March 26, 2010

Pain de Mie (Part Deux)

This has been the longest gap since I last updated. Work..paid or unpaid.. has been keeping me incredibly busy in the last few weeks. And my guitar practice takes up the rest of my free time, therefore I was left with very little time for baking. In fact, I just barely completed Daring Baker's March challenge yesterday... two days before posting is due! So stay tuned for the DB posting on the 27th! But here I bring you my second attempt at pain de mie.

This time I decided to use Carol's recipe.

Pain de Mie
(from Carol)

Bread flour                 320g
Egg                            1
Instant yeast               3/4 teaspoon
Unsalted butter           50 g
Salt                            1/2 teaspoon
Sugar                         1.5 tablespoon
Milk                           160 g

** this recipes uses a 20cmX10cmX10cm pan with lid, since mine is the American standard of 13inX4inX4in, I multiplied the recipe by 1.7

Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours. 

Lightly grease a 13 x 4-inch pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch 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).

Remove the plastic, and carefully place the cover on the pan, let it rest an additional 10 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 20 minutes, or until it 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. Yield: 1 loaf.

Note: The texture of the bread was great when it first came out of the oven, but it really firmed up overnight. I have yet to find a way to make the bread softer.  

No comments:

Post a Comment