Pain de Mie

star rating (117) rate this recipe »
Recipe photo

Pain de Mie

star rating (117) rate this recipe »
Published prior to 2008

This delicious, fine-grained loaf is perfect for sandwiches and toast -- including French toast and melba toast. Read our blog about this bread, with additional photos, at Flourish.

2/3 cup (5 3/8 ounces) milk
1 cup (8 ounces) water
6 tablespoons (3 ounces) butter
2 1/4 teaspoons salt
3 tablespoons (1 1/4 ounces) sugar
1/4 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk
3 tablespoons (1 1/4 ounces) potato flour
4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast

Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar. Add the 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 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, depending on the warmth of your kitchen.

Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours.

Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the cycle is finished, remove the dough and proceed as follows.

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, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the 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 the plastic, and carefully place the cover on the pan, let it rest an additional 10 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 20 minutes, or until it 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. Yield: 1 loaf.

Reviews

1 23456789101112  All  
  • star rating 04/29/2015
  • Vanessa from Temecula, CA
  • This is consistently an excellent loaf (I've only made it three times, but it's always good!) And, it's the loaf my kids ask for when they know I'm baking bread! I really need to get another pan so I can make two at once....
  • star rating 03/16/2015
  • Judy from Winnipeg
  • Tried to make 2 loafs this weekend and they didn't rise at all I tested the yeast and it was good not sure what went wrong

    Bread doesn't rise for many reasons: a cold environment, too hot of water when mixing, and too much flour are some of the leading causes. Give our Bakers a call at 1-855-371-2253 and we'll help you out. Happy baking! Laurie@KAF

  • star rating 03/15/2015
  • viscountessastarte from KAF Community
  • Made this today using my new Pain de Mie loaf pan. It was easy and made a beautiful loaf. Can't wait to try it with a honey wheat next. My husband said he can't remember ever having better white bread.
  • star rating 03/07/2015
  • Jen from Pa
  • My first attempt using this pan. My bread came out beautifully and I love it. Followed up with the honey oat bread in the large pain de mie..also successful and so good. About to try dainty tea loaf. Thanks King Arthur.
  • star rating 02/17/2015
  • RachelS from KAF Community
  • I have made this twice now and followed the recipe except I didn't have potato flour, so I just used regular flour. For some reason my dough flows through the top of the pan and the lid while baking. Would anyone know why? The bread still turns out perfect and I am using the 13x4 pan.
  • star rating 02/15/2015
  • Stephanie from New York, NY
  • I think the directions should include different directions for the rising phases, specifically for cold conditions, as it makes a huge difference when using active yeast and not specifying warm water. Another of our fellow bakers put in that she proofed on a heating pad, and that was the only way I could get a rise to happen in my cold kitchen. Still, the bread is delicious (I have made it many times before moving to this new apartment), and does turn out well as long as the rise goes well.
    Sorry to hear you had trouble with the recipe rising. Our baker's hotline is here to help troubleshoot, so please give us a call or drop us an email so we can assist. ~ MJ
  • star rating 02/12/2015
  • Julia from Arizona
  • I have made this before following the recipe exactly to the gram and the bread came out perfect. I actually tweak this recipe nowadays and add a tablespoon of flax seed and substitute about 3 ounces from the 20 ounces of white flour with oat flour. I have a lot of oat flour on hand and I have to use it up. I also had to substitute the potato flour with tapioca flour as that is what I had in the pantry. I reduced the sugar to 2 tablespoons. I might want to reduce to 1 tablespoon one day. As long as I weigh the ingredients, I can get away with having a perfect loaf. Love it and thank you!!
  • star rating 02/12/2015
  • Totalcolour from KAF Community
  • I have made this so many times I have lost count. I did make a slight change last week, I added some grains (the mixed KA grains/seeds). I used 1/2 cup and a TB's extra water. I don't usually mess with success, but was asked for a "seedy" bread. It was simply spectacular! Since there are only 2 of us, I usually slice the bread and freeze small packets. It holds up well in the freezer. I use it for packed lunches: it thaws well while I cook breakfast, or 10 seconds in the microwave works well too.
  • star rating 02/08/2015
  • April from Bloomington, IN
  • Beautiful and tasty...and easy! I was worried because at first, the dough was pretty wet and shaggy but came together nicely after kneading. I resisted the urge to add more flour... I'm glad I did! Yields a nice tender loaf exactly right for the big Pullman pans. I have this bookmarked, and will make it again!
  • star rating 01/26/2015
  • Miles from Honolulu
  • Found a awesome bread recipe for my Pain de Mie Pullman pan. It turn out perfect. I follow the recipe to the T. And it was so easy to make. Yes it also taste great now my go to bread recipe. I ready to try another I gotta look for one. Thanks KAF
1 23456789101112  All