Tea Sandwich Loaf
serves 4 to 6
| 415ml milk (275ml; 350ml) | Combine in a small bowl or measuring cup. Heat in microwave or on stove to very warm, about one minute at 1200W. Stir together well. |
| 30g mashed potatoes (20g; 20g potato flour and 55g milk | |
| 35g sugar (25g; 30) | |
| 6g instant yeast (4g;5) | Sprinkle over warm milk mixture and let sit until foam forms on top of milk. |
| 5g salt (3g;5) | Combine in large bowl. Add yeast and milk mixture, stirring till the dough starts to leave the sides of the bowl., |
| 600g All-Purpose Flour (400;500) | |
| 85g butter (60g;70g) | Soften for one minute in the microwave at 120W, then add to the dough and knead in with the dough hook. Knead for 5 to 8 minutes. |
| Allow the dough to rise till doubled in bulk, 1 to 2 hours. | |
| Lightly grease a 13 x 4-inch (9x4-inch) pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log, and fit it into the pan. Cover the pan with its fitted lid, leaving open about a centimetre to observe the dough. 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, allowing the flavour to develop richly. Carefully close the cover on the pan, let it rest an additional 10 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove jthe lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. | |