Is there anything better than fresh, homemade bread? Yes, that is a rhetorical question…
I have been making this bread for a little over a year now and just love the versatility of the loaf. It’s great for making grilled cheese, tea sandwiches, and with just a little butter! You will need a special lidded pan though, and it comes in two sizes. This recipe is for the small pain de mie, so make sure you have a 9″ pan instead of the larger 13″ pan. The pan is similar in size to what you would use for a normal loaf, but it has a lid that slides over the dough and prevents it from crowning. This way you have a perfectly square sandwich bread!
- 7 to 8 ounces of lukewarm water (about one cup)
- 1 heaping tablespoon honey
- 1 1/2 teaspoons salt
- 2 tablespoons soft butter
- 2 1/4 teaspoons instant yeast
- 13 3/4 ounces of AP flour (3 1/4 cups)
- 1/4 cup instant dry whole milk or nonfat dry milk powder
1. Add all of the ingredients in the order listed to the bowl of a stand mixer. Mix until the dough becomes smooth, about 7 minutes. The dough should be smooth and feel soft and elastic.
2. Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise for about 60 minutes. The dough should become puffy and nearly double in size.
3. Gently deflate the dough, and shape it into a 9″ log. Place it in a lightly greased 9″ pain de mie pan. Cover the top of the pan with plastic wrap to protect the dough as it rises.
4. Let the dough rise for about 60 minutes or until it’s within about 1/2″ of the top edge of the pan. Towards the end of the rising time, preheat the oven to 350°F.
5. Remove the plastic wrap, and slide the greased lid onto the pan. I usually let the dough set for another 5-10 minutes before baking to make sure the dough rises to into the corners of the lid. Bake the bread for 25 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, till it’s a rich golden brown.
6. Remove the bread from the oven and turn it out onto a rack to cool. The loaf can be stored in plastic wrap at room temperature.
Pain de Mie times three!
Buttered and ready to devour! And the rest of the loaf didn’t last too long thanks to my helpful assistant!
Source: King Arthur Flour