Lunchbox staple: Pain de mie

This is our new sandwich bread! I recently was lucky to get my hands on a Pullman bread pan and immediately set out to recreate the nicely quadrilateral breads of our youth in Taiwan. 

This style of bread, made in a long loaf pan with a lid, is originally French in origin, I think. The Japanese, being the Francophiles they are, made this butter and milk-enriched bread a common item in their bread shops, and the Taiwanese, being the Nipponophiles we are, grew up buying it from all the Japanese and European style bakeries on the island.

I used the well-rated recipe on King Arthur Flour's website for my first try, and the only three changes I made were that 1) I used rice flour (non-glutinous) instead of potato flour because I was too lazy to go out and get some, and 2) I let it rise twice before forming the loaf and letting the dough proof in the pan (3 rises total), and 3) I used powdered goat's milk instead of the nonfat dry milk in the recipe.

We enjoyed this fine-crumbed, fragrant bread with ham and cucumbers for lunch, and marmalade and Biscoff spread or Nutella for breakfasts and afternoon tea! Oh the possibilities! (We subsequently have tried this recipe for whole wheat pain de mie too.)