Honey Pain De Mie Bread

READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, salt and yeast in large mixing bowl.
  • Add remaining ingredients and mix and knead - by hand or stand mixer fitted with a dough hook - until smooth, suppledough forms.
  • Form the dough into a ball, place in lightly greased bowl, cover and allow to rise for 90 minutes.
  • Halfway through rise time fold dough onto itself 4X to gently deflate and add strength.
  • Lightly grease the base and lid of a 13" pain de mie pan (pullman loaf pan).
  • Transfer dough to a lightly floured work surface.
  • Gently deflate it and pat into an 11" x 8" retangle.
  • With the long side facing you, fold bottom third of dough up to center and top third over (like a business letter). Fold dough in half lengthwise, and seal edges with heel of your hand.
  • At this point the shaped dough should be 13" in length to fit pan.
  • Place dough seam-down into pan, press it evenly into corners. Put lid on pan and close all but an inch or so in order to monitor the loaf as it rises.
  • Allow dough to rise until it's just below the lip of the pan, 60 to 90 minutes.
  • Towards end of rising time, preheat hoven to 425 F.
  • Close lid of pan completely, and put pan in oven.
  • Bake bread for 25 to 30 minutes, then remove lid and ake for an additional 5 minutes. Loaf should be a deeop golden brown on all sides.
  • Remove loaf from oven and after 5 minutes, turn it out onto a rack to cool completely.
  • TIPS: To infuse with lavender and chamomile heat honey and milk to a simmer and pour over 1 tablespoon each of dried lavender and chamomile leaves. Allow to steep overnight in refrigerator, then strain and proceed with directions as written. Alternatively, brwe 1 cup of chamomile tea, allow to cool to lukewarm, and use in place of water in recipe, along with 1/8 to 1/4 teaspoon lavender oil if desired.
  • The bread may also be made in your bread machine as per it's directions on the basic dough setting, when cycle is complete, transfer the dough to a lightly floured work surface and proceed with the recipe as written.
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