This is such a simple recipe for a really wonderful bread that will put any sandwich over the top. Baking time is suggested, be sure there is enough color and crust, the best part!
Levain Bakery's Recipe for Pain de Mie ("Super Sandwich Bread")
Ingredients
2 teaspoons instant yeast
- 1 cup warm water
- 2 cups buttermilk or whole milk with a splash of vinegar
- 8 cups high gluten flour
- 8 ounces very soft, sweet butter
- 2 teaspoons salt
- 1/2 cup cool water
- flour for dusting
Makes 2 loaves.
Directions
Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside.
In the mixing bowl of a stand mixer, combine the flour and salt with a wooden mixing
spoon. Add in the butter. Attach the bowl to the mixer with a dough hook attachment.
While mixing on low speed, add in cool water as needed to form smooth dough (see
Tip at the bottom).
When first combining water and flour, it is essential to create dough with the right
consistency. If dough is too wet and sticky, add a bit more flour. If the dough is too
dry and hard, add a bit more cool water.
Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from
stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours.
After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in
half and form each piece into a rectangular loaf shape. Place shaped loaves into
prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely
with plastic wrap. Let the dough proof for 8 to 24 hours in the refrigerator.
When loaves have proofed sufficiently, preheat the oven to 375 degrees F Lightly flour the top of
each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally
3 times. Place the loaf pan in the center of the preheated oven and bake for 50
minutes.