A Smaller Pain de Mie
A Smaller Pain de Mie
(21)
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| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | one 9" loaf |
Ingredients
- 7/8 cup to 1 cup lukewarm water*
- 1 heaping tablespoon honey
- 1 1/2 teaspoons salt
- 2 tablespoons soft butter
- 2 1/4 teaspoons instant yeast
- 3 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk powder
- *Use the lesser amount in a humid environment or during the summer; the greater amount in a dry climate, or during the winter.
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.
Yield: one 9" loaf, about 18 to 24 servings, depending on how you slice it.
Reviews
03/12/2012- Used with my 9" Pain de Mie.Started in bread machine (Lazy.) Loaf came
out excellent! My husband is eating plain slices like it's cake. I'm wondering if
Buttermilk can be subbed for water or Buttermilk Powder for the dry milk?
Yes, you can use buttermilk, or the buttermilk/water combo in the recipe to replace the regular milk. Enjoy! MJR @ KAF
01/10/2012- This recipe is NOT giving correct info. "Mix all of the ingredients in the order listed" - I did find the order a bit odd, but as a new baker, I still followed the order exactly, and my dough was very stiff and the bread turned out dry. The reason? I guess I should have put in yeast before the salt, because salt kills yeast. Also, I should have put in butter the last and put 1/2 to 1 table spoon at a time. After all, I feel this recipe gives is very short on details.
I am sorry this recipe did not work out for you. Please give one of our bakers a call on our hotline (800-827-6836). We would like to help! Elisabeth
- 12/21/2011
- I've made this loaf several times and it turned out perfect every time. It slices wonderfully but is still very soft. It has a great flavor too. It is my families new favorite bread!
- 10/27/2011
- I received the 9" Pain de Mie pan for my birthday and this was the first recipe I tried. Let me just say that I am a novice baker and I have made this bread 5 times now and it has turned out perfect every time! I think it really helped that I did my baking by weight rather than volume. The first time I made this recipe I did the mixing and kneading by hand. The other times I used the dough cycle on the bread machine. My family says that the bread tastes delicious and we won't go back to store bought sandwich bread again.
- 10/27/2011
- I made this recipe last Friday for the first time and got excellent results. The loaf size is just what we wanted. Where we live it is getting harder and harder to find Pepperidge Farm bread in the smaller loaf size at the grocery store. So I bought the 9 inch Pain de Mie pan and made the bread. I did not have instant yeast so I substituted regular yeast and incorporated a "proofing step" in the process. I greatly appreciated having gravimetric measurements for the ingredients as I think it is far more accurate than volumetric techniques especially for the flour.
Thanks for sharing your success - both with the measurements and the size of this loaf. Happy Baking! Irene @ KAF
- 10/10/2011
- I am so happy with this pan. Bought it on a whim to see if I could make something different rather than just use my breadmachine. I had the machine make dough then finished rising in this pan. I Made a 1.5 pound loaf beautifully using the recipe from KAF. I used a sourdough starter from KAF and it is great also. Bread came out perfect and slices can be done so thin it is amazing. Great for lunches as the slices fit in sandwich bags perfectly. Absolutely Fun for me to be able to bake this way. Thank You KAF for the inspiration.
- 10/09/2011
- My dough didn't rise enough to fill out the pan and get the beautiful squared sides! I used active instant yeast (same amount), which I proofed in the lukewarm water. The rest I followed the recipe exactly. The loaf also came out pale, despite my attempts to bake it longer. And the flavour was sour. What in the world am I doing wrong?
Thank you
It could be a number of things, such as too long in the rise, poor yeast activity, etc. Give our baker's hotline a call, and we'll be happy to help troubleshoot. MJR @ KAF
- 09/14/2011
- I don't have a pain de Mie pan yet, so I've made this in a regular size loaf pan. I've found that I usually have to tweak the dough while it's kneading in my bread machine. I wait until the dough has kneaded for a few minutes And the gluten developed a tad before adding the soft butter. Also, I usually have to add a touch more water or milk to the dough to get it to the consistency that I want for a fairly soft dough because I bake by volume so far. I also add a tablespoon of vital wheat gluten with Vit C for good measure. I used KA organic flour. When I tested the dough, it had a good silky feel and passed the "windowpane test". I also patted the dough out into rectangle and rolled it into a pretty tight log. I'm trying to achieve an even crumb with this method. Say what you will about all the new fancy high hydration bread methods, etc. Good ole white sandwich type bread is still my all time favorite bread for almost any use. Can't beat it for PP&J, grilled cheese sammy's or whatever.
- 05/14/2011
05/02/2011- I made this loaf without the milk powder and it was still very good. I added the ingredients in the order listed but by the time I got the flour incorporated, the dough was too dry to add the milk powder. I would need to reduce the flour to 3 cups in order to use the milk powder and will try that next time. I got busy and let the dough over rise in the pan so I punched it down, reshaped and let rise again. Results were still very food and the loaf has a great taste and crumb.
