Pain de Mie
Pain de Mie is a soft, slightly sweet bread with little crust that is ideal for sandwiches or toast. It is similar to Pullman or sandwich loaves.
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Makes: 1 loaf
  • 300 g (10 oz) white bread flour
  • 115 g (4 oz) lukewarm water
  • 80 g (2¾ oz) lukewarm milk
  • 45 g (1½ oz) melted butter
  • 2 tbsp milk powder
  • 4 tsp sugar
  • 4 tsp potato starch
  • 1 tsp dried yeast
  • 1 tsp salt
  1. Mix the milk and water in a bowl. Add the sugar and yeast, mix well and leave for 10 minutes.
  2. In a large bowl mix together the flour, salt, potato starch and milk powder. Add the liquid and the melted butter. Mix to a smooth dough.
  3. Knead for about 10 minutes on a very lightly floured surface.
  4. Place the dough in a lightly-greased bowl, cover and leave in a warm place to allow the dough to approximately double in size.
  5. Turn the dough out, knock back and knead for 2 minutes.
  6. Shape the dough into a log and place in a greased 19cm x 10cm x 10cm (7½" x 4" x 4") Pain de Mie or Pullman loaf tin. Cover and allow the dough to rise until it almost reaches the top of the pan.
  7. Carefully slide the greased cover on the loaf tin and leave in a warm place for a further 20 minutes.
  8. Bake at 150°C/300°F fan oven, 170°C/340°F normal oven for 30 minutes.
  9. Turn the loaf out onto a wire rack to cool.
A lot of commercial sandwich bread is made using the technique of baking in a closed tin. One feature of this loaf is that is doesn't really have a crust. You can still bake this dough in a regular loaf tin and get a delicious bread, however it will have a crust.