Try this, Pan de Mie, use a 13 inch Pullman pan, outstanding.
2/3 cup milk
1 cup lukewarm water
3/8 cup (6 tablespoons) butter
2 1/4 teaspoons salt
3 tablespoons sugar
1/4 cup Baker’s Special Dry Milk or 1/2 cup nonfat dry milk
3 tablespoons potato flour or 3/4 cup instant mashed potatoes
4 3/4 cups Unbleached All-Purpose Flour
3 teaspoons instant yeast
Istructions:
1. Combine all of the ingredients, and mix and knead — using your hands, a mixer, or a bread machine set on the dough cycle — to form a smooth, soft dough.
2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
3. Lightly grease a 13” pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13” log, and fit it into the pan. 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).
4. Towards the end of the rising time, preheat the oven to 350°F.
5. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. 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; a digital thermometer inserted into the center will register 190°F.
6. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
7. Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.
I don't have the cover for it. I didn't know but when I was watching a youtube video of Bruno Albouze making a real light whole wheat bread (and he actually refers to it as pain de mie), he put a top on the pan so the bread would be perfectly square like the sandwich bread you could get at the store (I never liked it, the store stuff that is, Wonder Bread).
Then he made some kind of sauce-covered sandwich with a few slices of thin-sliced ham, don't know what kind of cheese, provolone maybe, sliced the size of American slices, and a marvelous Gruyere cheese sauce. Ahem Bechamel. Mornay. White sauce with cheese.
I will have to try that.