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Lidded pan for pain de mie — perfect square sandwich bread
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Lidded pan for pain de mie — perfect square sandwich bread
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Combine flour, salt and yeast in large mixing bowl. Add remaining ingredients and mix and knead - by hand or stand mixer fitted with a dough hook - until smooth, suppledough forms. Form the dough into a ball, place in lightly greased bowl, cover and allow to rise for 90 minutes. Halfway through rise time fold dough onto itself 4X to gently deflate and add strength. Lightly grease the base and lid of a 13" pain de mie pan (pullman loaf pan). Transfer dough to a lightly floured work surface. Gently deflate it and pat into an 11" x 8" retangle. With the long side facing you, fold bottom third of dough up to center and top third over (like a business letter). Fold dough in half lengthwise, and seal edges with heel of your hand. At this point the shaped dough should be 13" in length to fit pan. Place dough seam-down into pan, press it evenly into corners. Put lid on pan and close all but an inch or so in order to monitor the loaf as it rises. Allow dough to rise until it's just below the lip of the pan, 60 to 90 minutes. Towards end of rising time, preheat hoven to 425 F. Close lid of pan completely, and put pan in oven. Bake bread for 25 to 30 minutes, then remove lid and ake for an additional 5 minutes. Loaf should be a deeop golden brown on all sides. Remove loaf from oven and after 5 minutes, turn it out onto a rack to cool completely. TIPS: To infuse with lavender and chamomile heat honey and milk to a simmer and pour over 1 tablespoon each of dried lavender and chamomile leaves. Allow to steep overnight in refrigerator, then strain and proceed with directions as written. Alternatively, brwe 1 cup of chamomile tea, allow to cool to lukewarm, and use in place of water in recipe, along with 1/8 to 1/4 teaspoon lavender oil if desired. The bread may also be made in your bread machine as per it's directions on the basic dough setting, when cycle is complete, transfer the dough to a lightly floured work surface and proceed with the recipe as written.