Honey-Oat Pain de Mie. 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. 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. 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. 17 Hours White Bread Loaf - White Loaf Week # 2.
I made this loaf twice.
Being a new bread baker and attempting such recipes is a bit daunting. I do not even recognise when the bread is kneaded enough. I wasn't daring to knead it long and was doing a few silly mistakes like adding too much yeast or putting in sugar when I shouldn't be. In the end, my first attempt with this recipe flopped. It still became a loaf, but I added in a lot more flour due to the pre-ferment dough has overfermented causing a lot of liquid to be produced. White bread, pure and simple. Ahhhhh, cinnamon toast.
Ahhhhh, bread and butter. Ahhhhh, grilled cheese. And what, pray tell, is the progenitor of ALL of these AHHHHHs? White bread, a.k.a. pain de mie, a.k.a. The Perfect Sandwich Loaf (grilled cheese bread, French toast bread, appetizer base extraordinaire…) Think back to your childhood. Maybe it was Wonder or Sunbeam, the air bread of old that now, in adulthood, we regard with scorn.
Or maybe Pepperidge Farm was the loaf of choice in your family’s bread box. Until I discovered the lidded pain de mie (Pullman) pan, well into my bread-baking career—right here at King Arthur. No more sandwich loaves with their unattractive mushroom-shaped silhouette. I still eat PFVT white bread at my in-laws’; it’s a nostalgic throwback to the days before pain de mie.
I’ll warn you up front: the pan is expensive. Now, I know you’re going to ask me if you can make this bread without a pain de mie pan. Want to read the recipe before you start? Pain de Mie. This delicious, fine-grained loaf is perfect for sandwiches and toast -- including French toast and melba toast.
Read our blog about this bread, with additional photos, at Bakers' Banter. 2/3 cup (5 3/8 ounces) milk 1 cup (8 ounces) water 6 tablespoons (3 ounces) butter 2 1/4 teaspoons salt 3 tablespoons (1 1/4 ounces) sugar 1/4 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk 3 tablespoons (1 1/4 ounces) potato flour 4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar.
Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple. Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Pullman tin.
This is one of the November breads that the Mellow Bakers are baking this month.
I baked this for the first time last year and these photos are from that bake. I am sure I can do better, but I don’t know if I will get round to it this month again so I thought you might like to see this early attempt. If you remember the post about obscure objects of desire, then the experience of baking this bread definitely fits into that category.
Why? Borrow the book and read the story about this bread and you will want to make it or maybe just dream about making it. Haiji White Bun Using Pullman Tin. When I went back to Malaysia in 2008, a Pullman pan was on my to-buy-list.
I was fascinated and wanted to get one to play with it. I was in luck as I easily found this pan in the bakery supply shop, it came in three sizes, short, medium and long. The one I bought was the shortest one, 4" x 4" x 8.5". You can see the picture of my Pullman pan in the following page.