Pain de Mie Sandwich Bread

All crumb, with little crust. I know this might not be the idea you have of a classic French bread, but it is the best way to describe this Pain de mie, which is a delicious French household staple in France.

If you’re looking for a delicious homemade sandwich bread, with a list of ingredients you can almost count on one hand, the Classic Pain de Mie is it. Perfect for making toast in the morning, this every so slightly sweetened bread makes for the perfect canvas for both savory and sweet toppings… And best of all, your house will smell like a bakery when it’s all done!

Growing up in France, I can honestly say that I was not particularly fond of this style of bread. Pain de Mie was and still is sold in every French supermarket and grocery store, sliced and pre-packaged. Seeing these industrial-like, pre-packaged and sliced soft white breads is a vision that never really appealed to me. I much prefer a trip to my neighborhood bakery for a freshly baked, crusty baguette. That said, you can find much better, and much healthier versions in local boulangeries (bakeries), but they’re not as easy to find as you might think.

This quick to assemble, and much healthier version of supermarket Pain de Mie is something I have been making for some years now – and this recipe never fails me!  It gives you the same softness and creaminess as any store-bought French Pain de Mie, but with a much fresher taste and much better ingredients!

You don’t even need any special equipment (a pullman pan is optional). Just a few basic pantry staples and an overnight fermentation to build flavor and character. Ready to bake with me? 

What is a Pain de Mie?

“Pain” means bread and “mie” means crumb, in French. This “Bread of the Crumb” title calls attention to the almost-absent crust on this bread, and its particularly tight crumb – which contrasts with the crunchy crusts and airy crumbs you find in most traditional French breads – such as baguettes, boules and rustic loaves.

This bread is sold in every French supermarket and grocery store, sliced and packaged. Think Wonder Bread, just much healthier and much less gummy! If you sneak into the cupboards of any given French kitchen (in any region of France), chances are you will find a package or two of Pain de Mie.

It is also particularly enjoyed by French families because it keeps fresher longer than French-bakery breads, owing to the fat in it from the oil and milk, which other French breads typically lack. It keeps very well inside its package, for up to a week, and freezes well too! 

It is beloved for its mild taste and soft and creamy texture, which makes it very versatile and perfect for breakfast toasts, sandwiches, French Toast, canapés or even soup croutons. Its original squarish shape also makes it ideal for preparing a Croque-Monsieur. 

Ingredients you’ll need for Pain de Mie.

This recipe comes together comes together quite easily, but it does require some planning as the dough needs to slowly ferment in your fridge overnight, to help build flavors and aroma. Here is a detailed look at the ingredients you’ll need for this classic french bread. 

• All-purpose flour – Typical and found in every pantry, all-purpose flour provides the gluten and strength needed for this dough, and stands up well to the overnight fermentation.
• Milk – No water in this dough, unlike in the vast majority of French breads. Make sure you use 2% or whole milk. 
• Instant yeast – I like to use instant yeast for this recipe, quick and easy ! 
• Honey – Honey adds a kiss of sweetness and helps feed the yeast during the overnight fermentation. It also adds a very beautiful aroma while baking. Light or dark honey work both work great. 
• Vegetable Oil – The oil along with the milk provides the fat necessary to keep the crumb soft and moist – for a longer period, as well. You can use an oil labeled as “vegetable oil”, I found that Canola Oil and Flaxseed Oil work well for this recipe too. 
• Salt – A pinch of salt in bread is necessary for flavor.

Frequently Asked Questions

Do you need a stand mixer to knead the Pain de Mie?

You can use a stand mixer if you want, but this isn’t mandatory. I do mine by hand! You simply need to mix all the ingredients until they come together into a rough, sticky dough. And that’s it! This usually takes about one minute, and there is no extra kneading required.

How long does Pain de Mie last?

Pain de Mie lasts up to 1 week, well wrapped in a plastic ziplock bag.

Can you freeze Pain de Mie?

Yes absolutely. Pain de Mie freezes well, for up to 3 months well wrapped in a plastic ziplock bag.

How do you enjoy Pain de Mie?

Pain de mie is super versatile! It’s soft, slightly sweet, and has a fine crumb, making it perfect for:

• Sandwiches. Think classic ham and cheese, tuna salad, or even a decadent croque monsieur.
• Toasts for breakfast. Slathered with butter, jam, or even a drizzle of honey. It crisps up beautifully.
• Grilled cheese.
• French Toasts. Its softness and slight sweetness makes it perfect for French toasts.

Audrey’s baking tips

• As with most French baking, I recommend using a food scale for accurate measurements. 
• Pain de Mie is traditionally baked in a lidded Pullman bread pan. The lid constrains the expansion of the the dough and ensures a tighter crumb and perfect square shape. Because I do not have a Pullman pan, I have always made my Pain de Mie in a regular loaf pan (9″ x 5″ x 3, with no lid). And I am happy to say, although the top has some room to rise and crack, this recipe still produces a tight and creamy crumb, with a paper-thin soft crust.
• If you have a pullman pan, feel free to use it, and if not, you’ll still get great results!
• This recipe is very easy to make, and does not require a stand mixer. Although you can use one if you wish.
• Plan ahead : the dough should be prepared the day before, and be allowed to sit covered, overnight in the fridge. This creates a slow rise, with a lot more flavour!

I hope you’ll enjoy this Pain de Mie Sandwich Bread recipe as much as I do! And if you have any questions, please leave a comment. 

More French Breakfast recipes to try: 

• French Bakery Almond Croissants 
• Classic French Toast (Pain Perdu) 
• Classic French Butter Brioche
• Classic French Crêpes

Pain de Mie Sandwich Bread

Print Recipe

Serves: 1 loaf Prep Time: 1 hour + overnight Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 23 voted )

Ingredients

3 3/4 cups + 1 tbsp (480g) All-Purpose Flour
2 1/4 tsp (7g) instant yeast
1 1/2 tsp (8.5g) salt
1 1/4 cup (305ml) warm milk (whole milk)
1 1/2 tbsp (30ml) honey
2 tbsp (30ml) vegetable oil

Instructions

1. The day before - In a large bowl, using a wooden spoon or your hands, mix all the ingredients together into a ball and knead for just 1 minute. The ball should be soft and slightly sticky, but become smooth as you knead it. Do not over-knead.
2. Ferment the dough - In the same bowl, shape the dough into a ball, cover with plastic wrap and place in the bottom of your fridge overnight, or 8-12 hours.
3. The next morning - Remove the dough from the fridge. Let the dough sit on your countertop, in the bowl for one hour, to drop in temperature and continue fermenting.
4. Punch the air out of the dough, transfer the dough onto a lightly floured working surface, shape it quickly into a loaf and place into your greased loaf pan. Let rise for an additional hour.
5. Preheat the oven to 350°F (180°C) with a rack in the middle. 
6. Optional: Take a lame to the bread. Using a razor or very sharp knife, score the top of your loaf from one end to the other, starting from 1 inch in.
7. Place the loaf in the oven for 20 minutes. After 20 minutes, take a sheet of foil and lightly drape it over the loaf and bake for an additional 20 minutes. This prevents the top from getting too brown. 
8. Removed from oven, let cool on a rack for 20 minutes and remove from the pan.