At the height of the summer of 2020 my tomato garden was doing well and I needed a good white sandwich bread for tomato sandwiches but with the whole situation with everything it was sometimes hard to get specialty ingredients like whole milk. I wanted a way to make a pain de mie that only used ingredients which could be stockpiled so I worked out my own.

I am providing the ingredient list both in bakers percentages and batch sizes. The batch size is optimized for using integer cans of the coconut cream, and to make two large pullman loaves. You can halve it to get one loaf but then you have to find something to do with half a can of coconut cream, which I find annoying. Better to freeze the spare loaf if you dont have someone to give it to and aren’t ready to commit to eating two entire loaves of white bread in under a week.

Ingredients:

Bakers’ Percentages:

Batch for 2 large Pullman pans (13”x4”x4”):

Procedure:

• Dissolve yeast in water fully. Add sugar and salt, mix.
  
• Add coconut cream and coconut oil, mix.
  
• Add flour, mix and knead until smooth and developed.
  
• Bulk ferment at room temp about 1.5 hours.
  
• Divide dough, form into taut loaves and place in lightly oiled pullman pan(s).
  
• Ferment in pans about 1 hour, until 10-20mm below top edge of pan.
  
• Place metal cover on pan and bake at 350F for 20 minutes.
  
• Uncover and bake an additional 25 minutes to an appropriate golden brown. Turn hot loaves out onto wire rack and cool completely.

Suggested uses:

• Tomato sandwiches
• Grilled cheese
• Sliced thick for french toast
• Allowed to stale in cubes for stuffing
• PB&J
• Improvised hotdog holder
• Cut the loaf lengthwise to make ultra-stretch grilled cheese