This bread recipe makes a loaf of classic, soft-crumb white bread — the kind the French call “pain de mie.”
The dough is made in a bread machine then turned into a bread pan for a final rise and baking. It shouldn’t take any more than 10 minutes of total active time from you to make. The heels of these loaves are to die for when the loaf is fresh out of the oven — fragrant and crispy.
This is my recipe but I can’t take much credit for it — it started from my grandmothers’ wartime bread recipe, which was already low in fat, sugar and salt because those things were rationed, you know, and even if they hadn’t been, they were still expensive ingredients back then. I just converted the recipe to bread machine and lightened it up a bit more.1
The pullman bread pan helps ensure even slices, while giving the bread a really good crust at the same time. It’s not vital; any bread pan will do of course.
Here’s the recipe for Skinny Bread Machine White Bread: enjoy!
* PointsPlus™ calculated by PracticallyEdible.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
The official Weight Watchers white bread in Canada is 2 Weight Watchers PointsPlus® per 2 slices; this is 3 points per 2 slices. But, it’s way denser than the Weight Watcher slices which are puffed with air, so it’s way more filling and satisfying and a better “buy” all round for just 1 extra point. ↩
Do you know how to convert this for the larger Pullman pan? It is 13 x 4 x 4 inches (33 x 10 x 10 cm). Makes a 2 pound / 900g loaf. I would really like to make this recipe!!!
Randal Oulton says
Hi Kerry, only answering now because… you’re not gonna believe this, but this recipe actually started out being made for that exact larger size of Pullman, and through trial and error I worked it down to the smaller Pullman pan. So that part was good — it was just, where the heck in all my notes were the original proportions? I had to follow a trail back….
I have posted the proportions for a “family size” now. They are here: http://www.cooksinfo.com/skinny-bread-machine-white-bread#family-size-skinny-bread. Now, the only thing my memory is foggy on is– did it overflow the larger Pullman pan…. I can’t remember that part clearly so watch it the first time out… I don’t think it did, I think it was the smaller pan that had the overflow issues till I got the proportions reduced enough for it.
I don’t have a bread machine. How do I adjust the recipe for going at this thing “old school”?
Can this recipe be made using a kitchen aid stand mixer