Pain de Mie (Square Sandwich Loaf)

Mix. Weigh your flour or now measure it by gently spooning now it into a cup now then sweeping off any excess mix all now of the ingredients and mix and work using your hands a now mixer or a bread machine rest on the dough cycle to now form a smooth soft dough move the dough to a lightly now greased bowl or dough rising bucket lid now the bowl or bucket and let the dough to rise until puffy now though not necessarily doubled in bulk now about 1 1 2 hours depending now on the warmth of your kitchen lightly oil a 13 pain de now mie pan gently deflate now the dough move it to a lightly greased work surface form it into a 13 log now and fit it into the pan lid the now pan with lightly greased cling film and let the dough to rise now until it s just below now the lip of the pan now 45 minutes to 1 hour now depending on the warmth of your kitchen now it may rise even now more slowly in a leave to go cold kitchen don t worry this now long rise will give it great now flavor towards the end now of the rising time heat the oven to 175°C take out the plastic and set the lid on the now pan cook in the oven the bread for 25 minutes take the tin out of the oven carefully take out the lid and put back the bread to the oven to cook in the oven now for an additional 10 to now 20 minutes or until it now tests done a digital thermometer now inserted into the center will register 90°C take out the bread from the now oven and turn it now out of the pan now onto a rack to leave now to go cold completely keep wrapped at room temperature for 4 days now or freeze for up to 3 months.