It’s French Week! Pain de Mie–Sandwich Bread at its Finest! France Has it Covered!

best-side-2.jpgPain de Mie is a delicious, fine-grained loaf of flavorful, dense crumb bread–perfect for sandwiches and toast — including French toast! This is no wimpy bread! It can hold its own against any topping or filling—will not tear when you butter it or fall apart when you try to eat your sandwich!

I make one or two loaves a week for my family and if I buy store bought bread, they tell me the flavors are odd and the texture is “pumped with air.” Not to mention, only pure ingredients are added when “made at home.” No high-fructose corn syrup or hydrogenated oils. Only natural goodness–my family is worth the little bit of extra effort.

Please don’t be intimidated by the length of the recipe; I’ve added three different mixing versions for you to choose from. I use my bread machine for mixing and first rise and then finish in the Pain de Mie. I make this so often, I know the recipe by heart. The cost to make this delicious, healthy bread is about $2 per loaf. In my neck of the woods breads, half the size with half the flavor, cost closer to $5.

Pain de Mie aka Pullman

Google the pan and look for Pain de Mie or Pullman pans. I bought both of mine (I have a 2 different sizes) from ebay and the quality of USA-made, heavy-gauged steel will last forever. Mine are still going strong after 7 years of rigorous, weekly use. Once you try this and see how easy it is to make and how wonderful it tastes, you won’t look back! Pain de Mie makes every sandwich taste so much better as well! It’s a “win-win” no matter how you look at it!

Saf Instant Gold Yeast–use for a higher rise in bread & pastry with a higher fat & protein content. Why? That’s an entire other blog post 🙂


  • 2/3 cup whole or 2% milk
  • 1 cup water
  • 6 tablespoons butter
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 1/4 cup dry milk or nonfat dry milk
  • 3 tablespoons potato flour
  • 4 3/4 cups (20 ounces) Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast Saf Gold is recommended due to the higher content of protein & fat in the recipe

    Dough to the left saf gold to the right regular yeast. Top is right after mixing. Bottom is 90 minutes later.


Manual Method:

  • In a large bowl, combine milk, water, butter, salt and sugar.
  • Add dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl.
  • Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it’s smooth and supple. Because of the relatively high fat content of this dough, it’s a real pleasure to work with.
  • Transfer dough to a lightly greased bowl or dough-rising bucket, cover bowl and allow dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.

Mixer Method:

  • Combine ingredients as above, using a flat beater or paddle– mix about 1 minute.
  • Switch to dough hook and knead for 5 to 8 minutes.
  • Transfer dough to a lightly greased bowl, cover bowl or bucket and allow dough to rise until doubled in bulk– 1 to 2 hours.

Bread Machine Method:

  • Place all of ingredients into the pan of your machine, program the machine for Manual or Dough
  • Press Start.
  • When cycle is finished, remove dough and proceed as follows.

Baking for ALL Methods

  • Lightly grease a 13 x 4-inch pain de mie pan.
  • Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log
  • Fit it into the pan.
  • Cover dough& pan with lightly greased plastic wrap or lightly spray top of dough with cooking spray then cover. Drape a kitchen cloth over all to keep things warm for best rise.
  • Allow dough to rise until it’s just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don’t worry, this long rise will give it great flavor).
  • Remove plastic, and carefully place cover on pan
  • Let it rest an additional 10 minutes while you preheat your oven to 350°F.
  • Bake bread for 25 minutes.
  • Remove pan from the oven, carefully remove lid
  • Return bread to the oven to bake for an additional 20 minutes.

Yield: 1 loaf & keeps for up to 4 days at room temperature.

***Chef’s Notes: Replace up to half of the unbleached flour with whole wheat, rye or any of your favorite flours. I also add up to 1/2 cup of whole grains when making whole grain versions. Mix it up! This bread can take it!best2 (1) copy.jpg




21 Comments Add yours

  1. Osyth says:

    Vive la France, vive le pain de mie! Great recipe – I’ve never made it because I’ve been spoiled and could always buy it but you have inspired me (in this land where I am making all our bread because the good stuff is horribly expensive and dare I say it, still not as good as Didier in our village) to have a go. My husband will be your slave!

    Liked by 2 people

    1. Thanks so much, Osyth! Why is bread so alluring?? Maybe because it’s as old as time? The cost & flavor steals the show! Your hubby has his priorities set! lol!

      Liked by 1 person

      1. Osyth says:

        That is quite a question …. I think it is that it is woven into the tapestry of ages and though it wears so many different disguises it is basically all the same – a universal link that joins almost every culture 🙂

        Liked by 2 people

      2. Osyth, have you ever thought of writing? 😉 Your words are so lovely! Tapestry of ages? It doesn’t get any better than this! I think I need to save your comment for a future explanation of bread throughout the ages…gorgeous!! ♥ ~Your humble fan

        Liked by 2 people

      3. Osyth says:

        Haha …. Have you ever thought of cooking ;). Happy to share my humble words when they fit 🙂

        Liked by 1 person

      4. haha! I adore them almost as much as I adore my sweet friend Osyth–such a talent she has! 🙂

        Liked by 1 person

      5. Osyth says:

        Straight back at you, my lovely friend Lana 🙂

        Liked by 1 person

  2. Such a wonderful way of baking bread. Looks amazing! 🙂

    Liked by 1 person

    1. Thanks so much, Ronit!! I got tired of hearing “I want square bread!” So I did some research & solved the problem lol!

      Liked by 1 person

      1. Next think you know they’ll ask for triangle bread! 😀

        Liked by 1 person

      2. haha, Ronit! So true! I’m not sure how I’ll work that one out! ♥

        Liked by 1 person

      3. I’m sure you’ll find a way! 😀

        Liked by 1 person

  3. You have impressed me once again Lana ! I am so inspired, nothing beats homemade. 🙂 x

    Liked by 1 person

    1. Aww! Thanks so much my dear friend! You are so right! Homemade rules! ♥


  4. nancyruth says:

    I’ll have to look into those pans and try this. If it is really good then it will be worth the effort. I bake bread regularly but these pans look a bit fussy.

    Liked by 1 person

    1. Thank you, Nancyruth! I was skeptical too, but these pans are very formidable. I, too, thought they might sit in pan heaven & rarely be used, but soon found them to be very valuable!

      Liked by 1 person

  5. I don’t bake breads but you make it seem easy enough!

    Liked by 1 person

    1. Thanks, Kathryn! They are as easy as pie 🙂

      Liked by 1 person

  6. Wow ! Such gorgeous loaves ! They look lovely , Lana 🙂 looking forward to more fabulous recipes this week 🙂

    Liked by 1 person

    1. Aww! Thank you, Freda! With French as the main focus it should be easy 🙂 I hope 😉

      Liked by 1 person

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