Pain de Mie from King Arthur Flour

By prairiemama

This delicious, fine-grained loaf is perfect for sandwiches and toast -- including French toast and melba toast

Ingredients

• 2/3 cup (5 3/8 ounces) milk
• 1 cup (8 ounces) water
• 6 tablespoons (3 ounces) butter
• 2 1/4 teaspoons salt
• 3 tablespoons (1 1/4 ounces) sugar
• 1/4 cup (1 1/8 ounces) Baker's Special Dry Milk or
• nonfat dry milk
• 3 tablespoons (1 1/4 ounces) potato flour
• 4 3/4 cups (20 ounces) King Arthur Unbleached All-
• Purpose Flour
• 2 teaspoons instant yeast

Details

Servings 1
Preparation time 90mins
Cooking time 330mins
Adapted from kingarthurflour.com

Preparation

Step 1

1. Bread Machine Method: Place all of the ingredients
into the pan of your machine, program the machine
for Manual or Dough, and press Start. When the cycle
is finished, remove the dough and proceed as follows.

2. Lightly grease a 13 x 4-inch pain de mie pan.

3. Transfer the risen dough to a lightly greased work
surface, shape it into a 13-inch log, and fit it into the
pan.

4. Cover the pan with lightly greased plastic wrap, and
allow the dough to rise until it's just below the lip of
the pan, 45 minutes to 1 hour, depending on the
warmth of your kitchen (it may rise even more slowly
in a cool kitchen; don't worry, this long rise will give
it great flavor).

5. Remove the plastic, and carefully place the cover on
the pan, let it rest an additional 10 minutes while you
preheat your oven to 350F.

6. Bake the bread for 25 minutes.

7. Remove the pan from the oven, carefully remove the
lid, and return the bread to the oven to bake for an
additional 20 minutes, or until it tests done; an
instant-read thermometer inserted into the center
will register 190F.

8. Remove the bread from the oven, and turn it out of
the pan onto a rack to cool completely.

Yield: 1 loaf.