How to bake Pain de Mie Bread

You will need a Pullman pan, which is a bread pan with a lid.

Makes 1 16-inch (41cm) loaf.
By Dennis W. Viau; adapted from other recipes.

Ingredients:

5 cups (25 ounces/709g) bread flour
2 cups (473ml) milk
1 tablespoon sugar
1 tablespoon yeast
2 teaspoons salt
4 tablespoons butter; room temperature

Directions:

Mixer Method: Heat the milk in a saucepan to 115°F (45°C). Combine half the flour with all the milk, sugar, and yeast in the mixer bowl. Blend with a spatula. Attach the bowl to the mixer with the dough hook. On the #2 setting slowly add the remaining flour and the salt. Knead 5 to 8 minutes and then add the butter in small pieces and knead until completely incorporated. The dough will be sticky.

Hand method: Combine half the flour, etc., in a bowl, as above, and mix well. Let rest for five minutes. Add the remaining flour and the salt and combine. Transfer the mixture to a clean counter and knead by hand for several minutes, until smooth and elastic. It will be sticky.

Clean the bowl and grease it with butter. Place the dough in the bowl, roll it around to coat all over with the butter, then press it into the bottom of the bowl and cover with plastic wrap. Allow to rise in a warm place until tripled in bulk, 2 to 3 hours. Punch down and let rise again 1½ to 2 hours.

Shape the dough into a long loaf. Grease the pain de mie pan and lid with butter. Press the dough into the bottom of the pan, cover with plastic wrap, and allow to rise again, until about ½ inch (1.25cm) from the top of the pan. Attach the lid and allow to rise another 10 minutes while you heat the oven to 375°F (190°C).

Bake for 25 minutes. Remove from the oven and carefully remove the lid. Return to the oven and bake for an additional 10 minutes (the internal temperature should reach about 190°F (90°C). Remove the bread from the pan and allow to cool completely on a rack.