A Smaller Pain de Mie

• Vegetarian

• Condiments

  • 1 heaping tbsp Honey

• Baking & Spices

  • 2 1/4 tsp Instant yeast
  • 3 1/4 cups King arthur all-purpose flour, Unbleached
  • 1 1/2 tsp Salt

• Dairy

  • 1/4 cup Baker's special dry milk or nonfat dry milk, powder
  • 2 tbsp Butter, soft

• Liquids

  • 7/8 cup Water

Found on kingarthurflour.com

Description

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 Bakers 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

• 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 wont be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. 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 its 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 its 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 the bread for 25 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, till its 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. Yield: one 9 loaf, about 18 to 24 servings, depending on how you slice it.