Friday, December 02, 2005
A little round loaf
I needed a canapé loaf of Pan de Mie for my Holiday Class next week. I'll be starting the class off with a taste of Foie Gras on a little toast, topped with a spoonful of my Confiture de Vin. I won't demo the Foie or the Bread, but I will be cooking up a batch of Wine Jelly for the ladies!
The recipe I am using is cut in half....I dusted off my round molds (they don't get much use) and started to relax! Taking in the lovely smell of the fresh yeast, shaping my loaves of bread sure beats fighting for a parking place at the already crowded mall! Yes......little old ladies hop out of their cars to guard a parking place, while the husband circles back to the parking spot. Frustrated beauties in stilleto heels shake their fists from their Mercedes SUV.....ahhhhhh, the anger.......I love Christmas! ----Back to my dough!!
I've blogged about Pain de Mie before, so I won't bore you again. To shape this into the little mold, you roll, baguette style, and place into the buttered mold. This is the tricky part, trying to fill the exact amount of dough into the mold to make a perfect little round loaf. Mine are NOT always perfect! Try to fill the mold about 1/3 full. A pro will scale each loaf!
The result, not bad! With the leftover dough I made little rolls sprinkled with cinnamon sugar and topped with a coffee flavored glaze. Fresh dough is never wasted!