I'm sure you'll agree the aroma of freshly baked bread is comforting during the cold winter season. Pain de Mie is just another way of saying a fresh baked pullman loaf of bread (a long rectangular loaf). Do you prefer yours toasted with butter or jam? Or, maybe you fancy a simple egg salad, tuna salad or BLT sandwich? You might want to go for the full energy classic combo of peanut butter and banana.
Baking really is a science and baking bread successfully proves that there are so many factors to consider when thinking about how your loaf is going to bake-up. For example, the air temperature, the quality of the flour, the type of liquid used - are all to be taken into consideration. But, I'll spare you and won't turn this into a Baking 101 Class. I've given you a basic but fail-safe recipe should you want to bring out your inner most boulanger (bread baker).
Pain de Mie
Recipe by Chef George Hirsch | Makes 1 loaf
2/3 cup milk
2 teaspoons instant yeast
1/4 cup nonfat dry milk
1 cup water
6 Tablespoons sweet butter, softened
2 1/4 teaspoons salt
3 Tablespoons sugar
3 Tablespoons potato flour
4 3/4 cups all-purpose flour
