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Pain de mie au lait et fruits secsPeter FlynnAfter driving back across France we stayed in Roscoff at the
Hotel Le Temps de Vivre, where the breakfast included some
pain de mie. We searched the town for a bakery that
had it, and brought some home, so I recently tried to find a way
to make something similar myself, and came up with this recipe
from Laura
VGP on vg-zone.net, which I halved and adapted for the
Panasonic BreadBakery machine. Merci, Laura!Excellent at any time, but especially at breakfast200g fine white flour (French T45 or Italian 00; if
you can't get it, sieve good bread flour twice finely)8g (2 tsp) cane sugar (I used muscovado)½ tsp salt5g (1½ tsp) dried yeast125ml milk (Laura used soya milk)25g butter or margarine30g dried raisins30g dried apricots, chopped30g peeled hazelnutsPut all the dough ingredients into the breadpan.Put the fruit and nuts into the raisin-dispenser compartment.Set to basic white dough with raisins.Press the button and wait 2½ hrs.Grease a small, long bread pan.Take out the dough and knock it back by scooping up the
top half and flattening it, then turn it all over over and
repeat; then fold sides to middle to make a crease.Shape to a fat sausage, making sure it is an even
thickness: don't let it get thinner at the ends.Leave to prove again in a warm place, about 1½ hrs.Heat the oven to 180°C and bake for 30 mins.I think it could do with more fruit, but I may have
underestimated my halving of the recipe (Laura used no nuts; the
one from Roscoff did). It's not as dense, but a reasonable
approximation, and it cuts nicely, and the crust isn't too
hard.Laura's original is at http://vg-zone.net/2008/01/24/pain-de-mie-au-lait-et-fruits-secs/