Dainty Tea-Sandwich Bread

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Dainty Tea-Sandwich Bread

star rating (4) rate this recipe »
Published prior to 2008

The best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded 13" x 4" x 4" pan. The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice.

3/4 cup milk
1 cup lukewarm water
6 tablespoons butter
2 teaspoons salt
3 tablespoons sugar
1/3 cup Baker's Special Dry Milk or nonfat dry milk
1/3 cup potato flour or heaping 3/4 cup potato flakes
3 cups King Arthur Unbleached All-Purpose Flour
1 1/2 cups King Arthur 100% Organic White Whole Wheat Flour*
2 1/4 teaspoons instant yeast

*Use all-purpose flour exclusively, if you like; but believe me, your family will never notice the substitution of a cup of organic white whole wheat flour for part of the all-purpose.

Combine all of the ingredients, and mix and knead them—by hand, mixer, or bread machine—to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.


  • star rating 08/06/2013
  • pmiker from KAF Community
  • A very nice bread. It has been described as lightly sweet and cake like in texture. I grind my own flour and used potato flakes and found that I needed a bit more water. No other changes in the recipe.
  • star rating 03/28/2011
  • MGW960W from KAF Community
  • This turned out perfectly the first time I made it in my new pan. Thank you! I put the lid on the pan when the bread was about an inch lower than the top, having read of spill-overs by other bakers. Mine did not spill over at all, has the same professional look of the picture on the recipe, and tastes heavenly. Another success, thanks to KAF. You folks are the best!
  • star rating 05/28/2010
  • Kalonni from Loma Linda, CA
  • This bread comes out lovely, when the recipe actually works for me. I have baked three loaves in my 13X4X4 Pullman pan and twice ribbons of dough have found their way out of the pan, making me think that the recipe is for a larger pan... If anyone has suggestions, I would definitely appreciate them.
  • star rating 03/17/2009
  • from
  • This bread came out perfect and it was very easy to make. It had a very tender crumb an a crispy exterior, just perefect to make sandwiches. Thanks!