Small Pain De Mie
- Ready In:
- 3hrs 25mins
- Ingredients:
- 8
- Serves:
-
18
ingredients
- 7⁄8 - 1 cup water, lukewarm
- 1 tablespoon honey
- 1 1⁄2 teaspoons salt
- 2 tablespoons soft butter
- 2 1⁄4 teaspoons instant yeast
- 3 1⁄4 cups all-purpose flour
- 2 tablespoons potato flour
- 1⁄4 cup nonfat dry milk powder
directions
- Using a standar mixer, mix the ingredients in the order listed to make a smooth dough. It should be smooth and feel bouncy and elastic under your hands. It won't be particularly soft nor stiff.
- 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.
- 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.
- 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
- Remove the plastic wrap, and slide the greased lid onto the pan.
- Bake 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.
- 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.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"