My son has made bread in his and says it turns out just fine. He has a Cuisinart convection countertop oven. He does a lot of baking in this oven.

In the summer, I bake bread in my Euro Pro countertop toaster oven. I use a smallish piece of dough, perhaps 10 oz. The dial goes up to 450 but I have never confirmed that. I just have expected the worst and the best bread comes out. It does work.

I decided to give it a try and baked bread in the Sharp oven. The oven did heat up well and I was able to bake the bread. Unfortunately, I overfilled the dough in the pullman pan and the lid popped off. Will have to try it again after figuring out how much dough to use in my 9x4 pullman pan.

The 9x4-inch pullman pan is designed for about a 1-pound loaf, or a recipe that calls for 3 to 3-1/4 c. of flour. Just measure out 1-pound of dough and more often than not that works well for me. This is the recipe that came with my pan from King Arthur Flour. -Grainlady

Pain de Mie

1 c. milk
1/4 c. water
4 T. butter, softened
1-1/2 t. salt
1 T. sugar
1/4 c. dried whole milk, Baker's Special Dry Milk, or nonfat dry milk
2 T. potato flour or 1/4 c. dried potato flakes
3 c. King Arthur Unbleached All-Purpose Flour
2 t. instant yeast

Manual method: In a large bowl, combine the milk, water, butter, salt and sugar. Whisk together the dry milk, potato flour, flour and yeast. Add the dry ingredients to the milk mixture, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5-8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, turn once to coat, and cover the bowl or bucket. Allow the dough to rise until puffy though NOT necessarily double in bulk, about 1-1/2 hours, depending on the warmth of your kitchen.

Mixer method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5-8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, turn once to coat, then cover the bowl or bucket, and allow the dough to rise until almost doubled in bulk, 1-2 hours.

Bread machine method: Whisk together the dry milk, potato flour, flour and yeast (this step will prevent the potato flour from lumping). Place all of the ingredients into the pan of your machine, program the machine for manual orough, and press Start. When the cycle is finished, remove the dough and proceed as follows.

Shaping the loaf: Transfer the dough to a lightly oiled work surface, deflate it gently, and allow it to rest for 5-10 minutes. Grease the pan, including the underside of the cover. Shape the dough into a flat-topped log and place it into the pan. Place the lid on the pan, leaving it open about an inch. (If you make a point to remember which way the lid slides on and off before you put the pan in the oven, you'll save yourself the aggravation of tugging the hot lid the wrong way when it's ready to come off). Cover the opening with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 30-45 minutes. Carefully slide the cover closed, and let it rest an additional 10-minutes while you preheat your oven to 350-degrees F.

Baking the bread: Place the lidded pan in the oven, and bake the bread for 25-minutes. Remove the lid and bake for an additional 10-15 minutes, or until the center of the loaf registers 190-degrees F. on an instant-read thermometer. Remove the pan from the oven, allow it to rest for 10-minutes, then turn the loaf out of the pan onto a rack to cool completely. Cover it loosely with a clean kitchen towel as it cools, so that the crust remains soft.

Grainlady - Thanks for the recipe! The recipe I tried earlier was an Asian style white bread that started by making a choux pastry type of dough starter on the cooktop by cooking milk and flour. The recipe made too much dough. I made 1 batch in my Zoji and the flavor was great and my daughter has been enjoying it for breakfast everyday. Your recipe seems a lot simpler.

I just went and brought Chia seeds for making your Mildred bread:). I will try this. I am planning to modify your recipe by half so that I can just get 1lb of dough for 1 pullman pan worth of bread. Does this seem right? How long is the final proofing? I have all the other ingredients like coconut oil, flax, etc.). Is it possible to freeze a portion of the dough?

"Mildred's Bread" makes more than 2-pounds of dough, closer to 2-1/2-pounds. Measure out 1-pound of dough for the pullman pan loaf and use the rest for making something else - cinnamon rolls, dinner rolls, hot dog or hamburger buns..... I can make 6 jumbo muffin pan cinnamon rolls (add enough agave nectar or honey to almost cover the bottom of the greased muffin pan, + chopped pecans, for sticky pecan rolls), an 8-inch pan of dinner rolls, or 6 burger OR hot dog buns with the remaining dough. These should be a good size for baking in your counter top oven. You can retard the extra dough in the refrigerator until you have the first loaf done. Better yet, form whatever else you are making, cover with plastic wrap (sprayed with PAM to keep it from sticking to the dough) and retard in the refrigerator. Take it out of the refrigerator the last 10-15 minutes before the pullman loaf is done baking and it will be close to popping into the oven. The dough continues to rise some in the refrigerator, and doesn't take very long to finish after you remove it from the refrigerator. I'm not much of a fan of freezing dough - I prefer freezing the baked product.

"How long is the final proofing"? That, as always, depends on the ambient temperature, moisture, humidity, and the strength of the yeast. Anywhere from 20-30 minutes to an hour, so check after the first 20-minutes.

The chia seeds in the bread look like large poppy seeds and help keep the bread fresh/soft longer. Another tip for keeping the loaf "fresh" longer... Cool it to an internal temperature of 90-100-degrees F; then wrap it with plastic wrap or a tight wrap in a plastic bag. A loose wrap will allow the moisture from the crumb to migrate through the crust and into the bag, while a tight wrap will help prevent this from happening as much. The same goes for freezing the bread. A tight wrap with plastic wrap (or a plastic bag), then wrap it with foil.

I over-filled my pullman pan twice. There's nothing like seeing those "ribbons" of bread dough oozing out of the pan to get you excited, and help you remember to weigh the dough before you load the pullman pan (LOL).

-Grainlady