Pullman Loaf Sandwich Bread (pain De Mie)From luisascatering 5 years ago
- 4 cups unbleached all purpose flour (Gold Medal, King Arthur, or Pillsbury) shopping list
- 1 cup whole milk shopping list
- 1 Tbsp dry instant yeast shopping list
- 6 Tbsp unsalted butter, softened shopping list
- 1/2 liquid cups water (70-90 degrees F_) shopping list
- 2 Tbsp honey shopping list
- 2 tsp kosher salt shopping list
How to make it
- Note: you can put all the ingredients into a bread machine and put on the "dough" setting
- In a large mixer bowl, whisk together the flour and yeast. Add the butter and mix with the dough hook on low speed (#2 if using Kitchen Aid), then add the milk, water, honey, and salt. When all the flour is moistened, raise the speed to medium (#4 on KA) and beat for 7 minutes. The dough will be smooth, shiny, and slightly sticky to the touch. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- On a lightly floured counter, shape the dough into a football. Flour the top and cover it with plastic wrap. Allow to relax for 10-15 minutes. Removed the plastic wrap and gently deflate the dough, using your fingertips to spread it into a rectangle about 10" x 8" wide. Flour the counter as necessary to keep it from sticking.
- Give the dough one business-letter turn, then press or roll it out again to about 12" x 5" and shape it into a 16" loaf. Set it in the prepared pan See Photo. Grease the top of the pan and slide it into place, leaving it a few inches ajar so that you can gauge the progress of the rising dough. Cover the exposed area with plastic wrap. Set it in a warm area, allow it to rise until it is about 1/2 inch below the top of the lid, approx 1 hour.
- Preheat oven to 425 degrees 30 minutes before baking. Do not use an oven stone.
- Bake for 30 minutes. Gently slide off the lid and continue baking about 30 minutes or until browned.
- Remove bread from the oven and unmold it onto a large wire rack. Cool it top side up until barely warm, about 1 hour to make for easier slicing.