administratorFluffy, homemade, and free of additives. Is there anything better than bread baked with your own hands?
Known in France as pain de mie, this bread is soft, tender, and slightly sweet, perfect for toasting, making sandwiches, or preparing a croque-monsieur with cheese and ham. This recipe comes from the blog C’est ma fournée
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Ingredients (for a 26 cm loaf pan)
450 g all-purpose flour
15 g fresh yeast
7 g salt
10 g sugar
125 ml warm milk
75 ml water
32 ml neutral-flavored oil
25 g soft butter (not melted)
1 egg
Instructions
Dissolve the yeast in the water. Combine with flour, oil, egg, and milk and mix briefly.
Add salt, sugar, and butter. Knead using a mixer on low speed until the dough is smooth. It may be slightly sticky.
Cover with a clean cloth and let rise in a warm place until doubled in size (about 1–2 hours).
Punch down the dough to release the gases. Grease a loaf pan and fill it with the dough, smoothing the top gently.
Preheat the oven to 210°C (fan). Let the dough rest in the pan in a warm spot for a second rise (about 30 minutes) until it reaches approximately ¾ of the pan’s height.
Lower the oven temperature to 180°C. If you want a flat top, cover the loaf with another flat baking sheet before placing it in the oven; otherwise, this step can be skipped.
Bake for about 40 minutes until golden and cooked through.
