Description
The perfect white sandwich bread-tender crumb with a crisp, buttery crust baked in a square bread mold. Use for grilled cheese, sandwiches and egg-in-the hole!
Ingredients
Scale
- 2/3 cup (152 grams) whole milk, warmed slightly in the microwave
- 1 cup (227 grams) lukewarm water
- 6 tablespoons (85 grams) butter, at room temperature, plus more for greasing the pan
- 2–1/4 teaspoons kosher salt
- 3 tablespoons (35 grams) granulated sugar
- 1/4 cup (35 grams) nonfat dry milk powder
- 3 tablespoons (35 grams) potato flour
- 4–3/4 cups (567 grams) all-purpose flour, plus more for dusting
- 2 teaspoons instant yeast
Instructions
- Combine all of the ingredients in the bowl of a stand mixer fitted with the dough hook; mix/knead until a smooth, soft dough is formed, about 6 to 8 minutes.
- Transfer the dough to a lightly greased bowl, cover with a kitchen towel or plastic wrap and set in a warm place to rise until the dough has risen to about double its original size and is puffy, about 1 to 1-1/2 hours.
- Lightly grease a 13-inch pain de mie pan with softened butter, ensuring the top is also greased. Gently deflate the dough and pat into an approximate 13-inch log to fit into the pan. Place in the pan and cover again; allow the dough to rise for another 45 minutes to 1 hour, until the dough has risen close to the top of the pan.
- Towards the ends of the proofing time, preheat the oven to 350°. When the dough has risen, place the top on the pan and place in the oven. Bake, covered for 25 minutes. Remove the lid and return to the oven to bake for another 20 minutes, until golden-brown. You can test the bread for doneness with a digital thermometer; it should read 190° when done.
- Remove from the oven and remove from the pan to a wire rack to cool completely.
Notes
Inspiration: Pain de Mie on kingarthurflour.com
- Category: Breads, Bread-y Things