Pain de Mie (French Sandwich Bread)

Name: Pain de Mie (French Sandwich Bread)
Prep time: 2 h 45 min
Cook time: 30 min
Total time: 3 h 15 min
Cuisine: European, Mediterranean, French
Ingredients: 200 ml Warm Water (about 100°F / 38°C); 7 g Active Dry Yeast (2 ¼ tsp); 440 g Bread Flour (3 ½ cups); 24 g Sugar (2 tbsp); 9 g Salt (1 ½ tsp); 100 ml Warm Whole Milk (about 100°F / 38°C); 42 g Unsalted Butter (3 tbsp, room temperature); Olive Oil (for greasing the bowl); Butter (for greasing the Pullman pan)

9 steps

Prep:2h 45minCook:30min

Pain de Mie is a soft, fine-crumbed French sandwich bread, perfect for toast, sandwiches, and French toast. Using a 9x4x4-inch Pullman loaf pan ensures a uniform shape and delicate texture.

Updated at: Tue, 25 Feb 2025 15:12:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories164.2 kcal (8%)

Total Fat5.1 g (7%)

Carbs25.1 g (10%)

Sugars2.2 g (2%)

Protein4.2 g (8%)

Sodium253.3 mg (13%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

200mlWater

Warm, about 100°F / 38°C

7gDry Yeast

Active

440gBread Flour

24gSugar

9gSalt

100mlWhole Milk

Warm, about 100°F / 38°C

42gUnsalted Butter

room temperature

Olive Oil

for greasing the bowl

Butter

for greasing the Pullman pan

Instructions

Activate the Yeast (10 minutes)

Step 1

In a small bowl, combine the warm water and yeast. Stir gently and let it sit for 5–10 minutes, until foamy. If the yeast doesn’t foam, discard and start over with fresh yeast.

Mix the Dough (5 minutes)

Step 2

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the bread flour, sugar, and salt. Add the activated yeast mixture and warm milk. Mix until a rough dough forms.

Incorporate the Butter

Step 3

Add the room-temperature butter, a little at a time, and knead until fully absorbed into the dough.

Knead the Dough (8–15 minutes)

Step 4

If using a stand mixer: Knead on medium speed for 8–10 minutes, until the dough is smooth and elastic. If kneading by hand: Turn the dough onto a lightly floured surface and knead for 12–15 minutes, until soft and slightly tacky but not sticky.

First Rise (Bulk Fermentation) (60–90 minutes)

Step 5

Lightly grease a large bowl with olive oil and place the dough inside. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size.

Shape the Dough (5 minutes)

Step 6

Punch down the dough to release air. Turn it onto a lightly floured surface and shape it into a tight log to fit a 9x4x4-inch (23x10x10 cm) Pullman loaf pan. Grease the Pullman pan with butter, then place the dough seam-side down in the pan.

Second Rise (Proof) (45–60 minutes)

Step 7

Cover the loaf pan with a towel and let the dough rise until it reaches about ½ inch (1 cm) below the rim of the pan. If using a Pullman pan lid, slide it on just before baking.

Bake the Bread (25–30 minutes)

Step 8

Preheat the oven to 380°F (193°C). With a lid (Pullman-style): Bake for 25–30 minutes. Without a lid (for a domed top): Bake for 30–35 minutes, tenting with foil if needed. The bread is done when its internal temperature reaches 190–195°F (88–90°C) (check with an instant-read thermometer).

Cool and Store (15 minutes)

Step 9

Let the bread cool in the pan for 10 minutes before inverting onto a wire rack. Cover with a clean kitchen towel for 5 minutes to keep the crust soft. Allow to cool completely before slicing for the best texture.