Ingredients: |
Ingredients: For Tangzhong
70 g milk
106 g water
36 g ap flour
For bread
168 g milk
250 g water, lukewarm
133 g butter, room temperature at least 65°F
22 g table salt
55 g granulated sugar
44 g dry milk powder
55 g potato flour (or mashed potato flakes)
855 g King Arthur Unbleached All-Purpose Flour
3 tsp instant yeast
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Directions: |
Directions:For the tangzhong
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. The temperature of the tangzhong should be 150º F.
Bread
Combine all of the ingredients (including tangzhong), and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
Lightly grease a 13" pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13" log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor).
Towards the end of the rising time, preheat the oven to 350°F. |
This recipe for Pain de Mie is from