Presumably, it is so called to draw attention to the particular finesse of the crumb, compared to the coarser crumb in other French breads such as baguettes or country bread, for example. This is crusted bread – probably baked in a sealed pan so that no crust can form, or with the crust, which is then factory cut before packaging. Bread of Mie stays fresh longer than other French breads because of the fat it contains that other French breads usually lack. Freezes well. These phrases come from external sources and may not be accurate. bab.la is not responsible for their content. “Mie” means crumb in French – crumb as in when someone refers to a loaf of bread as “crumb gross” or “crumb fine”. Some English speakers sometimes think that 100% could refer to the healthy nature of bread, and mistakenly think it means something like “100% whole wheat”. Instead, 100% means “100% crumb” – that is, 100% “crumbs” or inside, meaning “no crust, no outside”. Just pure white crust bread, perfect for moms who are tired of having to cut sandwich crusts for their youngest kids.

It is made from wheat flour, water, salt, fat, sugar, yeast, bean flour, ascorbic acid and emulsifiers. It is white inside and the fat gives it a finer and firmer crumb than other French breads. The French “blame” English-speaking tourists for introducing Pain de Mie in the early 1900s. Nevertheless, they buy it in bulk and like the way it holds up better than other breads. This bread-related item is a heel. You can help Wikipedia by expanding it. Bread is a white or black bread with a thin, soft crust. It is mainly sold sliced and packaged in France. “Pain” is the French word for “bread”, and “la mie” is the soft part of bread called mie in English. Square and rectangular breads are baked in pans with lids. The lids ensure uniform slices and additionally contribute to a firmer crumb by limiting the expansion of the dough.

When baked this way, the bread is almost identical to what Americans call “pullman bread,” depending, of course, on the recipe used for pullman bread. It is usually made industrially, although it can be made at home by hand or with bread machines, just like us. It is sold in rounded shapes or in square and rectangular loaves. The French use it to grill, to make fancy sandwiches, and its shape and thickness make it ideal for croque-monsieurs. Bread most closely resembles Pullman bread or regular bread. Sandwich bread usually contains sugar, which makes it sweeter than most French breads. This bread is usually used to make sandwiches or toast. It can be cooked in a closed saucepan, which prevents crust formation. [1] If not cooked in a sealed pan, the crust can be cut (as in factories before packaging). Bread is sold in rounded or rectangular shapes. In addition, bab.la offers the Georgian-English dictionary for other translations.

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