March 5, 2010

Creamy White Bread

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pain de mie, soft fine-crumbed thin-crust sandwich loaf

I was very disappointed with the 100% whole wheat sandwich loaf in the recently finished The Bread Baker's Apprentice Challenge. Earlier this week I baked one loaf of 100% WW bread which is a lot more moist, soft, and most important, edible. However, I am a white bread lover and I can't eat WW bread every day, I just can't. 100% whole wheat bread is not for me. There, I said it. *I hope the food police doesn't come and arrest me* ^_^

And so I'm back to baking my favorite creamy white bread; it is very soft and yummy. I used my new 9 x 4-inch Pullman bread pan with lid which is made here in the USA of recycled steel and has non-stick ridged surface for easy release of bread. I have two similar pans that were made in China. They were very cheap but also cheaply made. The non-stick is fake and I had to line the pans with parchment paper EACH AND EVERY TIME I use them. The surface has now developed some rust, I can't use them anymore, not even as planters. When the USA-made pans in the smaller size became available, I immediately got one and am very happy with it. If you are interested in the pan, check out my amazon store by clicking on the myStore tab. I highly recommend it specially for fine-crumbed pain de mie. The following white bread recipe can also be baked in a regular 9 x 4-inch loaf pan and it will still be delicious.

Creamy White Bread
1 cup warm water
2 tablespoons heavy cream, room temperature
2 tablespoons light olive oil
2 teaspoons instant yeast
1 tablespoon sugar
3¼ cups bread flour
1½ teaspoons kosher salt
¼ cup nonfat dry milk powder
  • In the bowl of a standing mixer with the paddle attachment, put the ingredients in the order listed. Mix on low speed for 1 minute, continue mixing on medium-low for 1 more minute. Knead by hand for 3 to 4 minutes until smooth.
  • Transfer dough into an oiled bowl, cover tightly with plastic film and leave to rise for 1 hour.
  • Lightly grease the pan and lid. Remove the risen dough from bowl and knead lightly to remove air bubbles. Flatten into an oval, roll tightly, and ease into the pan. Cover tightly with plastic film and let rise for 45 minutes or until the dough has risen to half inch below the lip of the pan. Slide the lid on and bake in a preheated 350° F oven for 20 minutes. With gloved hands, remove the lid and bake for another 15 to 20 minutes.
  • Remove immediately from the pan and let cool on a wire rack for 1 hour before slicing.
the whitest creamiest yummiest white bread


Rosemary & Garlic said...

I would love to taste your white bread. Do you prefer it over the BBA white bread?

Oggi said...

Anne Marie, I love the rich flavor and softer texture of this bread than the BBAC (1 and 3) although I also like them. The small amount of cream enhances the flavor of powdered milk and the bread tastes very cream-y.

Anonymous said...

Hello, Thanks for sharing this recipe. Where can I buy the Pullman bread pan. Do they carry at William Sonoma?

Oggi said...

A, I bought the pan from amazon. I have it on my amazon kitchen recommend list on the the right sidebar, scroll up a bit. Click on the image and you'll be taken to the store.

I'm not sure if it is available at William Sonoma but when I was looking for them in all the kitchen/baking stores near where I live, nobody seems to sell them. I think they are available only from amazon and King Arthur which is also a catalog/online store.

Anonymous said...

I checked other sites and it looks like amazon offers the cheapest price. The bread looks so good. I will definitely try this recipe as soon as I get my PM bread pan. I hope my bread will turn out as good as yours. Thanks again. Happy Earth Day tomorrow!

Unknown said...

What's the best cream too use

Malibu said...

Hi Oggi. I've read and re-read the recipe... I am stuck at the part where you say to roll tightly. I read that as one roll (like a normal bread), but your picture shows 4 rolls placed sideways. Is this because of the type of pan? I've not used a pullman pan, but I have seen them. Thanks in advance!

Oggi said...

The procedure is for the whole dough which is the norm. It's only an option to divide equally into four. Flatten each into 6 x 4 inch rectangle, roll tightly. Pullman pan with lid is also optional.

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