Pain de Mie is a classic French bread perfect for sandwiches or toast. This Pain de Mie recipe is made with flour, milk, water, salt, butter, and yeast and is baked in a Pullman loaf pan, giving the bread its distinctive square shape. Pain de Mie can be stored at room temperature for up to a week.
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What is Pain de Mie?
Pain de mie is a type of French sandwich bread traditionally baked in a Pullman loaf pan, which gives it a uniformly rectangular shape. Pain de mie, French for “bread of crumb,” is a fluffy white bread with a tight crumb and very little crust. The bread is also commonly known as “Pullman bread,” thanks to the loaf pans used in the kitchens of Pullman railway cars during the early twentieth century.
Unlike sourdough or levain-style bread, which pulls from wild yeast starters to develop its signature sour flavor, pain de mie is made with commercial yeast, which yields a more consistent crumb and mellow flavor. The bread’s pillowy texture and subtle sweetness come from including milk and butter.
Brief Highlights Of Our Pain de Mie Recipe:
- Taste: Pain de Mie is a classic French sandwich bread with a mild, slightly sweet flavor. Adding milk and butter gives it a subtle richness, while the salt provides balance. The bread is known for its tender crumb and soft crust, perfect for sandwiches and toasting.
- Texture: Pain de Mie has a soft, tender crumb and a thin, soft crust. It is less chewy and dense than artisan bread and has a fine, uniform texture. The use of milk and butter contributes to its soft and moist interior.
- Method: Making Pain de Mie involves creating a dough with flour, milk, water, yeast, butter, sugar, and salt. The dough is mixed, kneaded, and then raised until doubled in size. It is then shaped, placed in a Pullman loaf pan, and left to rise again. The bread is baked in the pan, resulting in its distinctive rectangular shape. Pain de Mie is a versatile bread that can be used for sandwiches, toast, or simply enjoyed on its own.
Pain de Mie Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Milk: It weakens the gluten and, at the same time, makes it possible to obtain tender bread with a longer shelf life.
- Butter: It interrupts the development of gluten in the dough as egg yolks do by binding to the flour proteins so they cannot bind, making the bread more tender.
- Sugar: Sweet doughs have weak gluten because sugar bonds to water molecules, blocking the flour proteins from doing the same. Sugar's water-absorbing qualities also yield a moist, tender crumb. Since sugar browns quickly, sweet bread can burn before fully cooked, so enriched bread is often baked at lower temperatures.
- Kosher salt: it helps bring out the flavors; it also tightens the gluten structure and adds strength to your dough
- Flour: In this recipe, you can make pain de mie with all-purpose flour or bread flour. Most people prefer to use all-purpose flour because of its convenience, but Pain de Mie made with bread flour, has a more satisfying chewy texture. If you use all-purpose flour, there is no need to make any other adjustments to the recipe.
- Yeast: I use instant dry yeast, but rapid-rise, fast-acting can also be used.
Tools you'll need
- Puffman Pan
- Stand mixer
- Glass liquid measuring cup
- Measuring cups for dry ingredients
- Measuring spoons
- Digital thermometer
- Large bowl for rising
- Clean dish towel or plastic wrap
- Pastry brush
- Cooling Rack
How to Make Pain de Mie
Note: The full instructions are provided in the recipe card below.
In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, dry milk, and sugar. In a small saucepan, heat the milk until lukewarm (100°F to 110°F). The saucepan shouldn’t be so hot that you can’t touch the bottom of the pan. If the milk is too hot, it can kill the yeast, but it won’t incorporate the other ingredients if it's too cool.
Next, in a small bowl, use a fork to whisk the yeast with 1 tablespoon of lukewarm (not hot) water to activate the yeast. Let the mixture sit until it’s bubbly, about 2 minutes. If it’s foamy, the yeast has activated. If not, start again with a new batch of yeast and lukewarm water.
Next, add the yeast mixture and salt to the flour mixture. Avoid placing the yeast mixture and salt in direct contact, which can deactivate the yeast; you can sprinkle some of the flour mixtures on top of the yeast mixture for insurance. Mix on low speed until ingredients are incorporated. Add remaining lukewarm (not hot) water and all of the lukewarm (not hot) milk. Mix on low speed, then increase to medium, until ingredients are incorporated and the dough begins to pull away from the side of the bowl, about 1 minute. Scrape down the sides once or twice if needed to incorporate the ingredients.
It’s okay if a bit of flour remains at the bottom of the bowl—you’ll include it later. Next, incorporate the butter one tablespoon at a time. With the mixer on low speed, add the first tablespoon of butter, divided into smaller chunks. Increase the mixer’s speed to medium and continue to mix until the butter has just disappeared, about 1 minute or so. Repeat this process until all butter is fully incorporated and the dough looks smooth.
Be careful not to overwork the dough by mixing it too fast or too long or letting the butter soften to the melting point. Scrape down the sides of the bowl. The dough may start to detach from the sides of the bowl on its own, or it may stick slightly, but it should feel like a single mass. Add a small piece of butter to a paper towel and use it to butter a large glass bowl.
Using slightly greasy hands that are not overly moist or dry, round your palm into a scoop shape. Gently scoop the dough out of the stand mixer bowl and cradle the dough into the greased glass bowl. The dough should come away easily from the bowl at this point.
Cover the glass bowl with a clean kitchen towel and let the dough rise in a draft-free place at room temperature (68°F to 77°F/20°C to 25°C) until it has doubled in size, about 45 to 1 hour. While the dough is rising, prepare the loaf pan. Use a pastry brush to lightly coat the inside of a 13" x 4" x 4" Pullman Loaf Pan with oil. Start checking on the dough after 45 minutes, especially if your kitchen is very warm, which can speed up the rising process.
If the dough has already doubled in size, move on to shaping. First, lightly flour a work surface. Uncover the dough and your hands or a dough scraper to gently slide the dough away from the sides of the bowl and onto the work surface; gently flip the dough over. Lightly flour your hands by rubbing them on the floured work surface.
Then, working horizontally across the dough, gently push down with the heel of one hand to flatten the dough into an oblong shape about an inch longer than the length of the loaf pan, with the long edges facing you. Next, use your free hand to gently cradle the dough, keeping it in position as your other hand flattens with the heel. At this point, the short ends will be rounded. To achieve a more rectangular shape, fold the short edges of the dough inward toward the dough’s center, just enough so that the long edge of the rectangle is the same length as the pan. Lightly press down on the seams.
When you bake the bread, the dough will expand upward, not sideways, so this is your chance to get the right fit. Gently roll the dough into a thick log. Start with your palms flat on the work surface, your index fingers almost touching, and your thumbs reaching back toward you. The edge of the dough farthest from you should almost touch your index fingers. Gently use your index fingers to start rolling the far edge of the dough toward yourself, eventually using your entire palm and thumbs to roll the dough in on itself.
As you roll, gently use your thumbs to tuck in the edges inward to avoid stretching out the dough. Repeat this gentle rolling motion up to 6 times to create a uniformly thick log. The middle of the log should be about the same height as the ends, and the log should be the same length as the loaf pan. Very delicately cradle the dough log into the prepared pan, seam-side down. Lightly oil a piece of parchment paper large enough to cover the top of the loaf pan, plus an inch or two of overhang.
Let the dough rise a second time at room temperature (68°F to 77°F/20°C to 25°C) in a draft-free place, covered with the oiled parchment paper (oiled side down) and a weight. Using a Pullman pan, let the dough rise with the lightly oiled Pullman lid on top. If you’re baking a loaf with a rounded top, you can use an oiled piece of plastic wrap as a covering instead of the lid or weight. After 30 minutes, start checking the dough. If it rises rapidly and measures ½ inch (about 1 finger wide) below the edge of the pan, move an oven rack to the lower third position and preheat the oven to 390°F/200°C.
For a flat top, leave the dough covered with the Pullman lid. Place the loaf pan on a baking sheet to prevent the bottom crust from browning too much. Place the baking sheet with the loaf pan on the center rack in the hot oven. Start baking as soon as the oven has heated.
(Note that preheating the oven will make the kitchen hotter, which may cause the dough to rise more quickly.) Next, place the loaf pan horizontally in the center of the oven rack.
If the dough rises slowly, continue to let it rest up to 1 hour longer, preheating the oven when it seems to have almost risen. If the dough over-proofs (meaning it rises more than ½ inch below the edge of the pan), try baking without the lid to prevent the loaf from collapsing. Bake until the pain de mie has fully risen and a crust has formed about 45 to 50 minutes. Or until it reaches an internal temperature of 185 to 190 degrees F in an instant-read thermometer.
Carefully remove the lid (if using) and continue baking until the crust achieves an even golden brown or light honey color, about 10 to 15 minutes longer. If the bread collapses during baking or looks underbaked after removing the lid (if using), continue baking for up to 1 hour. Unmold the loaf while it’s still warm.
Next, flip the pan upside down onto a clean dish towel—cool upside down on a wire rack for at least 1 hour before you cut it; this will prevent the steam from escaping and making the Pain de Mie dry. Wrap the Pain de Mie in a cloth and place it in a paper bag. Store it at room temperature for up to 5 days. If freezing, wait until the bread has cooled down entirely. Store it in a freezer bag for up to 3 months—Thaw the loaf at room temperature before serving.
Substitutions
- Flour: While the recipe typically calls for all-purpose flour or bread flour, you can experiment with other types of flour, such as whole wheat flour or a combination of different flours, to add a different flavor and texture to the bread.
- Milk: If you don't have milk on hand or prefer a non-dairy option, you can substitute it with almond milk, soy milk, or any other plant-based milk you choose. Remember that different types of milk may slightly alter the flavor and texture of the bread.
- Butter: If you prefer a dairy-free or vegan version, you can substitute butter with a plant-based butter substitute or coconut oil. Just keep in mind that the flavor and texture of the bread may be slightly different.
- Sugar: The sugar in the recipe adds a touch of sweetness to the bread. Alternatively sweeteners like honey, maple syrup, or coconut sugar can be used. Remember that different sweeteners may affect the flavor and browning of the bread.
- Yeast: If you don't have instant dry yeast, use active dry yeast instead. However, you must activate the yeast in warm water before adding it to the dough. Follow the package instructions for the proper conversion.
Variations
- Herbs and Spices: Add dried herbs such as rosemary, thyme, or basil or spices like garlic powder, onion powder, or paprika to the dough for a savory twist. These additions can complement the flavor of your sandwiches or toast.
- Cheese: Incorporate grated cheese, such as cheddar, Parmesan, or Gruyere, into the dough for a cheesy flavor. Mix it directly into the dough or sprinkle it before baking for a delicious crust.
- Seeds and Nuts: Add a crunchy texture and nutty flavor by including seeds like sesame, poppy, or sunflower seeds in the dough. Add chopped nuts, such as walnuts or almonds, for added richness.
- Dried Fruits: For a touch of sweetness, mix dried fruits like raisins, cranberries, or chopped dried apricots into the dough. They will add flavor and a hint of sweetness to the bread.
- Whole Grains: To make the bread more wholesome, replace a portion of the all-purpose flour with whole wheat flour or other whole grain flour like spelled rye or oat flour. This will add a nutty flavor and increase the nutritional value of the bread.
How to Serve
- Sandwiches: Pain de Mie is often used for making sandwiches due to its rectangular shape and soft texture. It works well with various fillings, such as deli meats, cheese, spreads, vegetables, and condiments. Whether you prefer classic combinations or gourmet creations, the soft and fluffy texture of Pain de Mie provides the perfect base for a delicious sandwich.
- Toast: Toasting slices of Pain de Mie can enhance the flavor and provide a crispy texture. Enjoy it plain or spread with butter, jams, or your favorite spreads. You can also use toasted Pain de Mie as a base for avocado toast or topped with poached eggs for a tasty breakfast.
- French Toast: Pain de Mie makes excellent French toast due to its soft and absorbent texture. Dip slices of bread into a mixture of beaten eggs, milk, and your preferred spices, then cook them on a griddle or in a skillet until golden brown. Serve with maple syrup, fresh fruits, or powdered sugar for a delightful breakfast or brunch.
- Bread Pudding: Stale Pain de Mie is ideal for making bread pudding. Cut the bread into cubes, soak them in a mixture of milk, eggs, sugar, and flavorings, then bake until golden and set. Add ingredients like chocolate chips, dried fruits, or nuts for extra flavor and texture.
- Croutons: Cut slices of Pain de Mie into small cubes, toss them with olive oil and your preferred seasonings, then bake until crisp. These homemade croutons can be used to top salads and soups or as a crunchy addition to other dishes.
How to Store & Re-Heat
To store: Allow it to cool completely after baking. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container to maintain freshness. Keep it at room temperature for up to 2-3 days.
To reheat: Preheat your oven to 350°F (175°C). Remove the plastic wrap or packaging and place the bread directly on the oven rack or a baking sheet. Bake for 5-10 minutes until the bread is heated and the crust becomes slightly crispy. Alternatively, you can slice the bread and toast it in a toaster or oven until it reaches your desired warmth and crispness. Reheating the bread will help restore its softness and freshness, making it enjoyable to eat again.
Make-Ahead
Pain de Mie can be made beforehand to save you time and effort. After baking and cooling the bread, you can tightly wrap it in plastic wrap or place it in an airtight container. It can be stored at room temperature for 2-3 days or refrigerated for up to a week. If you prefer freshly baked bread daily, you can slice the Pain de Mie and freeze individual slices in freezer bags.
Frozen slices can be thawed and reheated as desired, providing freshly baked bread whenever needed. Allow enough time for the slices to thaw at room temperature, or use a toaster or oven to warm them up. Making Pain de Mie ahead of time allows you to enjoy its deliciousness at your convenience without the need for daily baking.
How to Freeze
Baked Pain de Mie can be frozen for up to 3 months: Allow the bread to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil. Then, place it in an airtight freezer ziplock bag and freeze for up to 3 months: Thaw at room temperature for at least 2 to 3 hours, then warm it up in a 300 F oven for 5 minutes.
Tips for Making Pain de Mie
- Use warm milk: In this recipe, warm milk activates the yeast instead of warm water. Be diligent about checking the temperature, which should remain between 100 and 110 degrees Fahrenheit; too hot milk can kill the yeast. If you don't have a thermometer, aim for warm but not hot milk to the touch.
- Measure the flour appropriately: It's important to remember that the measurements listed above are based on grams. Using the scoop-and-sweep method is key if you don't have a scale. First, use a spoon to fluff the flour in its package. Then use the spoon to scoop the flour lightly into your measuring cup. Finally, level the flour with the back of a knife so it's flush with the top edge of the cup.
- Check for doneness: The best indicator is a nice, golden brown color. However, you can always taste-test bread from the center. If the rolls are not cooked but are getting too brown, tent them with foil and continue baking. Another super effective way to know that the bread is ready is to tap it with your knuckles on the bottom and listen for a hollow sound.
- Expect a longer rise: Enriched doughs typically have longer fermentation times, so plan for a slow dough rise.
- Lightly oil your hand: To keep the yeasty dough from clinging to your fingers, lightly oil your hands with canola oil or flour your hands.
- Experiment with different flours: If you have already mastered making pain de mie with basic white flour, experiment with other bread flours to achieve a more dynamic flavor profile. Start by switching to 20 percent whole wheat flour, rye, or potato flour, and adjust the liquid content accordingly. (Whole-grain flours have a coarser texture, which affects the crumb of the pain de mie).
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Avoid over-kneading: As a general rule, undermix the dough and finish with a spatula. The dough should come together easily once you start kneading with the spatula. If the butter melts during the kneading process, the dough will be more challenging to mix, and the finished bread will have a rougher structure and crumb, but the bread will still be bakeable.
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Pay attention to the rise: If the dough has not doubled after 2 ½ hours, you may have overmixed it, your kitchen may be cold, or the butter may be too hot or low in fat. If this is the case, move on to shaping the dough to avoid over-hardening, which can cause the dough to collapse in the oven.
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Use the right pan: To make a flat-top loaf, use a Pullman pan; if you don't have one, you can use a regular pan. The top of the loaf may not be as flat, but the loaf will bake just the same. Pullman loaf pan is often sold under "loaf pan" and usually has a sliding lid. You can also place a baking sheet over an open loaf pan to get an approximation. Learn more about Pullman pans and other types of baking pans.
FAQ
How can I prevent my bread from collapsing during baking?
If the dough over-proofs and rises more than ½ inch below the edge of the pan, try baking without the lid (if using) to prevent the loaf from collapsing. Make sure the bread is not over-proofed during the second rise.
My bread is browning too quickly on the outside but still undercooked inside. What should I do?
You can tent the bread with aluminum foil to prevent excessive browning on the outside while allowing the inside to continue cooking.
My dough is too sticky. What should I do?
Add a small amount of flour (a tablespoon) until the dough becomes manageable, but avoid adding too much as it can affect the texture.
Why did my bread collapse during baking?
Overproofing may cause bread to collapse. Ensure it doesn't rise more than ½ inch below the pan's edge before baking. Also, avoid overworking the dough during shaping.
The crust is too dark or burnt. How can I prevent this?
Place a baking sheet under the loaf pan to shield the bottom crust. Monitor the bread closely during baking, and cover the top if it browns too quickly.
Why is the bread dry or dense?
Overbaking or overworking the dough can lead to a dry or dense texture. Bake until the internal temperature reaches 185-190°F and avoid overmixing the dough.
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📋 Recipe
How to Make Pain de Mie
Tools
Ingredients
- 500 g (4 cups) of all-purpose flour
- 11 g (1 tablespoon)instant dry yeast
- 40 g granulated white sugar
- 125 ml (½ cup ) whole milk
- 250 ml (1 cup) water
- 50 g unsalted butter softened
- 3 g dry whole milk Nido
- 10 g kosher salt
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, dry milk, and sugar. In a small saucepan, heat the milk until lukewarm (100°F to 110°F). The saucepan shouldn’t be so hot that you can’t touch the bottom of the pan. If the milk is too hot, it can kill the yeast, but if it’s too cool, it won’t incorporate with the other ingredients.
- Next, in a small bowl, use a fork to whisk the yeast with 1 tablespoon of lukewarm (not hot) water to activate the yeast. Let the mixture sit until it’s bubbly, about 2 minutes. If it’s foamy, the yeast has activated. If not, start again with a new batch of yeast and lukewarm water.
- Next, add the yeast mixture, and salt to the flour mixture. Avoid placing the yeast mixture and salt in direct contact, which can deactivate the yeast; you can sprinkle some of the flour mixtures on top of the yeast mixture for insurance.
- Mix on low speed until ingredients are incorporated. Add remaining lukewarm (not hot) water and all of the lukewarm (not hot) milk. Mix on low speed, then increase to medium, until ingredients are incorporated, and the dough begins to pull away from the side of the bowl, about 1 minute.
- Scrape down the sides once or twice if needed to incorporate the ingredients. It’s okay if a bit of flour remains at the bottom of the bowl—you’ll include it later. Next, incorporate the butter one tablespoon at a time. With the mixer on low speed, add the first tablespoon of butter, divided into smaller chunks. Increase the mixer’s speed to medium and continue to mix until the butter has just disappeared, about 1 minute or so.
- Repeat this process until all butter is fully incorporated and the dough looks smooth. Be careful not to overwork the dough by mixing it too fast or too long or letting the butter soften to the melting point. Scrape down the sides of the bowl. The dough may start to detach from the sides of the bowl on its own, or it may stick slightly, but it should feel like a single mass.
- Add a small piece of butter to a piece of paper towel and use it to butter a large glass bowl. Using slightly greasy hands that are not overly moist or dry, round your palm into a scoop shape. Gently scoop the dough out of the stand mixer bowl and cradle the dough into the greased glass bowl. The dough should come away easily from the bowl at this point.
- Cover the glass bowl with a clean kitchen towel and let the dough rise in a draft-free place at room temperature (68°F to 77°F/20°C to 25°C) until it has doubled in size, about 45 to 1 hour. While the dough is rising, prepare the loaf pan. Use a pastry brush to lightly coat the inside of a 13" x 4" x 4" Pullman Loaf Pan with oil. Start checking on the dough after 45 minutes, especially if your kitchen is very warm, which can speed up the rising process. If the dough has already doubled in size, move on to shaping.
- First, lightly flour a work surface. Uncover the dough and your hands or a dough scraper to gently slide the dough away from the sides of the bowl and onto the work surface; gently flip the dough over. Lightly flour your hands by rubbing your hands on the floured work surface.
- Then, working horizontally across the dough, gently push down with the heel of one hand to flatten the dough into an oblong shape about an inch longer than the length of the loaf pan, with the long edges facing you. Next, use your free hand to gently cradle the dough, keeping it in position as your other hand flattens with the heel. At this point, the short ends will be rounded.
- To achieve a more rectangular shape, fold the short edges of the dough inward toward the dough’s center, just enough so that the long edge of the rectangle is the same length as the pan. Lightly press down on the seams.
- When you bake the bread, the dough will expand upward, not sideways, so this is your chance to get the right fit. Gently roll the dough into a thick log. Start with your palms flat on the work surface, with your index fingers almost touching and your thumbs reaching back toward you. The edge of the dough that’s farthest from you should be almost touching your index fingers.
- Gently use your index fingers to start rolling the far edge of the dough toward yourself, eventually using your entire palm and thumbs to roll the dough in on itself. As you roll, gently use your thumbs to tuck in the edges inward to avoid stretching out the dough. Repeat this gentle rolling motion up to 6 times to create a uniformly thick log.
- The middle of the log should be about the same height as the ends, and the log should be the same length as the loaf pan. Very delicately cradle the dough log into the prepared pan, seam-side down.
- Lightly oil a piece of parchment paper large enough to cover the top of the loaf pan, plus an inch or two of overhang.
- Let the dough rise a second time at room temperature (68°F to 77°F/20°C to 25°C) in a draft-free place, covered with the oiled parchment paper (oiled side down) and a weight. If using a Pullman pan, you can let the dough rise with the lightly oiled Pullman lid on top.
- If you’re baking a loaf with a rounded top, you can use an oiled piece of plastic wrap as a covering instead of the lid or weight. After 30 minutes, start checking the dough. If it rises rapidly and measures ½ inch (about 1 finger wide) below the edge of the pan, move an oven rack to the lower third position and preheat the oven to 390°F/200°C.
- For a flat top, leave the dough covered with the Pullman lid. Place the loaf pan on a baking sheet to prevent the bottom crust from browning too much. Place the baking sheet with the loaf pan on the center rack in the hot oven. Start baking as soon as the oven has heated. (Note that preheating the oven will make the kitchen hotter, which may cause the dough to rise more quickly.) Next, place the loaf pan horizontally in the center of the oven rack.
- If the dough rises slowly, continue to let it rest, up to 1 hour longer, preheating the oven when the dough seems almost risen. If the dough over-proofs (meaning it rises more than ½ inch below the edge of the pan), try baking without the lid to prevent the loaf from collapsing.
- Bake until the bread has fully risen and a crust has formed, about 45 to 50 minutes. Or until it reaches an internal temperature of 185 to 190 degrees F in an instant-read thermometer. Carefully remove the lid (if using) and continue baking until the crust achieves an even golden brown or light honey color, about 10 to 15 minutes longer. If the bread collapses during baking or looks underbaked after removing the lid (if using), continue baking for up to 1 hour total.
- Unmold the loaf while it’s still warm. Next, flip the pan upside down onto a clean dish towel—cool upside down on a wire rack for at least 1 hour before you cut it; this will prevent the steam from escaping and making the bread dry.
- Wrap the bread in a cloth and place it in a paper bag. Store at room temperature for up to 5 days. If freezing, wait until the bread has cooled down entirely. Store it in a freezer bag for up to 3 months—Thaw the loaf at room temperature before serving.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
