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Pain de Mie

2/3

cup

milk

1

cup

water

6

tablespoons

butter

2 1/4

teaspoons

salt

1 1/2

tablespoons

sugar

1/4

cup

dried whole milk

2

tablespoons

potato flour

4 3/4

cups

King Arthur Unbleached All-Purpose Flour

2

teaspoons

instant yeast

1

Manual Method: In a large bowl, combine the milk, water, butter, salt and

2

sugar. Add the dried milk, flours and yeast, stirring till the dough

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starts to leave the sides of the bowl. Transfer the dough to a lightly

4

greased surface, oil your hands, and knead it for 5 to 8 minutes, or until

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it's smooth and supple. Because of the relatively high fat content of this

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dough, it's a real pleasure to work with. Transfer the dough to a lightly

7

greased bowl or dough-rising bucket, cover the bowl or bucket, and allow

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the dough to rise till puffy though not necessarily doubled in bulk, about

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/2 hours, depending on the warmth of your kitchen.

10

Mixer Method: Combine the ingredients as above, using a flat beater paddle

11

or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.

12

Transfer the dough to a lightly greased bowl or dough-rising bucket, cover

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the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to

14

hours.

15

Bread Machine Method: Place all of the ingredients into the pan of your

16

machine, program the machine for Manual or Dough, and press Start. When

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the cycle is finished, remove the dough and proceed as follows.

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Lightly grease a 13 x 4-inch pain de mie pan. Transfer the risen dough to

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a lightly greased work surface, shape it into a 13-inch log, and fit it

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into the pan. Cover the pan with lightly greased plastic wrap, and allow

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the dough to rise until it's just below the lip of the pan, 45 minutes to

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hour, depending on the warmth of your kitchen (it may rise even more

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slowly in a cool kitchen; don't worry, this long rise will give it great

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flavor).

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Carefully place the cover on the pan, let it rest an additional 10 minutes

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while you preheat your oven to 350°F. Bake the bread for 25 minutes.

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Remove the pan from the oven, carefully remove the lid, and return the

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bread to the oven to bake for an additional 10 minutes, or until it tests

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done; an instant-read thermometer inserted into the center will register

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°F. Remove the bread from the oven, and turn it out of the pan onto a

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rack to cool completely. Yield: 1 loaf.

Servings: 1

Yield: 1 loaf

Nutrition Facts

Serving size: Entire recipe (42.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

3054.51

Calories From Fat (23%)

700.79

% Daily Value

Total Fat 80.03g

123%

Saturated Fat 47.6g

238%

Cholesterol 201.07mg

67%

Sodium 5381.08mg

224%

Potassium 1249.32mg

36%

Total Carbohydrates 502.69g

168%

Fiber 19.36g

77%

Sugar 32.54g

 

Protein 74.05g

148%