Simon-Rumpza Cookbook

Pain de Mie

Name: Pain de Mie
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 18 servings
Cuisine: Bread
Ingredients: 2/3 cup (152g) milk; 1 cup (227g) water, lukewarm; 6 tablespoons (85g) butter, room temperature at least 65°F; 2 1/4 teaspoons (14g) table salt; 3 tablespoons (35g) granulated sugar; 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk; 3 tablespoons (35g) potato flour; 4 3/4 cups (570g) King Arthur Unbleached All-Purpose Flour; 2 teaspoons instant yeast

Bread

18 servings

분량

20 minutes

활동 시간

3 hours 20 minutes

총 시간

요리 시작

재료

2/3 cup (152g) milk

1 cup (227g) water, lukewarm

6 tablespoons (85g) butter, room temperature at least 65°F

2 1/4 teaspoons (14g) table salt

3 tablespoons (35g) granulated sugar

1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk

3 tablespoons (35g) potato flour

4 3/4 cups (570g) King Arthur Unbleached All-Purpose Flour

2 teaspoons instant yeast

방향

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough.

Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.

Lightly grease a 13" pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor).

Towards the end of the rising time, preheat the oven to 350°F.

Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.

Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.

노트

Make in Pullman loaf pan

영양 정보

1회 제공량

64g

칼로리

180

지방 전체

4.5g

포화 지방

2.5g

불포화 지방

트랜스 지방

콜레스테롤

10mg

나트륨

310mg

탄수화물 전체

29g

식이섬유

총 당류

단백질