Tag Archives: croque madame

For some now forgotten reason I decided that I wanted to make croque monsieur and croque madame sandwiches. I realized that I didn’t have the right bread. American white sandwich bread is such a lump of dough that it wouldn’t hold up to the other ingredients. Artisanal breads also didn’t sound right. The only thing that would really work is French sandwich bread – pain de mie (“soft-in-the middle bread”). It also goes by the name of a Pullman loaf in the USA. I grabbed onto that idea, because my pain de mie pan, complete with lid, had been gathering dust. There really is no bread that will substitute for pain de mie: if has a fine crumb, the crust is soft and brown, it cuts so easily that you can turn it into thin Melba toasts,  it toasts beautifully, and it has a delicious flavor not remotely the same as American sandwich bread.

Besides all that, it is a kitchen gadgeteer’s dream because of the special bread pan with a lid. Of course, if you don’t have such an implement, you can fashion your own with a regular bread pan and some sort of lid – a tile or small metal pan that can serve as a lid. You will also need a weight. I used a piece of flagstone from our yard.

If you want to make the investment in the pan, you may have a hard time finding it at your local kitchen store. Fortunately the pans are readily available by mail order or on the internet. I bought mine from King Arthur Flour . They sell two sizes of the pain de mie pans complete with lids. The smaller size measures 9 x 4 x 4 inches and sells for $29.95. The larger pan measures 13 x 4 x 4 inches and sells for $34.95. This recipe is designed for the larger sized pan.

Notes:

The crumb of this bread is amazingly soft. At the same time, the crust is brown and, well, crusty. All of this is due to the ingredients::

You should use a flour with lower protein content. Don’t use bread flour. All-purpose flour will work, but Southern lower-protein flours like White Lily, Martha White or Gladiola, are even better.

Potato flour, made from ground dried potatoes and also called potato starch, adds moisture.

Powdered milk also adds moisture along with a little sweetness, but it may prevent the dough from rising as fully.

Butter should be unsalted, and it should be softened to room temperature so that it can be readily incorporated into the dough.

Be sure to pre-heat the weight so that baking of the bread is even.

Classic pain de mie pan complete with lid

Improvised pain de mie pan with aluminum-foil-wrapped oven-proof ceramic tile for a lid

Milk

Softened unsalted butter

Yeast

Potato flour for moistness

Incorporating flour into the wet ingredients

Dough kneaded and ready for the first rise

Kneaded dough

Risen dough

Dough deflated, patted out and ready for the bread pan

Dough in the well-greased pan, ready for the final rise

Lid opened just enough so that you can observe the bread rising

Ready for the oven

Bread in the oven complete with the weight

Remove the lid and finish the baking

The finished loaf cooling on a rack

RECIPE

Pain de Mie

Ingredients

• 2/3 cup milk (110° F, 43°C)
• 1 cup water (110° F, 43°C)
• 6 tablespoons butter, softened at room temperature
• 2¼ teaspoons salt
• 1½ tablespoons sugar
• ¼ cup dry milk
• 2 tablespoons potato flour
• 1 package instant dry yeast
• 4¾ cups unbleached all-purpose flour

Method

1. In a large bowl, combine the milk, water, butter, salt, and sugar. Then add the dry milk, potato flour, and yeast, stirring with a whisk until well mixed. Add 4 cups of the flour, one cup at a time, stirring until the flour is completely incorporated and the batter pulls away from the side of the bowl.
2. Turn the dough onto a clean work surface dusted with the remaining ¾ cup of flour. Knead until the dough is smooth and elastic, about 10 minutes. Then place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1½ to 2 hours.
3. After it has risen, turn the dough onto a lightly oiled surface, deflating it gently. Let rest for 10 minutes. With the palm of your hand, flatten the dough into a rectangle that is the length of the pan and about twice as wide. Fold in half lengthwise, and pinch the seam closed tightly. Place the dough, seam side down, in the well-greased pan. Also, make sure the under-surface of the lid is well-greased.  The dough should come up to no more than 1/3 of the height of the pan. Place the lid on the pan, leaving it open several inches. Cover the opening with oiled plastic wrap and let rise for the second time until the dough comes to about ¼ inch below the lip of the pan, about 1½ hours.
4. In the meantime, pre-heat the oven and the lid weight to 375°F
5. Remove the plastic wrap, carefully close the lid, and let rest for another 10 minutes. Be very careful not to deflate the dough with the lid.
6. Bake for 30 minutes in the middle of the oven at 375°F with the weight placed on the lid. After 30 minutes, remove the weight and lid, and bake for an additional 15 minutes. The loaf should register 190°F with an instant read thermometer. Remove from the oven, let rest for 10 minutes, and then turn onto a cooling rack. Cover with a clean cloth and let cool completely.