I like bread. Do you like bread? We like bread. See Ms. Glaze buy bread. See Ms. Glaze eat bread. See Ms. Glaze finish whole entire loaf of bread in one day.
Today’s lesson boys and girls is on the French white bread with a thick dense spongy crumb called Pain de Mie. In the United States we call this sandwich bread. But here in France, we call it: addictive. Uh-dic-tive. Good.
(Children, this is too expensive for pain de mie in France. It should cost no more than 2 euros)
I would like you to write a short essay on Pain de Mie and post it below. I will give you an example from a previous student, Billy, who used his creativity to share with the class on why he likes Pain de Mie so very, very much:
“My mommy buys me pain de mie. She cuts off the crusts and then slices it for toast. I like it when she puts jam and butter on top. But what I really wish she would do is make a bed for me out of pain de mie so that I could squish into its soft crumb and fall asleep. I would like to take my nap on a pain de mie mattress because I don’t think I would have anymore nightmares. I want her to make me two pain de mie pillows too, so I can smell the bread as I am going to sleep. My mommy would be the best mommy in the world if she would do this for me.”
See? Wasn’t that lovely?
Lesson for tomorrow is on why Ms. Glaze is fat. Ms. Glaze is fat because she can’t stop eating French bread. Ms. Glaze needs to stop eating French bread or she will be as big as a house and no one will want to play with her anymore because she won’t be able to squeeze through her tiny Paris apartment doorway.
For a recipe you can try at home check out: Pain de Mie recette
For more about bread baking check outt: Bread Baking in Conzieu
Technorati Tags: pain de mie, sandwich bread, white bread
Today’s lesson made me laugh out loud. I particularly like Billy’s essay.
I definitely can – and have – eaten entire loaves of French bread in one sitting. Pain de mie isn’t my favorite, but now I really want one of those giant brioches from Brioche d’Or, slathered in butter and griotte jam.
Cute post and now I need to re-taste pain de mie when I go back to Frace. I was always so in love with the crusty baguettes and such that we never bought pain de mie unless we were craving an american style sandwich.
By the way, I watched some of your cooking videos and I’m really impressed. You seem like the perfect celebrity chef personality. What I mean is, there are so many annoying ones out there, you would be a refreshing change! (Hope that came out like I meant it: a compliment!)
Bonne journee!
CC
That essay is hilarious
What I can’t figure out is whether the wonderful substance on top of the bread is “fromage et confiture” or melted mozzarella and sauté onions.
I miss eating a baguette a day in France. With butter and honey. Canadian bread makes me sad.
I know this is a silly post, but I honestly ate a whole loaf on my own the other day!!! I just couldn’t stop. And then I ate a whole baguette yesterday. It must be the cold weather because all I crave are carbs.
Thanks Casoulet Cafe! That would be a dream job.
Hmm. For years my husband has been telling our son the story of “The Planet Where Everything Was Soft Like A Bed.”
Perhaps that little bedtime story should been Soft Like Bread.
A “pain de mie” mattress and pillows !! How great that would be !!
Billy wounds just like me!!!! A fellow carb addict 😀
Sniff…No more pain pour moi, pour toujours. Je peux le goûter dans ma mémoire, cependant. But posts like these remind me that I will never scarf down an entire loaf of bread, or even a slice, again. Okay, I’m going to go have a moment now…
I know the feeling, just baked like mad over the weekend, a baguette paysanne, an oat bread and an incredible levain loaf. In the morning with jam and butter, in the afternoon gravlax and at nite a mozzarella, arugula and prosciutto paninni!
Check it msglaze!
I’ve been baking a basic egg bread for my pain perdu fascination. Now I’m eyeing that pain de mie pan in the King Arthur catalog. Someone help me. $40 for a single use item. I need help, give me other uses for this pan, or other places to buy this pan, without the guilt.
Joanne, why not use American loaf pans? You would have to use 2 at least, but they would be almost the same shape, and you probably have them.
M
Was just in Paris less than a month ago and I couldn’t stop eating all of the breads, pastries in the bakeries. Felt like I was having two, three breakfasts everyday. Eeek, it was soooo good and I can’t wait to go back! Love that city as much as I love San Francisco!
Joanne – I am here to save you from your Retail Dilemma… you NEED that pan to make Pan de Mie AS WELL AS this: http://easteuropeanfood.about.com/od/breads/r/blackbread.htm?p=1
Voilà!
Here’s hoping you have found justification for said purchase in the ensuing 2 years or this puts you over the impulse edge.
Ms. Glaze – You make me chuckle sooo much!
The good thing about your information is that it is explicit enough for students to grasp. Thanks for your efforts in spreading academic knowledge.
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