Honey-Oat Pain de Mie
Honey-Oat Pain de Mie
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| Yield: | 1 standard loaf |
Ingredients
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons instant yeast
- 1 cup old-fashioned rolled oats (not quick oats)
- 1 1/2 teaspoons salt
- 4 tablespoons melted butter
- 3 tablespoons honey
- 1 cup to 1 cup + 2 tablespoons lukewarm water*
- *Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate.
Directions
1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.
3) Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.
4) Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
5) Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.
6) Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.
7) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.
Yield: 1 standard loaf.
Reviews
- 04/02/2012
- I made this recipe with my regular bread pan a couple of times ,but then I ordered the large pain de mie pan and my second attempt is cooling as I type,the first loaf I made with straight whole wheat and it didn't fill the pan ,it's alright tasting , I was out of unbleached white flour. I increased every thing this time by 50% except the yeast ,but I forgot to increase the amount of water,it took for ever to rise ,but it came out of the picture perfect, how it'll tast,well that is to be determind ,my first attempt with recipe ,well tasted like a$5.00 loaf of bread,great is all I can say thanks KAF
- 03/20/2012
- Ok, so this time I got it right! I have the larger pullman pan and I didn't see the baker's tip on the recipe the first time that tells you to add more ingredients. But at last, I got the loaf I was hoping for. It was moist, sweet and square. It just goes to show you, if you pay attention to the recipe, it comes out right! Thanks for my new 'go to' bread recipe.
- 03/19/2012
- I have made this bread many times with great success. My family just loves it. Today I wanted to try something different. Taking a cue from the KA Maple Walnut Oat Bread, I made the following changes. I replaced one cup of the flour with white whole wheat and replaced the honey with maple syrup. I added 1/2 teaspoon maple flavor, 1/3 cup of KA harvest grains blend and 2 teaspoons of vital wheat gluten. The result was a tender loaf with just a hint of maple. The harvest grains blend added a nice crunch as well. My rise and bake times remained the same.
02/24/2012- Just wanted to say that I made this today for the third time, and until now I've had the same problem as Marty - the first rise was extraordinarily fast and letting it continue anyway seemed to use up the yeast and take all the lift out of the second rise, so I never got that perfect square shape. But Amy from the Baker's Hotline (thanks, Amy!) advised me to punch down my dough and shape my loaf when it seemed ready, even though it was had only taken about 40 minutes. Success! I still don't know why my results are so different but the bread is delicious.
- 02/01/2012
- I have been baking this loaf once a week, in the 13-inch pan size, for the past six or seven weeks, and I love it. It is just as described in the recipe, moist, tender, with a lovely texture, perfect for slicing for sandwiches. It makes very excellent toast, and in the bread keeper on my counter, it will last a week in winter weather. If you are looking for a great staple bread, think about this one. Although it is made with all-purpose flour, its oat content gives it some sturdiness, and it is anything but your average gummy "white" bread. I'm a whole-grain fanatic and I still love this loaf. I have only one comment, and that is that this bread consistently rises much faster than predicted in the recipe. I have yet to be able to leave it a whole hour in the bowl or in the pullman pan--it would easily double and more than double if I were to leave it to rise as long as the recipe indicates. I put it in my microwave to rise in a draft-free environment (living as I do in Southern California, I usually don't have the heat on in my kitchen, and it can be chilly). I don't know if others have had this experience, but if you want to be able to close the top on your pullman pan, better keep an eye out for the rise of this beautiful and enthusiastic dough.
- 01/30/2012
- I'm making my bread for the 3rd time but this time the dough came out very wet. What do you recommend? I added more flour and added a lot more kneading time with my kitchen aid mixer but I'm afraid I'm over kneading the dough. Please advise.. thank you!
Give us a call on the baker's hotline so we can figure out the reason behind your dough consistency. ~Amy
- 01/28/2012
- Soft, lightly sweet, delicious perfection! It was hard to wait to slice it. Gentle slicing still required when cool. I count the new Pullman pan as a raging success and works perfectly with my plan for hubby to never buy store bread again... I doubled as per the directions. Baking time closer to 30 w/lid on and a smidge long, maybe 5 minutes with lid off. Super easy!
- 01/26/2012
- This bread is truely awesome!! I followed the recipe exactly, only I doubled it for the larger 13" Pain de Mie pan. It turned out perfect! So soft....and the taste was fantastic!!! For now, this is my main "go to" bread. Until I find another on on this site that beats this one out. LOL Thank you for a truely wonder site.
- 01/25/2012
- This bread is truely awesome!! I followed the recipe exactly, only I doubled it for the larger 13" Pain de Mie pan. It turned out perfect! So soft....and the taste was fantastic!!! For now, this is my main "go to" bread until I find another on on this site that beats this one. Thank you for a truly wonder site.
- 01/02/2012
- So I thought I'd dive into my first pain de mie recipe but had a couple requests from KAF. I didn't realize this was such a sticky dough and also didn't have any idea how long to knead the dough with the bread hook. I only discovered timelines on your blog which now is too late as its rising in my oven as I pray that I kneaded the dough enough for it to turn out. Any reason why you don't specify times i,e. "knead the dough with a dough hook for 5-8 minutes and wait for dough to release from the sides" without having to reference the blog? It really helps novice bakers like myself ensure a successful recipe... love your website though!
Here is a section from our baking tips and primers that may be helpful to you: http://bit.ly/suFL8F Please let us know if you have any questions. ~Amy
