Pain de mie, sometimes called “sandwich bread,” is one of the most popular French breads around, with its tender close-knit crumb and soft crust. For sandwiches, French toast, and other favorites, it has a look very much different from that of baguette or other rustic bread. Its name, meaning “bread of crumb,” tells one about the soft, moist interior which makes it ideal for smooth slicing and a myriad of uses.

We are going to follow a step-by-step recipe guide for pain de mie with ingredient selection and the precise technique to shape the dough in a way that leads to an attractive loaf.

For Pain de Mie
Only a few basic ingredients will give you bread that has a soft crumb, mild flavor, with this recipe:

Bread Flour: 500 g. Bread flour has the advantage of higher protein level content. This allows the production of a slightly chewy texture
Milk: 250 grams (whole milk is preferred to give a more rich crumb)
Water: 50 grams
Butter: 40 grams, softened and easy to mix
Salt: 10 grams
Sugar: 30 grams
Yeast: 10 grams, instant or active dry
This dough will grow into one standard loaf that could be sliced and eaten freshly or toasted.

Step 1: Mixing the Dough
Activate the yeast (if using active dry yeast): If you’re using active dry yeast, mix together yeast and sugar and lukewarm water, let sit for 5-10 minutes or until frothy. You can add instant yeast right into the flour.

Dry ingredients: In a big bowl combine bread flour, salt, sugar.

Add the wet ingredients: milk, water and melted butter. Mix until all wet ingredients just come together in a mass.

Work the dough: Place the dough on a floured surface and knead it for 8-10 minutes until it comes out shiny and smooth and elastic. Use a stand mixer: Attach the dough hook, knead in medium speed for 5-7 minutes. The dough should have a slight stickiness, not sticky.
Bulk Fermentation- First Rise
Place the dough in a lightly greased bowl: Cover the bowl with a damp cloth or plastic wrap to prevent the dough from drying out.

Let the dough rise: Let the dough rise in a warm, draft-free area for 1.5 to 2 hours, or until it doubles in size. A longer, slower rise enhances flavor and creates a soft crumb, so don’t rush this step.

Check the dough: The dough is ready when it has doubled in volume and springs back if you gently press the dough with your finger.

Step 3: Shaping the Dough
Prepare the loaf pan: Grease a standard 9×5 inch loaf pan with butter or a non-stick spray.

Let it fall and then turn it out onto a floured surface. Roll or pat it out into a rectangle the same width as the loaf pan.

Roll into a log: Take that dough and roll up tightly starting from the short edge. Tuck the seams and edges in as you roll up.

Shape it into the loaf pan: Place the dough seam side down into your prepared loaf pan and flatten it slightly as you tuck it in to make an even layer.

4. Rise (Proof): Cover; let rise, about 45 minutes to an hour until it has crowned to around an inch above the rim of your pan.

Preheat oven: About 15 minutes before the end of the proofing time, preheat your oven to 375°F (190°C).

Check for readiness: The dough should look puffy and will spring back slowly when gently pressed with a finger. This rise helps the loaf get its classic domed shape.

Step 5: Baking the Pain de Mie
Bake the loaf: Put the pan in the middle of the oven and bake for 30 to 35 min, or until the top is nicely golden and the loaf sounds hollow when tapped on the bottom. If you want the crust a little less crispy, you can cover the loaf with aluminum foil halfway through the baking time.

Cool the loaf: Remove the loaf from oven and let cool in the pan for 10 minutes. Then gently turn it out onto a wire rack to cool completely before slicing. Cooling is important because it sets the crumb and makes for cleaner slices.

Tips for Perfect Pain de Mie
Measure carefully, particularly when using doughs of extreme hydration, to maintain optimal crumb structure and texture.

Use good butter. The fat in butter adds as much softness as flavor. Butter with a greater percentage of fat than most will make an obvious difference.

Control your proofing. Proof only for the absolute right amount of time. Underproofed dough is dense; overproofed can collapse on you in the oven.

Experiment with different amounts of milk and water: With whole milk, you are adding so much richness, but for a more delicate loaf, the milk/water ratio might need to be changed just a bit.

Brush melted butter: To get that crust so soft and tender, brush melted butter right when the loaf comes out of the oven.

Variations to Try
Pain de mie is very flexible. Here are some variation ideas for your consideration:

Whole Wheat Pain de Mie: Replace half of the bread flour with whole wheat flour for a heartier loaf.
Herb and Garlic: Add 1-2 teaspoons of dried herbs, thyme or rosemary, and a clove of minced garlic to the dough for extra flavor.
Honey or Maple: Replace the sugar with honey or maple syrup to add a touch of natural sweetness.
Pain de Mie Enjoyment
Best fresh from the oven. It will be at its best within a few days of baking. Plus, pain de mie does toast up with a lovely soft texture. Some ways to enjoy it.

Classic Sandwiches: With a tender crumb, pain de mie is fantastic for deli-style sandwiches, grilled cheese, or PB&J.

French Toast: Its absorbent crumb makes it fantastic for soaking up custard to make a rich, fluffy French toast.
Croutons or Breadcrumbs: Bread could be cubed and toasted for homemade croutons, or ground into fresh breadcrumbs.
Should you have leftovers, pain de mie freezes well. It’s best to slice before freezing so you could just reach in and pull out single pieces as needed. Tight plastic wrap and then sealed in an airtight bag works best.

Conclusion: The Joy of Homemade Pain de Mie
Baking pain de mie at home is rewarding, and it yields a loaf perfect for all uses. Pain de mie has a tender crumb, a mild flavor, and a soft crust, hence it can be used to elevate meals from simple sandwiches to special French toast made on the weekends.