A Smaller Pain de Mie

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: one 9" loaf

Recipe photo

Pain de mie is a fine-textured, moist bread baked in a special lidded pan. The lid keeps the loaf from crowning, giving it a flat top and perfectly square-edged slices. For toast (and French toast), sandwiches (including our favorite, grilled cheese), and the best bread-and-butter ever, you simply can't beat pain de mie.

While most pain de mie recipes call for a traditional 13" x 4" x 4" pan, this one is perfect for our smaller 9" x 4" pan. If you have the larger pan, see our recipe for classic Pain de Mie.

A Smaller Pain de Mie

star rating (38) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" loaf
Published: 02/05/2010


  • 7/8 cup to 1 cup lukewarm water*
  • 1 heaping tablespoon honey
  • 1 1/2 teaspoons salt
  • 2 tablespoons soft butter
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk powder
  • *Use the lesser amount in a humid environment or during the summer; the greater amount in a dry climate, or during the winter.


1) Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.

2) Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.

3) Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" pain de mie pan. Cover the top of the pan with plastic wrap, to protect the dough as it rises.

4) Let the dough rise for about 60 minutes, till it's within about 1/2" of the top edge of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) Remove the plastic wrap, and slide the greased lid onto the pan. Bake the bread for 25 minutes. Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F. If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.

6) Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

Yield: one 9" loaf, about 18 to 24 servings, depending on how you slice it.


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  • star rating 04/29/2015
  • Donna from Bastrop, TX
  • Bread recipe is awesome! But my flour was too dry and I ended up adding more milk. Well, not calculating the additions.... it flowed out of the pan, while I baked but it worked out to to be a very pretty loaf in the pan! My question is... How many oz of bread dough does this pan hold?

    Donna, we're glad that the taste of the bread was to your liking, despite the volume challenges. If you added additional liquid, you may have ended up with too much dough for the capacity of your pan. A small pain de mie pan, 9 x 4 x 4 inches (23 x 10 x 10 cm, makes a 1.5 pound / 680g loaf. Look for recipes calling for approximately 3 cups / 15 oz / 425g of flour). In the future, hold back on the last 1/4 cup of flour and add it in only if your dough seems too wet and sticky. This will prevent you from having to add additional milk in the future. Happy baking! Kye@KAF

  • star rating 04/03/2015
  • Wendy from Newton, NC
  • Just got done making this bread - had an end with some butter. Everything came out great, I did increase the honey a bit to 2 tablespoons but otherwise I didn't change a thing.
  • star rating 08/22/2014
  • Nancy Foster from Clemson, SC
  • It took an usually long time to get a second rise out of the dough. I used fresh Safe-t Red yeast and followed the recipe exactly. I kneaded the dough for five minutes with a dough hook. The dough behaved well requiring only the additional of about two teaspoons of water. The dough rose normally the first time, approximately double in an hour. I punched it down and placed it in the pan and the frustration began. The dough eventually did rise to within an half inch of the top of the 9x4 pain de mie pan I used. This took two hours and a half hours which is an extremely long in my SC kitchen. I finally gave up and put it into the oven. It turned out a pretty little domed loaf, quite tasty, but never filled the pain de mie pan.
    Hi Nancy, I'm not exactly sure what happened with your loaf, but you might want to check out our blog "my bread didn't rise," for some pointers. And if you call the Baker's Hotline at 855-371-2253, we can help you troubleshoot this recipe further. Barb@KAF
  • star rating 07/26/2014
  • Sam Hall from Dallas, Texas
  • This has become my standard loaf. But I have some questions. I am very careful to measure the water and flour by weight and I mix the dough in my bread machine. Then I form the loaf and put it in the pan. It seems to rise to within 1/2" of the top very quickly, less than 30 minutes. I bake at 350 for 30 minutes and 5 minutes more without the top. The bread is good, but seems to be too dense. How would I fix this? Less flour?
    Hi Sam, you might try letting your dough rise a bit longer before putting it in the oven. Starting with cooler water will extend your rise time in the summer months and may help give you a better crumb. And don't forget you can always call our Baker's Hotline at 855-371-2253 to help you troubleshoot this or any recipe. Barb@KAF
  • star rating 07/03/2014
  • Jennifer from Buffalo NY
  • So disappointed. I was thrilled to get my pain de mie pan. I am an experienced baker (make bread at least 3-4x a week) but this recipe is terrible. I don't know what I did wrong but the dough was hard, very very difficult to knead. I tried both by hand and with my stand mixer. I added some additional water (I used 1 cup originally) which only made the dough slimy. I'll do more searching for a better recipe but won't make this one again.
    I'm sorry to hear of the difficulty. It sounds like your dough may have been too dry to begin with. Once a dough is formed and especially if it's dry, it's hard to incorporate more water, which is why the outside of the dough ended up slimy rather than absorbing the water. If you're measuring your flour by volume, check out our measuring flour page (link at bottom of recipe page)to make sure your not getting to heavy a cup of flour. ~Amy
  • star rating 06/29/2014
  • mmmpork from KAF Community
  • I love love love this recipe. The only difference is I use 8 oz of lukewarm non-homogenized whole milk in place of the powdered milk and water, and I prefer the KAF Organic AP Flour (no synthetic nutrients added). Otherwise, the baking times and quantities work perfectly. I have consistent results with this recipe. I especially appreciate the smaller quantity for those of us that are not big bread eaters. I use my KitchenAid mixer to knead the dough. If I know we won't be eating much bread, I pre-slice and then freeze the loaf. Take out a slice and toast it as needed!
  • star rating 04/17/2014
  • Proverbs3125 from KAF Community
  • I gave a review before so I will just post my question: the 25 minutes baking time do they start once the temp reaches 350 degrees? Thank you!
    Preheat the oven to 350', then place the risen loaf (with the lid on) in the oven - bake 25 minutes, then remove the lid and bake an additional 5 - 10 minutes. When you see it's as golden brown as you like, test the bread to see if the inside has reached 195'-200' to be sure it's baked through. Happy Baking! Irene@KAF
  • star rating 04/05/2014
  • Jenna from Kansas
  • I can't reply to my previous comment, so I will just say this here. The first time I used this recipe, I used active dry yeast. The second time I used Rapid-Rise, which I thought was the "instant" yeast that the recipe calls for. Both failed. I used generic all purpose flour for both. The yeasts were both good, as they both foamed up when added to water. The third time I baked this, I used Julia Child's recipe for pain de mid, which basically the only difference is milk instead of powdered milk. I also used KAF white whole wheat flour and rapid rise yeast, and the results were perfect. Even with the rapid rise, I had 2 proofing sessions that both worked out. I have no idea why this recipe didn't work for me. I bought the pan and the proofer through KAF.
    Sounds like the perfect time to give the hotline a call so that we can help troubleshoot. Nothing big is standing out at the culprit from what you have described. ~ MJ
  • star rating 04/01/2014
  • Jenna from KS
  • Experienced bread baker here. Have tried this recipe twice and despite having my proofer set to 75 degrees, it just will not give me a second rise. My kitchen smells like freshly baked bread that I cannot eat.
    I am sorry the second rise has not flourished. Be sure your are not using rapid rise yeast since rapid rise only produces one good rise. The dough should be soft while somewhat sticky once fully developed. In the first rise, doubling is not critical. Just allow to rise until it becomes puffy. Gently degas, shape and head into the second rise. Let us know how it goes! Elisabeth@KAF
  • star rating 01/20/2014
  • Amy from Iowa
  • Perfect sandwich bread! I hadn't made a plain white bread in years and this is anything but. Soft and tender yet easy to slice thin and absolutely delicious. I do add a touch more honey and a tablespoon of potato flour (just because I happened to have some in the cupboard). This is the third loaf I've made in a week and they have all turned out fantastic. Thanks for another great recipe KAF!
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