This loaf had a substantial, dense but delicious crumb. Nothing like those loaves of supermarket “Gardenia” or similar white bread loaves that are literally light as air when weighed up against a home baked loaf like this one. This one had presence, and fantastic flavor and richness, and mouthfeel. It also made a spectacular showing as a piece of toast, ready for butter and jam, thanks.
I had spotted a couple of locally made pullman loaf pans in Quiapo the last time I was there, and was thrilled to find out they were just PHP150 or so a piece, so I bought three of them. Back at home, the unique pans, with a slip on cover to contain the dough and shape it like a standard sandwich loaf, the pans hung out for a few weeks until I decided to take them for a maiden journey into our oven.
Didn’t bother to reinvent the wheel, just googled a “pain de mie” and found this very nice sounding recipe, so I decided to try it. Here’s a link to detailed photos and instructions using that same recipe on “the paupered chef”…
The dough was incredibly easy to make, and rose like it was on gas, literally, what with the incredibly hot weather we have had over the past few days in Manila…
Place the dough in the pans, let it grow until almost at the top, cover the pans and bake as recommended. The pans I bought are NOT a standard western size, and apparently are 4 inches shorter than usual, so I had to guess at reducing the dough to try and get it right. Too much dough and your loaf will be too heavy and dense and will want to burst out of your pan. Too little dough and you won’t get that characteristic loaf shape. I erred on a little too much dough, it seems, hence ending up with the dense loaf.
Butter and milk make this a tasty bread, almost like a loaf of brioche which you could slice.
For a first attempt? I thought they came out very well, and tasted just terrific. Pretty soon if we bother to make a couple of loaves of this bread every week, we can banish those airy supermarket loaves from the MM kitchens forever… :)