Small Loaf Pain De Mie

Submitted by sloe cooker

"I searched the internet, after not finding a recipe on site, that had a bread recipe to use in my 9 inch pullman pan. I bought the pan last summer after being exposed to one during a whole wheat bread class I attended a couple of years back. Since I am finally getting started in baking bread, I knew I had to try this pan out soon. Recipe is from King Arthur Flour website. Here is what they say about this recipe: "Pain de mie is a fine-textured, moist bread baked in a special lidded pan. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. While most pain de mie recipes call for a traditional 13" x 4" x 4" pan, this one is perfect for our smaller 9" x 4" pan.""

 

• Ready In: 3hrs 50mins
• Ingredients: 7
• Yields: 1 9 inch loaf

ingredients

• 227 g lukewarm water
• 32 g honey
• 1 1⁄2 teaspoons salt
• 28 g soft butter
• 2 1⁄4 teaspoons instant yeast
• 390 g unbleached all-purpose flour
• 28 g nonfat dry milk powder

directions

1. Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
2. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled 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, till 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. 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. An instant-read thermometer inserted into the center will read 195°F to 200°F If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.
6. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.