We don’t have a bakery in the village, but we can buy high-quality, locally-baked bread at the épicerie and tabac. Most people we know continue to buy fresh bread every day or two, but some stock it up in their freezer to avoid frequent trips to the baker’s, and a few use industrial pain de mie on a daily basis. Eating this type of bread with cheese is a sad state of affairs, but I do keep it on hand to make toast on the mornings when we have run out of fresh bread.
True pain de mie, however, has nothing to do with the above loaf. It is a light, slightly sweet bread made with flour, yeast, sugar, and milk and tastes something like a brioche.
No comments:
Post a Comment