Pain de Mie

A good enough reason to wake up in the morning ! Fresh home made bread toasts and a strong cup of coffee… That works for me ! This recipe makes a loaf of very tender, velvety crumb and a thin crust bread. I use a pullman loaf pan, which makes a beautiful bread with straight hedges and a thin crust.
Pullman loaf pans were used in small kitchens of Pullman railway cars because the bakers could stack the squared-off loaves. This recipes calls for milk and a little butter which makes the bread fluffier with
an airy interior.

INGREDIENTS

150 Ml. Lukewarm water
150 Ml. Lukewarm milk
14 Gr. Dry Active yeast
1 Tablespoon Sugar
500 Gr. All purpose flour
40 Gr. butter at room temperature


PREPARATION
In a bowl of stand mixer, Whisk milk, water, melted butter and honey, until the honey has dissolved. Add the yeast and mix well. Let the mixture sit for a few minutes, to ensure the yeast is activated and then whisk the flour, yeast and salt
Using a dough hook on low speed to incorporate all ingredients for about two minutes. Then increase the speed to medium and whisk for about 8 minutes.
Pull the dough and knead a few turns and put it back in the bowl. Cover it and let the dough rise for about 1.5 hours.
While the dough is rising, butter a pullman pan with butter, including the inside cover.
Turn the dough on a lightly floured surface and stretch the dough into a 12 X 10 inch rectangle with long side parallel to counter edge.
Roll the dough away from you into a firm cylinder. Pinch seam closed and place the loaf seam down in your prepared pan.
Slide the lid onto the pan. Let it rise again for about 1 hour.
Preheat your oven to 180 Celsius (350 F) and bake for 35 minutes. At about 20 minutes, remove the lid, so the top of the bread can brown and become crispy. Bake for a further 20 minutes.
Let the loaf cool for about 15-20 minutes and remove from the pan to let cool completely on a wire rack, if you resist.
When completely cooled, we slice it and freeze it, for the best morning toasts !!!