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Ingredients
- 5 3/4 unbleached all-purpose flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- 1 cup water, lukewarm
- 1/2 cup milk, room temperture
- 3 tablespoons honey
- 7 tablespoons unsalted butter, room temperature
Method
- Combine flour, salt and yeast in large mixing bowl.
- Add remaining ingredients and mix and knead - by hand or stand mixer fitted with a dough hook - until smooth, suppledough forms.
- Form the dough into a ball, place in lightly greased bowl, cover and allow to rise for 90 minutes.
- Halfway through rise time fold dough onto itself 4X to gently deflate and add strength.
- Lightly grease the base and lid of a 13" pain de mie pan (pullman loaf pan).
- Transfer dough to a lightly floured work surface.
- Gently deflate it and pat into an 11" x 8" retangle.
- With the long side facing you, fold bottom third of dough up to center and top third over (like a business letter). Fold dough in half lengthwise, and seal edges with heel of your hand.
- At this point the shaped dough should be 13" in length to fit pan.
- Place dough seam-down into pan, press it evenly into corners. Put lid on pan and close all but an inch or so in order to monitor the loaf as it rises.
- Allow dough to rise until it's just below the lip of the pan, 60 to 90 minutes.
- Towards end of rising time, preheat hoven to 425 F.
- Close lid of pan completely, and put pan in oven.
- Bake bread for 25 to 30 minutes, then remove lid and ake for an additional 5 minutes. Loaf should be a deeop golden brown on all sides.
- Remove loaf from oven and after 5 minutes, turn it out onto a rack to cool completely.
- TIPS: To infuse with lavender and chamomile heat honey and milk to a simmer and pour over 1 tablespoon each of dried lavender and chamomile leaves. Allow to steep overnight in refrigerator, then strain and proceed with directions as written. Alternatively, brwe 1 cup of chamomile tea, allow to cool to lukewarm, and use in place of water in recipe, along with 1/8 to 1/4 teaspoon lavender oil if desired.
- The bread may also be made in your bread machine as per it's directions on the basic dough setting, when cycle is complete, transfer the dough to a lightly floured work surface and proceed with the recipe as written.
