Pain de Mie

Instructions

1. Activate the yeast
   In a small bowl, combine the lukewarm milk, water, and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and activated.
2. Prepare the dough
   In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the activated yeast mixture, softened butter, and egg. Mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3. First rise
   Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Shape the loaf
   Grease a 9x5-inch Pullman loaf pan (or regular loaf pan) with vegetable oil. Punch down the risen dough and turn it out onto a lightly floured surface. Pat the dough into a rectangle about the length of your loaf pan. Roll the dough tightly into a cylinder, pinching the seam and ends to seal. Place the shaped dough seam-side down in the prepared pan.
5. Second rise
   Cover the pan loosely with plastic wrap or a damp cloth and let the dough rise again for 45-60 minutes, or until it has risen to about 1 inch below the top of the pan. Preheat your oven to 375°F (190°C) during the last 20 minutes of rising.
6. Bake the bread
   If using a Pullman pan, slide the lid on. Otherwise, leave the loaf uncovered. Bake for 25 minutes with the lid on (for Pullman pan), then remove the lid and bake for an additional 10 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. For a regular loaf pan, bake for 30-35 minutes total until golden brown.
7. Finish and cool
   Remove the bread from the oven and immediately brush the top with melted butter. Let the bread cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely for at least 1 hour before slicing.