Pain de mie is a French sandwich bread with four square corners baked in a Pullman loaf pan. This simple, easy and effortless recipe for Pullman sandwich bread makes a light and fluffy loaf of bread with perfect four square corners, delicate soft texture, soft crumb and delicious flavor that melts in the mouth.
Knead on medium speed for about a minutes scraping the sides of the bowl.
Once all the flour is incorporated.
Knead the dough for three minutes until smooth.
The dough will be soft and sticky.
Next, add the soft room temperature butter.
knead again for 2 minutes until smooth and elastic but still soft.
Note - If using a stand mixer, you may need to add the reserved flour for kneading to prevent the dough from sticking to the bowl. If kneading by hand, use the reserved flour as required for kneading to prevent the dough sticking to the work surface
Prove Dough (1st rise)
Remove the dough from the mixer bowl onto a lightly floured surface.
Form into a smooth ball.
Place in an oiled bowl and cover with plastic wrap.
Leave to rise in a warm place for about an hour until doubled in volume.
Shape the Loaf
When the dough is double in volume invert on to a lightly floured surface.
Divide into two - to make two loaves.
Start to roll like a jelly roll.
Fold from top to the center then again once more towards the end.
Pinch the seams together.
Place into a buttered Pullman loaf pan seam side down.
Prove Loaf (2nd rise)
Cover loaf pan with plastic wrap.
Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
Once you see your dough is almost halfway up the sides - preheat the oven to 190 C / 380 F for at least 10 minutes.
Cover the loaf pan with its lid.
Place the loaf pan on the center rack in the hot oven.
Bake for about 25 to 30 minutes.
The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound.
Partially open the lid and let cool for 10 minutes - before you remove and let cool completely.
Always let bread rest for at least an hour before you cut - this is the hardest part!!
Tips for making the perfect sandwich bread every single time
Measure all ingredients ahead of time so you don't forget anything at the last minute.
For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour then add it to the yeast mixture.
A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don't be tempted to add more flour than mentioned in the recipe.
Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
Leave the dough at room temperature to rise until double in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.