
Pain De Mie with Brown Butter & Honey
4h
This is the ultimate bread recipe for your breakfast or brunch toast. It's pretty simple as far as bread recipes, and the whipped brown butter will change the way you think about butter on toast forever!
Garnish with some honey and flaked salt, and it will just taste great! It can also be eaten with scrambled eggs or any kind of topping you like for breakfast.
This dish was the result of wanting the ultimate crispy yet soft toast for breakfast, and was perfected over lockdown.
Add 130 ml of water to a small pan over high heat. Bring it to a boil
Add 260 ml of whole milk to a bowl
Add the water to the milk
Add 26 g of fresh yeast and whisk until dissolved
Add 650 g of all-purpose flour to a stand mixer bowl
Add 20 g of caster sugar and 20 g of salt
Mix the dry ingredients with the dough hook attachment on medium-low speed for 30s to incorporate
Slowly pour the yeast mixture into the dry ingredients, still mixing on medium-low speed. When the liquid is absorbed, knead the dough on medium-high speed for 10m until an elastic ball is formed
Add 65 g of cubed butter, one piece at a time while mixing on medium speed. Make sure each piece is fully incorporated before adding the next. Knead on medium-low speed for 5m until the dough is silky and smooth
Transfer the dough to a floured work surface
Work the dough to form a taut ball by folding it under itself
Flour the dough and cover it with a cloth. Let it rise for 1h until it doubles in size
Roll out the proofed dough until it is ½ cm thick
Fold the dough in thirds, while flouring, to make a baton shape
Fold the ends to meet in the middle and flatten the dough by hand. Fold the dough lengthwise into a narrower baton
Grease a bread tin and its lid with butter
Place the dough in the bread tin and press to even it out. Cover with a cloth and rest for 1h until the dough reaches the top of the tin
Preheat the oven to 200 °C
Gently press the proofed dough so you can close the bread tin with the buttered lid
Bake the dough for 30m until light brown
Melt ⅔ cup of butter in a saucepan over medium heat. Cook it until the butter turns brown and smells nutty. Remove from the heat
Transfer the brown butter to a bowl and let it cool over an ice bath
Whisk it over the ice bath until pale and fluffy
The brown butter is ready
Remove the bread from the tin
Bake directly on the oven rack for another 10m until deep golden brown. The pain de mie is ready
Cut 2 slices of the bread
Toast the slices until golden brown
Spread a thin layer of the whipped brown butter on the toast
Drizzle with honey to taste and sprinkle flaky salt to taste. The pain de mie with brown butter & honey is ready
Enjoy as it is or with a side, such as scrambled eggs!
Yield 12 portions
Honey
to drizzleFlaky Salt
to taste
Pain De Mie
Whole Milk
260 mlFresh Yeast
26 gAll-Purpose Flour
650 gCubed Butter
65 gCaster Sugar
20 gButter
To greaseAll-Purpose Flour
To dust To dustSalt
20 gWater
130 ml
Whipped Brown Butter
Butter
⅔ cupIce Cube
for ice bath
Equipment
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Bread Tin with Lid
Pastry Scraper
Whisk