* Exported from MasterCook *
Bread, Savory Swirl Pain de Mie
Recipe By :King Arthur Flour Co
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
4 cups Unbleached All-Purpose Flour -- (482g) or 4
1/4 cups Pastry Flour Blend, (482g)
1/4 cup potato flour -- (46g)
1/4 cup nonfat dry milk -- or Baker's Special Dry Milk, (28g)
2 tablespoons sugar -- (25g)
2 teaspoons salt
6 tablespoons soft butter -- (85g)
1 1/2 cups lukewarm water -- (340g)
2 1/4 teaspoons instant yeast
Filling
1 large egg -- beaten
1/2 cup The Works Bread Topping -- *see Note, or
other seasoned bread topping or blend of seeds and seasonings
You're familiar with cinnamon swirl bread, right? Enter its savory
cousin made in a pain de mie pan. While subtle in appearance, using
an aromatic blend of seeds and spices (like The Works Bread Topping)
will guarantee a perfectly seasoned loaf just waiting to be turned
into the ultimate grilled cheese sandwich.
Note: The Works Bread Topping is a savory and slightly spicy
combination of onion, garlic, spices, paprika, and turmeric, blended
with sunflower, sesame, and chia seeds. Delicious on bread loaves,
rolls, biscuits, crackers, and more.
PREP: 25 mins
BAKE: 40 to 45 mins
TOTAL: 4:10
YIELD: one 13" x 4" x 4" pain de mie
Combine all of the dough ingredients, and mix and knead - by hand,
stand mixer, or bread machine - to form a soft, smooth dough, adding
more flour or water if necessary.
Transfer the dough to a lightly greased bowl, cover, and allow it to
rise until puffy though not necessarily doubled in bulk, 60 to 90
minutes, depending on the warmth of your kitchen.
Lightly grease a 13" pain de mie pan.
Turn the dough out onto a lightly greased work surface and roll it
into a 10" x 20" rectangle.
Spread a thin layer of the egg over the entire surface of the dough
then sprinkle with an even layer of bread topping, leaving a
1/2"-wide strip uncovered along one short edge.
Starting with the filling-coated short edge, roll the dough into a
log. Place the log in the pain de mie pan, seam-side down.
Cover the pan with a lightly greased piece of plastic (or your
favorite reusable wrap) and let the bread rise for 60 to 90 minutes,
or until it's puffy; it should have risen to within 1/2" of the rim of the pan.
Preheat the oven to 350F during the final 15 minutes of rising.
Remove the plastic and put the cover on the pan. Bake the bread for
25 minutes. Remove the pan from the oven, carefully remove the lid,
and return the bread to the oven to bake for an additional 10 to 20
minutes, or until golden brown and a digital thermometer inserted
into the center registers 190F.
Remove the bread from the oven, allow it to cool for 10 minutes, then
turn it out of the pan onto a rack to cool completely
Store, wrapped, at room temperature for four days; freeze for up to
three months.
S(Internet address):
https://www.kingarthurflour.com/recipes/savory-swirl-pain-de-mie-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 5g Fat (19.1%
calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber;
28mg Cholesterol; 417mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1207