Pain de mie

Combine milk, lukewarm water, butter, kosher salt, sugar, dry milk, potato flour, all-purpose flour and instant yeast in the bowl of a stand mixer.

Mix on low speed with dough hooks two minutes to a shaggy mass that just clears the sides of the bowl.

Knead on medium-low five to six minutes until smooth, elastic and supple.

Return to the bowl, cover with plastic wrap and rest at room temperature 45 minutes to one and a half hours, until puffed but not quite doubled.

Turn out onto an unfloured surface and punch down.

Butter every crevice of the loaf pan.

Press and stretch the dough into a rectangle slightly wider than the pan, then roll or fold it into a loaf the width of the pan, about 13 inches.

Press the loaf into the corners of the pan, cover with plastic wrap and rest 45 minutes to one and a half hours until risen just below the lip.

Spray the top of the loaf with nonstick spray and wrap tightly in two layers of aluminum foil so it has no room to grow.

Bake at 350F for 25 minutes.

Unwrap and bake another 20 minutes until lightly browned and the centre registers 190 to 200F.

Cool completely on a wire rack about an hour and a half, then slice thick.