Ingredients
For the Pain de mie
310 g of Type 0 Manitoba Flour
7 g of fine dry yeast
30 g of granulated sugar
60 ml of cold milk
2 large eggs at room temperature
1 yolk at room temperature
5 g of salt
60 g of soft butter
 
For 4 Croque Monsieur
8 slices of Pain de mie
280 g of cooked ham
350 g of Emmental (or Comté)
120 g of Crème fraîche
100 g of Parmigiano Reggiano
20 g of butter
2 egg yolks
Black pepper q.s.
 
Directions
For the Pain de mie
Put the milk, eggs, sugar and yeast in the bowl of the mixer, mix everything with the whisk and then add the sifted flour. Work the dough and, once you have a smooth consistency, add the softened butter a little at a time, then mix until completely absorbed (it will take about 4/5 minutes). Let it rest for about 15 minutes, then add the salt and knead on medium speed for 5 minutes.
Once you have reached a smooth and elastic consistency, turn the dough over onto a floured worktop, so create a round shape. Place the dough in an oiled bowl, cover with cling film and let it rise until almost doubled in volume and in a warm place (it will take about 45/60 minutes).
When the leavening is complete, roll out the dough to create a disc, fold two sides overlapping them in the center, roll the top towards yourself, turn over and repeat the operation. Once the second fold is also completed, place the dough in the bowl with the closure facing down and let it rise until doubled in volume: this time it will take 30/45 minutes at room temperature.
After the second rising time has also passed, turn the dough over on a floured worktop and divide it in half. Roll out one piece at a time creating a rectangle, then roll it up from the longest side and pinch the ends well to close it.
When you complete this passage, leave the dough loaves on the worktop with the seam facing up, then cover them with oiled cling film loosely and let it rest for 20 minutes.
Once this last resting time is over, form the loaf: place the two loaves next to each other on a floured surface. Take one of the short ends with one hand and the other with the other hand: roll the two strands over each other by pushing in opposite directions, thus forming an intertwined spiral. At this point, put your hands under the loaf and place it in a pan with some butter, taking care to put the ends facing down. Cover with plastic wrap and let rise until it reaches 3 cm from the edge.
Preheat the oven at 200° for 10 minutes, grease the lid of the mold with butter, close the mold and bake in the medium-low part of the oven for about 25 minutes and lowering the temperature to 190°.
Without removing the mold from the oven, remove the lid and cook until the dough reaches 95° (it will take about 10/15 minutes).
Once cooked, remove the loaf from the oven, unmold it and let it cool for at least an hour on a wire rack before cutting it.
 
For the Coque Monsieur
Grate the Parmesan and 100 g of Emmental, then, if it is not already sliced, slice the rest of the Emmental into thin slices.
Separately, mix the Parmesan, grated Emmental, egg yolks, crème fraîche and ground pepper, thus obtaining a creamy mixture.
Grease 4 slices of Pain de mie, arrange on each of the cooked ham and slices of Emmental, then again ham and more Emmental. On the remaining 4 slices of bread spread the creamy mixture, then place it on the last layer of Emmental and cover generously with the creamy mixture.
At this point, bake at 190° for 9/10 minutes and in static mode, then finish with 2 minutes in grill mode.



In cooperation with L’Ultima Fetta