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Classic Pain de Mie / French Sandwich Loaf

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© 2020 |

© 2020 |

Pain de mie (literally means crumb bread) is a fine-crumb, soft tender French sandwich bread baked in a special bread pan with a lid, which keeps the loaf from crowning, giving it a flat surface and square-edged slices and keeps the crust as thin and soft as possible. The main difference between pain de mie and regular white bread is that pain de mie uses milk, whereas most white bread recipes call for water.
If you don't have a pullman pan, just cover a normal bread pan first with a piece of baking paper, then with a heavy baking tray as the weight to hold it down. Besides sandwiches, this bread makes amazing toast, grilled cheese, and French toast.

  • 7 g Active dry yeast
  • 320 ml Whole milk, lukewarm
  • 550 g All-purpose flour
  • 1 tbsp Raw sugar
  • 1 tsp / 7 g Sea salt
  • 3 tbsp / 42 g Butter, at room-temperatur
  1. Dissolve the dry yeast in warm milk and set aside for 5 minutes. Place flour, raw sugar, and salt in the bowl of your mixer fitted with a dough hook.
  2. Add in milk-yeast mixture and mix at low speed for about 1-2 minutes. Then increase the speed to medium and knead for 4-6 minutes.
  3. With the mixer running at medium speed, add the butter one tablespoon at a time. Once all of the butter has been incorporated into the dough, stop the mixer and turn out the dough on a lightly floured work surface. Shape the dough into a ball and place it into an oiled bowl, cover with plastic wrap, and let rise for about 2 hours until double in volume.
  4. Gently deflate the dough and shape into a ball. Cover with a plastic wrap and set aside to rest for 15 minutes. Grease a 26x12x9cm pullman loaf pan with butter. Set aside.
  5. Pat the dough out into a rectangle. Roll it up just like you do the jelly roll and pinch the seam together. Place into the prepared loaf pan with seam side down. Cover loaf pan with plastic wrap. Let rise in a warm place for about an hour until almost 2 inches from the top rim of the loaf pan.
  6. Preheat the oven to 190C/375F. Remove the plastic wrap and cover the loaf pan with its lid. Bake for about 30 minutes in the center of hot oven.
  7. Open the lid and let cool for 10 minutes before turning out onto a wire rack and let cool completely. | © 2020 | | © 2020 |

© 2020 |


Amy (Savory Moments) 17/11/20 13:34

What a neat loaf of bread - I don't think I've ever seen one like this with such a flat top. It looks delicious for sandwiches.

foodtravelandwine 17/11/20 14:40

Delicious!....I love the texture of the interior....yummy yummy!!........Abrazotes, Marcela

Kitchen Riffs 17/11/20 14:47

Such a nice loaf! I haven't had pan de mie in a long time. Well I have in sandwiches that I've purchased, but haven't made it or purchased it from a bakery in a long time, I mean. :-) I've been more into rustic-style bread, which is nice; but really not so appropriate for sandwiches. This looks terrific -- thanks.

The Exclusive Beauty Diary 17/11/20 14:52

That bread look perfect. And how you serve it is even more beautiful.

New Post -

Nancy Chan 17/11/20 15:20

You made a perfect and beautiful sandwich loaf.

Tom 17/11/20 15:28's a square deal!

Marissa 17/11/20 17:23

Love this simple, versatile loaf, Angie. Perfect for sandwiches with holiday leftovers!

Martyna 17/11/20 21:36

This looks very delicious 😊

tigerfish 17/11/20 21:43

What a classic! It goes with anything including curries :p (cos my family just had bread dipped in curry today, so I am thinking of that)

Liz That Skinny Chick Can Bake 17/11/20 22:30

What a gorgeous loaf, Angie! The fine crumb is perfect for sandwiches!

Raymund 17/11/20 22:45

That bread looks perfect, better than the ones I buy in the grocery

Debra Eliotseats 18/11/20 00:12

I have heard of pullman loaves but never have heard of a covered pan. Thanks for the tip if we don't have one!

yonosoymillenium 18/11/20 09:38

guau, te ha quedado un pan bimbo precioso, seguro que estaba delicioso.

Paola Pepe 18/11/20 10:44

E' perfetto questo pane! bravissima!

Victoria 18/11/20 11:08

Thank you very much for the amazing post!

Natalia 18/11/20 14:29

I am addicted to baking bread at home, I will try that one too, looks amazing and so delicate and fluffy!

2pots2cook 18/11/20 18:06

So into breads these days ! Great one !

Pam 18/11/20 18:25

You are seriously the queen of homemade bread. This one looks perfect and so tasty for sandwiches.

Dawn @ Words Of Deliciousness 20/11/20 03:56

Beautiful bread. Homemade bread is always the best. This be wonderful for sandwiches.

Suja Manoj 20/11/20 20:41

Amazing post, bread looks so delicious.

SavoringTime in the Kitchen 23/11/20 22:16

I have that pan and have yet to use it (although I think mine is a larger one). What a beautiful crumb!

Anonymous 24/11/20 19:06

Milk is great for making bread nice and soft. It's very rare for me to make white bread, but looking at this, I sort of want a slice.

Choclette x

Angie's Recipes 28/11/20 04:33

@TerrySorry, I meant to say BUTTER. But you certainly can use beef or pork drippings instead, which I use very often in my baked goods.


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