a plastic bag or wrapped in foil to maintain freshness.
Ensure the yeast is fresh for best rise results. If your machine has a delay timer, do not use it if the recipe contains perishable ingredients like milk or butter, though dry milk powder is generally safe for delayed starts.
