by Heather Schmitt-Gonzalez / Monday, February 7, 2011
Pullman Loaf ...aka Pan de Mie
makes 1 loaf
2/3 c. (5 3/8 oz.) milk
1 c. (8 oz.) water
6 Tbs. (3 ounces) butter, soft
2¼ tsp. salt
3 Tbs. (1¼ oz.) sugar
1/4 c. (1 1/8 oz.) nonfat dry milk
3 Tbs. (1¼ oz.) potato flour I used potato starch flour
4¾ c. (20 oz.) Unbleached All-Purpose Flour
2 tsp. instant yeast
Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar. Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple. Because of the relatively high fat content of this dough, it's a real pleasure to work with. 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, depending on the warmth of your kitchen.
Mixer Method: 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.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the cycle is finished, remove the dough and proceed as follows.
Lightly grease a 13 x 4" pain de mie pan. Transfer the risen dough 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 to rise until it's just below the lip of the pan, 45 mins-1 hour, it depends on the warmth of your kitchen.
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 for 25 minutes. Remove pan from the oven, remove the lid, and return to the oven to bake for an additional 20 minutes, or until an instant-read thermometer inserted into the center registers 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
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Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.