📝 About This Recipe
Pain de Mie, literally translating to 'bread of the crumb,' is the sophisticated French answer to the standard white loaf. Distinguished by its incredibly soft, tight-knit texture and thin, golden crust, this bread is enriched with butter and milk for a luxurious mouthfeel. It is the essential foundation for a classic Croque Monsieur or the most elegant afternoon tea sandwiches you will ever serve.
🥗 Ingredients
The Flour Base
- 500 grams Bread Flour (high-protein for structure, approximately 3 3/4 cups)
- 25 grams Granulated Sugar (provides a hint of sweetness and helps browning)
- 10 grams Fine Sea Salt (essential for flavor and controlling yeast)
The Liquids and Enrichment
- 300 ml Whole Milk (lukewarm, approximately 30-35°C)
- 7 grams Instant Yeast (one standard packet)
- 60 grams Unsalted Butter (high-quality, softened to room temperature)
- 1 tablespoon Honey (for moisture retention and a golden hue)
Finishing Touches
- 1 teaspoon Neutral Oil (for greasing the bowl and pan)
- 1 large Egg (beaten with a splash of water for egg wash (optional if using a lid))
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk together the bread flour, sugar, and instant yeast until well combined.
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2
Add the lukewarm milk and honey to the dry ingredients. Use the dough hook attachment on low speed to mix until a shaggy dough forms and no dry flour remains, about 2-3 minutes.
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3
Add the sea salt and continue to knead on medium-low speed for 5 minutes. The dough should begin to look smoother and start pulling away from the sides of the bowl.
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4
With the mixer still running, add the softened butter one tablespoon at a time. Ensure each piece is fully incorporated before adding the next. This enrichment process is key to the bread's silky texture.
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5
Increase the speed to medium and knead for another 8-10 minutes. The dough is ready when it is smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through it without it tearing).
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6
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a rough rectangle.
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8
Fold the top third of the rectangle into the center, then the bottom third over that (like a letter). Rotate 90 degrees and roll the dough tightly into a log that matches the length of your Pullman loaf pan (typically 9x4 inches).
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9
Place the dough log into a greased Pullman pan, seam-side down. If using the lid, grease the inside of the lid as well and slide it on about 3/4 of the way.
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10
Allow the dough to rise a second time for 45-60 minutes. The dough should reach about 1/2 inch below the rim of the pan. Preheat your oven to 190°C (375°F) during this time.
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11
Slide the lid fully closed. Bake for 35-40 minutes. If you don't have a lid, bake uncovered (applying egg wash if desired) until the internal temperature reaches 90°C (195°F) and the top is golden brown.
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12
Immediately remove the bread from the oven. Carefully slide off the lid and turn the loaf out onto a wire cooling rack. This prevents the steam from making the crust soggy.
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13
Resist the urge to slice immediately! Let the Pain de Mie cool completely (at least 2 hours) to allow the internal structure to set properly.
💡 Chef's Tips
Use a digital scale for measurements; bread baking is a science and precision ensures the perfect crumb. Ensure your butter is truly soft but not melted; this allows it to emulsify into the dough properly. If the dough is too sticky, resist adding extra flour; keep kneading and the gluten will eventually come together. For an extra-shiny crust, brush the top with melted butter immediately after taking it out of the oven. To store, wrap in a linen bag or beeswax wrap; it stays fresh for 3-4 days or can be frozen sliced for a month.
🍽️ Serving Suggestions
Classic Croque Monsieur: Layer with ham, béchamel sauce, and Gruyère cheese, then broil until bubbly. French Toast: Slice thick and soak in a vanilla-nutmeg custard for a decadent weekend breakfast. Smoked Salmon Tartines: Spread with herbed cream cheese, topped with lox, capers, and fresh dill. Simple Perfection: Serve toasted with salted French butter and a side of café au lait. Pairs beautifully with a crisp glass of Sancerre or a rich hot chocolate.