Breads & Pastries

French Sandwich Bread (Pain de Mie)

Name: French Sandwich Bread (Pain de Mie)
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: French
Ingredients: 500 g Strong bread flour; 300 ml Whole milk; 50 g Unsalted butter, softened; 30 g Granulated sugar; 7 g Active dry yeast; 10 g Salt

1h 10min12 servingsMedium320 cal

Pain de Mie is a classic French bread, known for its incredibly soft, tender crumb and minimal crust, making it ideal for sandwiches and toast. This subtly sweet and remarkably moist loaf is a versatile staple in French households, perfect for both sweet and savory applications. Pain de Mie, meaning "crumb bread" in French, originated in France specifically for sandwiches and toasting, where a soft, uniform crumb and minimal crust were highly desired. Its distinctive square shape, often achieved by baking in a lidded Pullman pan, ensures a consistent texture and prevents crust formation. This bread has become a beloved everyday staple, embodying simple elegance in French cuisine.

French breadyeast breadBakingsandwich breadPain de Mie

Instructions

1
Warm the milk to lukewarm (about 105-115°F / 40-46°C). In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2
Add the flour and salt to the yeast mixture. Mix with a spoon or dough hook on low speed until a shaggy dough forms.
3
Add the softened butter, one piece at a time, mixing until fully incorporated. Increase speed to medium.
4
Knead the dough for 8-10 minutes (with a dough hook or by hand on a lightly floured surface) until smooth, elastic, and it passes the windowpane test.
5
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
6
Gently punch down the dough to release air. Transfer it to a lightly floured surface and shape it into a tight log that fits your Pullman loaf pan (typically 9x4x4 inches).
7
Place the shaped dough into the greased Pullman pan. Cover with the lid (or plastic wrap if using an open loaf pan) and let it proof again for 45-60 minutes, or until it nearly fills the pan.
8
Preheat your oven to 375°F (190°C).
9
Bake with the lid on for 25 minutes, then remove the lid and bake for another 10-15 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C).
10
Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing to ensure the best texture.

Chef's Tips

•**Storage:** Store pain de mie in an airtight container or bag at room temperature for up to 3-4 days. It also freezes beautifully for up to 3 months; slice it first for easy toast portions.
•**Substitutions:** For an even richer crumb, substitute some of the milk with heavy cream. If you don't have a Pullman pan, a standard loaf pan will work, but the bread will develop a crust.
•**Fun Fact:** The term "mie" specifically refers to the soft, white, crustless interior of bread, perfectly highlighting the main characteristic of this particular loaf.
•**Perfect Toast:** For the quintessential French breakfast, slice pain de mie thinly and toast it to a delicate golden crisp, then serve with butter and your favorite jam or honey.