SMALL PAIN DE MIE
From KA Flour -- PRIVATE RECIPE ONLY Adust water accordingly - Use the lesser amount in a humid environment or during the summer; the greater amount in a dry climate, or during the winter.
Provided by Galley Wench
Categories Yeast Breads
Time 3h25m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Using a standar mixer, mix the ingredients in the order listed to make a smooth dough. It should be smooth and feel bouncy and elastic under your hands. It won't be particularly soft nor stiff.
- Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
- Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap, to protect the dough as it rises.
- Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan.
- Towards the end of the rising time, preheat the oven to 350°F
- Remove the plastic wrap, and slide the greased lid onto the pan.
- Bake for 25 minutes.
- Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F
- If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.
- Remove the bread from the oven, and turn it out onto a rack to cool.
- When completely cool, wrap in plastic, and store at room temperature.
Nutrition Facts : Calories 108.6, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.7, Sodium 215.7, Carbohydrate 20.2, Fiber 0.8, Sugar 1.9, Protein 3.2
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