PAIN DE MIE

Straight from the streets of France, where pain de mie is sold in every neighborhood boulangerie, comes our version of the famous sandwich and canape bread. Traditionally made in a pain de mie mold or a bread pan with a tight-fitting lid, this bread has a characteristic close, even grain, a thin, crisp crust, and a velvety, soft white crumb. If your machine bakes in a tall, vertical rectangle, slice off the rounded top with an electric knife, and you will have a perfect rectangle of bread ready to use for tea sandwiches or canapes. Let the bread sit for 2 or 3 days and it will make thin, crisp melbas or croutons.

FOR ONE 1 LB LOAF:
1 to 1 1/2 tsp yeast
2 cups bread or all-purpose flour
1/2 cup semolina flour
1 1/2 tbsp sugar
1 tsp salt
1/3 cup instant nonfat dry milk solids
1 Tbsp unsalted butter, room temperature
7/8 cup (1 cup minus 2 tbsp) water

FOR ONE 1 1/2 LB LOAF:
1 1/2 to 2 tsp yeast
3 1/4 cups bread or all-purpose flour
3/4 cup semolina flour
2 tbsp plus 1 tsp sugar
1 1/2 tsp salt
2/3 cup instant nonfat dry milk solids
2 Tbsp unsalted butter, room temperature
1 1/4 cups plus 3 tbsp water

Combine all ingredients in the bread machine pan. Process on the basic bread setting.

Remove the bread from the pan and cool on a rack. Wrap in a plastic bag or foil to store.

Source: Rustic European Breads for your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts