How to make it

  • Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.
  • Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.
  • Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. 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 15 minutes, until it's golden-brown on top and tests done; an instant-read 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. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.

Reviews & Comments 3

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    " It was excellent "
    sunflower48386 ate it and said...
    cool, thanks for the post. I have seen these in antique stores. I may have to have one. 5 forks
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    " It was excellent "
    minitindel ate it and said...
    hey they look nice yummy

    mmmmmmmmmm ......smell those breads!!!!!!!!

    tink aka mini
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    " It was excellent "
    chefelaine ate it and said...
    Oh, YES!!!!!! I have a glass ROUND load baker roll that makes a perfectly round loaf for just such a use!!!! HIGH FIVE :+D
    Was this review helpful? Yes Flag

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