 |
 |
|
| 325 milliliters |
|
whole milk |
| 175 milliliters |
|
water |
| 33 grams (2-1/3 tablespoons) |
|
sugar |
| 15 grams (1-1/3 tablespoons) |
|
dry yeast |
| 750 to 825 grams (26 to 29 ounces) |
|
flour |
| 24 grams (1-1/2 tablespoons) |
|
salt |
| 75 grams (about 6 tablespoons) |
|
very soft butter |
|
|
 |
Place the milk and the water in a small sauce pan. Gently heat the liquid to 38 to 43 °C (100 to 110 °F). Remove the sauce pan from the heat. Add the sugar to the liquid and stir to dissolve. |
|
| Transfer the liquid to a small mixing bowl and sprinkle the yeast over the surface (left). Let the mixture stand for 10 minutes to proof (right). |
 |
 |
|
| Combine 750 grams (26 ounces) of the flour and the salt in the bowl of a stand mixer fitted with a dough hook. Using low speed, mix the dry ingredients briefly. Make a well in the center of the flour and add the yeast mixture. Using low speed, mix until the dry ingredients are incorporated. Add the butter and continue mixing until blended. Increase the speed slightly and knead the dough for 10 minutes. Incorporate the additional flour if the dough seems to wet. Form the dough, by hand, into a ball and set it in a buttered bowl. Cover the bowl with buttered plastic wrap and let the dough rise until it is doubled in volume, about an hour. |
|
 |
Butter a covered, 10 cm x 10 cm x 40 cm (4" x 4" x 16") loaf pan. |
|
| Punch down the dough and form it into a long loaf shape. Place the dough in the loaf pan and press it into the corners. Cover the pan with plastic wrap. |
 |
|
 |
Allow the dough to rise again until the top of the dough just reaches the top of the loaf pan. In the meantime, preheat the oven to 205 °C (400 °F, thermostat 7). |
|
| Remove the plastic wrap covering the bread pan and slide the metal cover into place. Bake the bread for 45 minutes. |
 |
|
 |
 |
Uncover the bread pan and unmold the bread onto a rack. Allow the bread to cool completely before wrapping. |
|
| This recipe produces an even-textured bread that is mostly crumb with very little crust. (In French, mie means crumb — hence pain de mie.) Only a 5 cm (2") long piece of bread is required to make the crumbs for coating the sausages. The remainder of the loaf can be used for making excellent croutons, great bread pudding, or toast to accompany foie gras. This recipe was adapted from one on page 55 of Paris Boulangerie-Pâtisserie by Linda Dannenberg (1994). |
 |
|
 |
|