Honey-Oat Pain de Mie

4 1/2 cups (541 grams) unbleached all-purpose flour

2 1/4 teaspoons instant yeast

1 1/2 cups (127 grams) old-fashioned rolled oats               `              

2 1/4 teaspoons salt

6 tablespoons (85 grams) melted butter

5 tablespoons (96 grams) honey

1 1/2 cups to 1 3/4 cups (340 to 382 grams) lukewarm water (use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate)

Combine all of the ingredients, and mix until cohesive.  Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.  Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Place the dough in a lightly greased bowl, and let it rise for 1 to 1 1/2 hours, until it's risen noticeably.  It won't necessarily double in bulk.  Gently deflate the dough, and shape it into a 13" log.  Place the log in a lightly greased 13" pain de mie (pullman) pan, pressing it gently to flatten.

Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes.  Towards the end of the rising time, heat the oven to 350°F.

Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 35 minutes.

Remove the lid, and bake for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust.  Cool completely before cutting; wrap airtight and store for several days at room temperature.

Makes one loaf.

From King Arthur Flour