Marianne Martinez
Mi pan, or my bread in Spanish, is a testament to the care and craft that goes into bread-making. From adding caraway seeds for extra flavour to achieving the perfect golden colour with a baking stone, the process of baking bread is a labour of love. For those who savour the aroma of freshly baked bread, making it at home can be a rewarding experience. One popular option is Pullman sandwich bread, which is known for its soft, light, and fluffy texture, as well as its distinctive square shape. This bread is baked with a lid on, allowing it to rise and fill the corners of the pan, resulting in perfect square edges. Whether you're a novice or an experienced baker, the process of crafting your own loaf of mi pan can be a delightful journey.
| Characteristics | Values |
|---|---|
| Bread texture | Light and airy, not heavy and starchy |
| Bread appearance | Golden colour |
| Bread shape | Loaf with four square corners |
| Dough ingredients | Flour, salt, barley malt extract, butter, commercial yeast, milk, egg wash |
| Baking equipment | Pullman tin/loaf pan with a lid, baking sheet |
| Baking temperature | Not specified, but tap the bottom of the loaf to check for a hollow sound |
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What You'll Learn
Adding caraway seeds to bread dough for extra flavour
Caraway seeds can be added to bread dough to give your bread an extra burst of flavour. Caraway seeds are often added to rye bread, where they complement the tangy flavour of the rye. The seeds can be added whole, ground into a powder, or soaked before being added to the dough.
If you want to add caraway seeds to your bread, you can add them directly to the dough before baking. However, some bakers recommend adding the seeds to the preferment to release more flavour. One baker recommends adding 1/2 a cup of caraway seeds to a sourdough build with no effect on rising, while another suggests adding 1 tablespoon of seeds for every 500g of bread flour. If you are concerned about the seeds damaging the gluten structure of your bread, you can try soaking them in water before adding them to the dough.
To make a simple caraway rye bread, start by combining water, sugar, rye flour, and yeast in a mixing bowl. Mix until a soft batter forms, then let the mixture rest for 20 minutes. This allows the rye flour to absorb some of the liquid, making the dough easier to knead. After resting, add the remaining ingredients and mix and knead the dough until it is fairly smooth.
Place the dough in an oiled bowl or large measuring cup, cover, and let it rise until puffy, which should take 1 to 1 1/2 hours. Once the dough has risen, gently deflate it and shape it into your desired loaf shape. Place the loaf on a lightly greased or parchment-lined baking sheet, cover, and let it rise again until puffy, which should take about 1 1/2 hours. Towards the end of the rise, preheat your oven to 350°F. Just before baking, spritz the loaf with water and slash it about 1/2" deep. Bake the bread until it is done, which should take about 20 to 25 minutes.
In addition to caraway seeds, you can also add other seeds to your bread, such as dill, mustard, fennel, anise, pumpkin, and sunflower seeds. You can also experiment with different liquids and ingredients to add flavour to your bread, such as using pickle juice instead of water or adding dried onion flakes.
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Toasting bread until it's crunchy
Preheating the Oven:
First, preheat your oven to 400°F. The preheating time may vary, but it usually takes around 10 minutes for the oven to reach the desired temperature.
Preparing the Baking Sheet:
Line an ungreased baking sheet with the bread slices. You can place the bread directly on the oven rack if you don't have a baking sheet, but be cautious to prevent the bread from falling between the rack slats.
Broiling the Bread:
Set the oven rack to the highest position and turn on the broiler to high. Place the baking sheet with the bread slices under the broiler. Keep the oven door slightly ajar if using the broiler. Broil the bread for about 1 minute, carefully watching to avoid burning.
Flipping and Toasting:
Once the bread is golden brown, use a spatula to flip the slices and broil for an additional 20-30 seconds. The total broiling time should not exceed 1.5 minutes.
Butter and Toppings:
Remove the toasted bread from the oven and spread butter, if desired. You can also melt butter in the pan before placing the bread to get a crispier texture. Add your favourite toppings, such as jam, garlic, or olive oil.
Baking Option:
If you prefer a softer middle to your toast, you can bake the bread instead of broiling. Bake at 400°F for about 4 minutes on each side. Baking takes longer but requires less monitoring compared to broiling.
Crunchy Crostini:
For an even crunchier option, try making crostini. Slice the bread into 1/4- to 1/2-inch thick slices and bake at 6-8 minutes, flipping once, until crisp and lightly toasted.
Remember, the toasting time may vary depending on your oven's temperature accuracy and your preferred level of crunchiness. Always keep a close eye on the bread to prevent burning and adjust the timing accordingly.
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Using a baking stone to achieve a golden colour
"Mi pan" means "my bread" in Spanish.
Using a baking stone is a great way to achieve a golden colour on your bread. Baking stones are made from a variety of materials, including cordierite, Burgundian clay, and ceramic, and they come in different shapes and sizes to fit your barbecue, oven, or smoker. They can be used to bake bread, flatbreads, pastries, cookies, and other baked goods.
Baking stones absorb moisture, giving your bread a crunchy exterior. They draw moisture from the dough, ensuring a crisp bottom crust and never a soggy bottom. The stone absorbs the oven's heat and then transfers it to the dough, creating a perfectly crisp, golden crust.
To achieve the perfect golden colour, it is important to preheat the baking stone properly. Thick stones can take up to an hour to fully preheat. If the stone is not hot enough, the dough will not bake fully and you will not get the desired golden colour.
Additionally, an egg wash can be applied to the bread dough before baking to enhance the golden colour and give the bread a professional look.
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Using an egg wash to make bread shiny
"Mi pan" is Spanish for "my bread". If you want to make your bread shiny, an egg wash can be used.
An egg wash is a simple mixture of egg and liquid. It is brushed onto the top of bread, pies, pastries, and other baked goods before baking to give them a golden-brown sheen. The purpose of an egg wash is to provide a nice golden brown, shiny finish to your baking. It is purely aesthetic, but it can also be used to help toppings stick to your bakes.
There are a few different ways to make an egg wash, each with its own effect on the final product. The most common combination is one whole egg whisked with one tablespoon of cool water. This will give your bread a nicely browned, slightly glossy finish. If you want a more intense shine, you can use just the egg yolk or add milk or cream to your mixture. Egg whites will give a clear shine, while egg yolks will give a darker finish. You can also use milk or cream on their own for a lighter golden-brown colour.
It is important to note that egg wash is an optional step. If you are short on eggs, you can skip it or use an egg wash substitute.
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Making Pullman sandwich bread
Pullman sandwich bread, or pain de mie, is a French sandwich bread with four square corners. It is baked in a Pullman loaf pan with a sliding lid, which helps the bread achieve its characteristic square shape. Here is a guide on how to make it:
Ingredients
- Warm milk or water (about 110°F)
- Egg
- Sugar
- Instant dry yeast
- Flour
- Salt
- Lukewarm water
- Butter
Method
- Proofing – In a small bowl, add the warm milk or water, egg, sugar, and yeast. Stir and set aside to foam for 5 minutes.
- Combining – In a large bowl, combine the flour and salt. Then, add the yeast mixture. You can use a wooden spoon or rubber spatula to combine, or use a stand mixer with a dough hook attachment.
- Kneading – Turn the dough out onto a clean work surface. Knead the dough until it is smooth, elastic, and slightly tacky but not overly sticky. The dough should pass the windowpane test.
- First Rise – Cover the dough with plastic wrap or a clean kitchen cloth. Leave it to rise in a warm place for about 1-2 hours, or until it has doubled in volume. The time may vary depending on the room temperature and yeast activity.
- Shaping – Once the dough has doubled in volume, invert it onto a lightly floured surface. Roll it out like a jelly roll, folding it from the top to the center and then again towards the end. Pinch the seams together to create a tight package. This helps strengthen the gluten strands and prevents floppy bread.
- Second Rise – Place the shaped dough into a buttered Pullman loaf pan, seam side down. Cover the pan and let the dough rise in a warm place for about 45 minutes to 1 hour, or until it is almost 2 inches from the top rim of the pan.
- Baking – Place the loaf pan on a baking sheet and put it in the oven. Bake for 20-25 minutes, or until the bread sounds hollow when tapped on the bottom.
- Cooling – Remove the bread from the oven and partially open the lid. Let the bread cool for 10 minutes before inverting it onto a cooling rack. Cover it with a kitchen towel for 5 minutes to keep it soft. Allow the bread to cool completely before storing.
Storage
Proper storage will help keep your Pullman bread fresh and soft.
- Cooling – Allow the bread to cool completely on a wire rack before storing. This prevents condensation buildup, which can make the bread soggy.
- Wrapping – Once cooled, wrap the bread tightly in plastic wrap or aluminum foil. Ensure that it is fully covered to prevent moisture loss.
- Storage – Store the wrapped bread at room temperature in a cool, dry place, such as a bread box or pantry. It will stay fresh for 2-3 days.
- Refrigerate – If you don't plan to consume the bread within a few days, you can extend its freshness by refrigerating it. Wrap it tightly and refrigerate for up to a week.
- Freeze – For long-term storage, freeze the Pullman loaf. Wrap it tightly in plastic wrap, then place it in a resealable freezer bag or wrap it again in aluminum foil.
- Thawing – When ready to use frozen Pullman bread, thaw it properly. Avoid using a microwave, as this can make the bread soggy. Thaw the bread overnight in the refrigerator or at room temperature for a few hours.
- Reheating – If you prefer warm bread, you can reheat slices in a toaster or oven until warmed through. This can help revive the texture and flavor, especially if the bread has been stored for a while.
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Frequently asked questions
Mi pan is Spanish for "my bread".
A popular bread to make at home is Pain De Mie, a classic French sandwich loaf. It is simple to bake and only requires a few staple ingredients.
Using a loaf pan is a great way to bake mi pan. This will allow you to make sandwiches with your bread.
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