pain de mie

Like the parker house rolls I made this spring, this bread has a very light crumb, buttery finish, and is the perfect base to a sandwich or side to some chili.

Yield: One loaf
3,000 calories per loaf
Active time: 20 minutes
Total time: 240 minutes

ingredients

2/3 cup milk

1 cup lukewarm water
6 tablespoons butter, softened
2 teaspoons salt
3 tablespoons sugar
1/4 cup nonfat dry milk
1/4 cup potato flakes
4¾ cups high gluten flour
2 teaspoons instant yeast

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients.

3. With the dough hook attached, add the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

5. Shape the dough into a ball, cover the bowl with plastic wrap and set aside to proof until the dough doubled in bulk, about 2 hours.  

6. Turn the dough out onto your counter top and shape into a log.

7. Place the log into a parchment lined loaf pan, cover with plastic wrap, and set aside to double in bulk, about 1 hour.

8. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

9. Bake until golden brown, about 30 minutes.

10. Remove the bread from the oven and turn it out onto a rack to cool completely. 

Original recipe found here.