2/3 cup milk
1 cup water
6 tablespoons butter
2 1/4 teaspoons salt
3 Tablespoons sugar
1/4 cup Baker’s Special Dry Milk ( I just use dry milk powder)
3 Tablespoons potato flour ( I use instant dry butter flavored mashed potato’s)
4 3/4 cups All Purpose Flour ( I mix whole wheat flour and all purpose flour together, and use it for everything, so that is what I used for this recipe)
2 teaspoons instant yeast
In a large bowl, combine the milk, water, salt, and sugar. Add the dried milk, flours and yeast, stirring till dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands and kneadit for 5 to 8 minutes, or until it’s smooth and supple. Because of the relatively high fat content of this dough, it’s a real pleasure to work with. Transfer the doughto a lightly greased bowl or dough-rising bucket, cover the bowl or bucket and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
Lightly grease a 13×4 inch pain de mie pan. Tranfer the risen dough to a lightly greased work surface, shape it into a 13 inch long 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.
Remove the plastic and carefully place the cover on the pan, let it rest an additional 10 minutes while you preheat your oven to 350F. Bake the bread for 25 minutes. Remove the pan from theoven, carefully remove the 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 100F. Remove the bread from the oven to cool for a few minutes, remove from pan and allow to cool completely on a cooling rack.