pain de mie
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Pain de Mie

A mild bread with a delicate flavor and velvety crumb. It is baked in a special pain de mie pan so that is is perfectly squared off and has the thinnest crust possible. Great for French Toast.
Prep Time 2 hours 10 minutes
Cook Time 45 minutes
Total Time 2 hours 55 minutes
Servings 1 loaf


  • 1 tablespoon active dry yeast
  • 2/3 cup milk
  • 1 cup water
  • 6 tablespoons unsalted butter
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 1/4 cup nonfat dry milk
  • 3 tablespoons dehydrated mashed potato flakes run through the blender
  • 4 3/4 - 5 cups bread flour

Special Equipment

  • Pullman Loaf Pan


  • Add the yeast and sugar to the water.
  • Set it aside for 10 minutes until it is bubbly and looks creamy.
  • Add the rest of the ingredients and mix until the dough comes together. Knead for 5 minutes by machine or 8 minutes by hand.
  • Transfer the dough to a greased bowl, grease the top of the dough, and cover with a tea towel.
  • Let rise for 2 hours, or until double in bulk.
  • Lightly grease a 13 x 4-inch pain de mie pan.
  • Gently press down the dough and shape it into a 13-inch log.
  • Fit it into the pan.
  • Cover the pan with lightly greased plastic wrap and let the dough rise unil it is just below the lip of the pan, about an hour but possibly more.
  • Remove the plastic.
  • Lightly grease the inside of the cover and slide it onto the pan.
  • Let the dough rise for an additional 10 minutes or so while the oven is preheating to 350F.
  • Bake the bread for 25 minutes.
  • Remove the pan from the oven and take off the cover.
  • Return the loaf to the oven and bake it for an additional 20 minutes, or until the bread tests done. An instant read thermometer, inserted into the center, will read 190F.
  • Remove the bread from the oven and place on a rack to cool completely, taking the loaves out of the pans after 10 minutes.


This bread freezes well.