I am thrilled to have found a recipe that replicates Pepperidge Farm white bread--no more hauling frozen loaves back to California from the east. This recipe for pain de mie is excellent. It is actually better than Pepperidge Farm since you are making fresh homemade bread. The Pullman pan, however, is a requirement. Sorry KA, but I bought the exact same pan at Bed Bath & Beyond for $19 rather than your $40. I did tweek the recipe a bit with excellent results: brought milk and water to lukewarm and melted the butter, used Kosher salt and upped it a bit due to the difference, used nonfat dry milk, used SAF instant yeast (my favorite), and this is critical: use potato FLOUR. Potato starch is a very different product. I did manage to find potato flour at Whole Foods after calling around.Potato flour makes all the difference and adds moisture. Used the KitchenAid mixer and did NOT use the paddle attachment as instructed. Once all the ingredients were in the bowl I just mixed briefly with a fork and then mixed and kneaded with the dough hook. Having to clean sticky dough off the paddle was something I wanted to avoid.The paddle is not necessary. I weighed ingredients rather than measured. Much easier and more accurate. A digital scale with a Tare button is a must. The recipe that comes with the USA Pullman Pan is the same as KA's except that it doesn't provide weights of ingredients--just measurements. That is a shame. Recipe makes an excellent bread, which will become a weekly bake for me. I also found the tutorial with photographs very helpful. Thank you King Arthur for solving my search for the perfect white bread recipe. I am so pleased you found the perfect pain de mie recipe, Anne! Thank you for all your great tips, too! Elisabeth

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