December 13, 2013 · 2:36 pm
I have been away from my blog for awhile. First, I spent some time with family at Thanksgiving. That was a lot fun. What has not been fun is frustration in uploading my images to Word Press. Over the last several days, I have worked closely with the folks at Word Press. They demonstrated remarkable knowledge and incredible patience. Together, we were unable to solve the problem. Then I changed to an old wireless router I had replaced a while back and everything – well, nearly everything – worked again. Frustration over.
Recently I wrote about baking pain de mie for the express purpose of making croque monsieur and croque madame sandwiches. That is exactly what I did with the bread. If you are a big fan of these sandwiches, you already know that there are many, many recipes some of them not much more than an American grilled cheese and others very elaborate
There are, however, some absolute essentials: good bread (hence the pain de mie), the best sliced ham you can find, and Gruyère cheese. Of course for the croque madame, you will need a perfectly fried egg.
You can sauté the sandwiches in a pan, broil them, toast them in a panini press, or use a traditional French sandwich mold that makes them look a bit like a giant madeleine. Then you have to decide whether or not you want to go to the trouble of making a béchamel to moisten the contents and provide a topping – with more Gruyère, of course – that can be browned under a broiler.
Inside patterns of the French sandwich toaster
Sandwich toaster in the closed position
Toasted croque monsieur
Croque monsieur with béchamel and broiled Gruyére
This, then, is only one version, but it was fun to make. I chose to use the French sandwich press that has been hanging for years on our kitchen wall as a sort of decoration. I also added some béchamel.
Frying eggs for the croque madames
2 tablespoons butter
- 2 tablespoons flour
- 1 cup whipping cream
- salt and white pepper
- In a small saucepan over medium heat, melt the butter and then stir in the flour. Cook for a few minutes, stirring constantly, to make a light roux. Be careful not to brown.
- Stir in the cream and bring to a simmer. Stir until the sauce is thickened. Remove from heat.
- Adjust seasoning with slat and white pepper. Set aside.
- 4 slices pain de mie
- 4 tablespoons béchamel
- 4 thin slices ham
- 2 slices Gruyère
- 4 tablespoons butter, melted
- sliced Gruyère
- Spread béchamel on one side of each slice of bread
- Arrange one slice of ham on each slice of bread. Then place a slice of Gruyère on two of the slices. Form into two sandwiches.
- With a pastry brush, paint both sides of both sandwiches with the melted butter and arrange the sandwiches in the sandwich mold.
- Close the sandwich mold and heat over an open flame on your range, turning once or twice until the sandwiches are well-toasted on both sides.
- Place the finished sandwiches on oven-proof plates, top with more béchamel and Gruyère, and place briefly under a broiler until the sauce is bubbling and the cheese is lightly browned. Serve immediately.
- 1 croque monsieur sandwich
- 1 fried egg
- Top the sandwich with the fried egg.
- Serve immediately
Filed under Food, Photography, Recipes
Tagged as béchamel, croque madame, croque monsieur, fried egg, Gruyère cheese, ham, pain de mie, sandwiches, wireless computer routers
November 20, 2013 · 10:45 am
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.
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
Softened unsalted butter
Potato flour for moistness
Incorporating flour into the wet ingredients
Dough kneaded and ready for the first rise
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
Pain de Mie
- 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
- 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.
- 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.
- 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.
- In the meantime, pre-heat the oven and the lid weight to 375°F
- 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.
- 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.
Filed under Food, Photography, Recipes
Tagged as butter, croque madame, croque monsieur, Gladiola, Martha White, pain de ie, potato flour, potato starch, Pullman loaf, sandwich bread, White Lily, yeast