Toasted Bread Boxes with Mushrooms and Truffle Oil. Last week I made them and topped them with oven-roasted San Marzano tomatoes, and lardons cooked with shallots. Tonight I will serve them with a simple ragoût of shiitake mushrooms, pancetta, and rosemary.
Travel + Leisure. Back in 2001 (when we lived there, Arrows was named one of the top 50 restaurants in the United States, and year after year were chosen as one of the top romantic restaurants, as well. Articles appeared annually in Bon Appétit and Gourmet Magazine. Both were named as James Beard Foundation Best Chefs Northeast in 2010. Here is another nice write up on The Foodie Journal blog for their 25th anniversary. Can you see why I was a wee bit jittery?
www.amazon.com, and search for pain de mie pan. He located one; I told him to click "purchase," and have it sent to our home. Can you guess he’s not much of a shopper? Happy birthday to me!
Pain de Mie
2/3 cup fat free milk
1 cup water
6 tablespoons butter, softened
2 teaspoons salt
3 tablespoons sugar
1 1/8 ounces nonfat dry milk
1 1/4 ounces potato flour
20 ounces unbleached all-purpose flour
1/4 ounce instant yeast (scant 2 teaspoons)
In the bowl of a standing mixer using the paddle attachment, combine the milk, water, butter, salt and sugar.
Using a large bowl placed on a scale, add the nonfat dry milk, potato flour and all purpose flour, resetting the scale before each ingredient is added to ensure the correct weight. Add the dried yeast and whisk to mix. Add the dry ingredients to the wet and stir using the paddle attachment until the dough starts to leave the sides of the bowl.
Switch to the dough hook, and knead at level 2 for 5 to 6 minutes. Transfer the dough to a lightly greased bowl, cover tightly with cling film, and allow the dough to rise until doubled in bulk, about 2 hours.
Lightly butter a 13 x 4-inch pain de mie pan and underside of the lid. Transfer the risen dough to a lightly oiled work surface ( I used a spritz of olive oil), shape it into a 13-inch log, and fit it into the pan. Cover the pan with lightly buttered plastic wrap, and allow the dough to rise until it's just below the lip of the pan, about 1 hour.
Remove the plastic, and carefully slide the cover onto the pan, let it rest an additional 10 minutes while you preheat your oven to 350°F.
Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the uncovered bread to the oven to bake for an additional 20 minutes, or until it tests done. My test for doneness is usually a “thwack” with my finger to listen for hollowness, but that doesn’t work for pain de mie. The internal temperature should be about 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
Yield: 1 13-inch loaf.
Notes: for the two risings of the dough, I run the microwave empty for 1 minute to create some warmth in a draft-free place, then put the covered dough in to rise. I reheat the microwave before each rising. Do not heat a bowl of water in the microwave, as you do not want the humidity.