Caraway and parmesan pain de mie

• 1 tbsp caraway seeds
• 175g whole milk
• 250g water
• 75g butter, melted
• 2 ¼ teaspoons salt
• 3 tbsp honey
• 3 tbsp milk powder
• 600g strong white flour
• 25g fresh or 10g (3 ½ tsp) instant yeast
• 60g Parmesan, finely grated

METHOD

1. Butter a 13” Pullman tin (including the lid) or an ordinary loaf tin the same size. Toast the caraway seeds for a minute in a dry pan.

2. Mix the milk with water and heat up to about body temperature.  Add the melted butter, salt and honey and stir.

3. In a large bowl or in the bowl of a standing mixer with the dough hook attachment mix the milk powder and flour. Add the yeast and mix it well into the flour – even if using fresh yeast. Pour in the liquid ingredients and mix until the dough starts to leave the sides of the bowl. Add the toasted caraway seeds. Knead by hand or in the mixer for about 5 minutes until the dough forms a smooth, elastic ball and bounces off the sides of the bowl – or stops sticking to your hands.

4. Add the grated parmesan and knead it briefly in. Cover and leave for 1 – 1 ½ hour in a warm place, to rise about twice in volume.

5. After that time turn out dough out onto a floured surface, shape into a loaf about 13 inch in length and pop it into the tin. Cover it with a damp tea towel and leave to prove in a warm place.

6. Preheat the oven to 180C/350F/gas 4. When the dough has risen to about an inch below the rim of the tin, slide the Pullman lid on the tin, if using, and/or place the tin in the oven.

7. Bake for 25 minutes, then remove from the oven, carefully remove the lid, and return the bread to bake for a further 20 minutes or until it is a light golden brown.

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See also

Pain de mie

Malted sandwich loaf