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1
Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar.
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2
Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl.
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3
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple.
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4
Because of the relatively high fat content of this dough, it's a real pleasure to work with.
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5
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
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6
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
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7
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours.
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8
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
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9
When the cycle is finished, remove the dough and proceed as follows.
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10
Lightly grease a 13 x 4-inch pain de mie pan.
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11
Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log, and fit it into the pan.
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12
Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor).
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13
Carefully place the cover on the pan, let it rest an additional 10 minutes while you preheat your oven to 350F Bake the bread for 25 minutes.
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14
Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; an instant-read thermometer inserted into the center will register 190F Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
