A simple Pain de Mie

After reading Benito's recent bake, I realized it's been years since I made a simple white bread. Life finally gave me a little room to bake something reasonably quick, so I went with this KAB small Pain de Mie. (Benny, looks like you inspired several of us.... ?)

I followed their recipe and things went just they said.... until it came time to proof the loaf. A last minute change of plans came up, so after bulk and shaping, it went into the fridge for final proof. Six hours later, I put it on the counter while the oven preheated. It rose in the fridge, but only to about an inch below the pan edge. My choice was to wait longer, or cross my fingers and see what oven spring might do if I tried a cold bake (which I have never tried before). I went with the cold-ish bake. Baked in a 9x4 in Pullman pan with the lid on for 25 min at 350F, then lid off for 10 min. The crust was still a tad under baked, so I added another 5 min. bake time. Internal temp 197 when I took it out to cool overnight. 

Not too bad! I think if I had let it warm up and rise a bit more before baking, I would have gotten the square top. It has a very soft crust and crumb, and tastes like - plain bread, lol. I have a personal preference for the various flavors SD and whole grain breads offer, so I am not likely to make this very often. Still, it's worth having as something to do when a basic white bread (or rolls?) are needed.

Mary