As I mentioned before, the average consumer tends to take French baking for granted like all the bread they patented. The formulas for some of the bread sold at the grocery store had to come from somewhere and knowing where might make a huge difference to the consumer who is willing to go that extra mile for a high-quality product. Arguably, the most commonly brought bread would be sandwich bread but there is an even better version of bread known by the French as Pain de mie.

This type of sandwich bread is revered for being sweeter than the regular kind thanks to the inclusion of sugar.

This makes it a better choice for making toast or sandwiches. For those who want a better loaf or sandwich bread, it's not only advised to switch to Pain de mie but to know how to make some at home as well. That's where this recipe comes in.

The recipe

Ingredients:

  • 1 cup warm water
  • 3 tbsp milk
  • 1 tbsp active dry yeast
  • 2 tsp salt
  • 2 tbsp sugar
  • 4 cups of bread flour
  • 3 tablespoons unsalted butter

Directions

  1. Cut the butter into 8 pieces. Combine the water, sugar, and yeast in a bowl. Set aside for 10 minutes or until the water becomes bubbly. Whisk in the milk.
  2. Pour the mixture along with the flour and salt. into an electric mixer fitted with a dough and turn on. While the mixture kneads, gradually add the butter by the piece. Knead the dough for 5 minutes. Make sure to stop and scrape down the dough with a rubber spatula in between.
  3. Place the dough in a bowl and cover with plastic to proof. Refrigerate for 2 hours.
  4. Grease the insides of a 9" x 4" Pullman loaf pan with butter and set aside.
  5. Remove the expanded dough from the bowl and punch it down to release excess gas. Shape the dough into a log by using hands to roll it into a cylinder, then twist each end in opposite directions. Place the dough log into the pan and cover it with a lightly greased plastic wrap. Set aside to proof again for 10 minutes. While the dough proofs and preshapes in the pan, preheat the oven to 180°C and position the rack to the lower third position.
  6. Place the pan inside the oven and bake for 25 minutes. Carefully remove the cover from the pan using mitts but do not remove the pan from the oven. Bake for an additional 15 minute or until an inserted thermometer reaches 87°C.
  7. Transfer the pan to a rack to cool for 10 minutes. Remove the loaf by running a sharp knife around the edges and gently flipping over the pan.
  8. Divide the Pain de mie widthwise and serve.

Servings: 1 loaf
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