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Pain de Mie
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Boron Elgar
Jan 21, 2012, 10:01:00 AM1/21/12
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Yesterday I posted the recipe I used to take advantage of my new bread
pan. I realize that I left out a change or two made to it.
I will repeat the recipe here again, if you do not mind, but this
time, as I actually made it.
Photos here.
http://www.flickr.com/photos/25648800@N04/sets/72157628966608551/
Net-net...a lovely loaf and shaped perfectly for sandwiches. The
oatmeal gave the crust a nice crunch and the crumb a bit a texture.
This is a BIG loaf. If you want a smaller loaf, go to the KA site and
get the recipe spelled our for a 9x5 pan, instant yeast and all water.
Boron
Oatmeal Honey Pain de Mie
4.5 cups King Arthur Unbleached All-Purpose Flour
1 oz fresh yeast
1.5 cup old-fashioned rolled oats (not quick oats)
1 1/2 teaspoons salt
6 tablespoons melted butter
4.5 tablespoons honey
1 cup scalded milk, allowed to and encouraged to cool by adding an
additional 1/2 cup of cold water. (Yes...1.5 cups liquid)
Directions
1) Combine all of the ingredients, and mix until cohesive. Cover the
bowl, and let the dough rest for 20 minutes, to give the oats a chance
to absorb some of the liquid. Then knead — by hand, stand mixer, or
bread machine — to make a smooth, soft, elastic dough.
2) Place the dough in a lightly greased bowl, or in an 8-cup measure
(so you can track its progress as it rises), and let it rise for 1 to
1 1/2 hours, until it's risen noticeably. It won't necessarily double
in bulk.
3) Gently deflate the dough, and shape it into a log to fit your pan.
Place the log in a lightly greased 13" Pullman pan
4) Place the lid on the pan (or cover with plastic wrap, for a better
view), and let the dough rise until it's about 1" from the top of the
lid, 60 to 90 minutes. Towards the end of the rising time, preheat the
oven to 350°F.
5) Remove the plastic (if you've used it), slide the pan's lid
completely closed, and bake the bread for 30 minutes.
6) Remove the lid, and bake for an additional 20 minutes, or until an
instant-read thermometer inserted into the center registers at least
190°F. Actually, when I took off the lid, I let it go 5 minutes, then
took the whole loaf out of the pan to finish baking.
7) Remove the bread from the oven, and turn it out of the pan onto a
rack.
8) Fight off family members trying to cut into it while still oven-hot
pan. I realize that I left out a change or two made to it.
I will repeat the recipe here again, if you do not mind, but this
time, as I actually made it.
Photos here.
http://www.flickr.com/photos/25648800@N04/sets/72157628966608551/
Net-net...a lovely loaf and shaped perfectly for sandwiches. The
oatmeal gave the crust a nice crunch and the crumb a bit a texture.
This is a BIG loaf. If you want a smaller loaf, go to the KA site and
get the recipe spelled our for a 9x5 pan, instant yeast and all water.
Boron
Oatmeal Honey Pain de Mie
4.5 cups King Arthur Unbleached All-Purpose Flour
1 oz fresh yeast
1.5 cup old-fashioned rolled oats (not quick oats)
1 1/2 teaspoons salt
6 tablespoons melted butter
4.5 tablespoons honey
1 cup scalded milk, allowed to and encouraged to cool by adding an
additional 1/2 cup of cold water. (Yes...1.5 cups liquid)
Directions
1) Combine all of the ingredients, and mix until cohesive. Cover the
bowl, and let the dough rest for 20 minutes, to give the oats a chance
to absorb some of the liquid. Then knead — by hand, stand mixer, or
bread machine — to make a smooth, soft, elastic dough.
2) Place the dough in a lightly greased bowl, or in an 8-cup measure
(so you can track its progress as it rises), and let it rise for 1 to
1 1/2 hours, until it's risen noticeably. It won't necessarily double
in bulk.
3) Gently deflate the dough, and shape it into a log to fit your pan.
Place the log in a lightly greased 13" Pullman pan
4) Place the lid on the pan (or cover with plastic wrap, for a better
view), and let the dough rise until it's about 1" from the top of the
lid, 60 to 90 minutes. Towards the end of the rising time, preheat the
oven to 350°F.
5) Remove the plastic (if you've used it), slide the pan's lid
completely closed, and bake the bread for 30 minutes.
6) Remove the lid, and bake for an additional 20 minutes, or until an
instant-read thermometer inserted into the center registers at least
190°F. Actually, when I took off the lid, I let it go 5 minutes, then
took the whole loaf out of the pan to finish baking.
7) Remove the bread from the oven, and turn it out of the pan onto a
rack.
8) Fight off family members trying to cut into it while still oven-hot
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