Croque Monsieur anybody? A delicious French classic, a ‘Croque’ is a toasted sandwich with cheese, ham and bechamel sauce. If you want a Croque, you’re going to need the right bread and that’s exactly what Pain de Mie is for… easy to make a home, jump into the video and try your hand at this delicious French snack!
Strong white flour 640g
Dried Malt Extract 30g
Caster sugar 15g
Sea salt 15g
Unsalted butter - softened 35g
Water - hot from kettle 190g
Whole milk 190g
Bakers’ yeast 15g
- Place the flour in the bowl of the stand mixer. Crumble in the yeast and, using your fingertips, rub into the flour a bit like making pastry. Add the salt, sugar and dried malt extract and stir to combine.
- Weigh out the milk into a saucepan or jug, add the hot (nearly boiling) water to create a warm mixture. Cube the butter and add to the milk mixture and leave for a minute or two for the butter to soften.
- Pour the milk mixture into the bowl with the flour and place it on the stand mixer. Mix on a slow speed with the dough hook until it comes together. Turn the mixer up to a medium-high speed and knead for 9 minutes.
- Turn the dough out onto a lightly oiled surface and shape it into a tight ball. Place the ball of dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm room for about 2-hours or until it has doubled in size.
- Turn the dough out onto a lightly floured worktop and shape into a rectangle to fit the tin. Lightly oil the inside of a Pullman tin and place the rectangle of dough inside and press down flat. Cover with clingfilm and leave to rise in a warm place for about 90 minutes, or until the dough has risen to just below the top of the tin.
- Preheat the oven to 220℃ (428℉) for at least 30mins before baking.
- Remove the clingfilm and place the lid on the Pullman tin. Leave for another 30-minutes to allow the dough to rise completely to the top of the tin and be just touching the lid.
- Put the loaf in the oven and immediately turn the oven down to 200℃ (392℉). Set your timer for 28 minutes.
- Once the 28 mins have passed, take the loaf out of the oven, remove the lid and tip it out of the tin and place it on a rack to cool. After a couple of hours, you can slice and enjoy. You can now make the best Croque Monsieur you will ever have eaten!
Download the recipe as a PDF.