Imagine pulling a perfectly baked loaf of Classic Pain de Mie from your oven, its golden crust crackling as you slice into its soft, pillowy interior. This French bread is not just any loaf; it's the secret to making the most delicious sandwiches or the perfect accompaniment to your morning coffee. With a few simple ingredients and a little bit of patience, you can create this bakery-quality bread right in your own kitchen. Ready to impress your family and elevate your breakfast game? Let’s dive into the delightful world of Classic Pain de Mie!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 500g bread flour
- 10g salt
- 10g sugar
- 7g instant yeast
- 300ml warm milk
- 50g unsalted butter (softened)
Instructions
- In a large mixing bowl, combine the bread flour, salt, and sugar. Create a small well in the center of the dry ingredients.
- Dissolve the instant yeast in the warm milk (around 110°F/43°C). Let it sit for 2-3 minutes until it becomes slightly frothy.
- Pour the milk and yeast mixture into the well of dry ingredients. Begin mixing with a wooden spoon or your hands to form a shaggy dough.
- Add the softened butter to the dough and knead thoroughly for 10-12 minutes until the dough becomes smooth, elastic, and no longer sticky. The dough should pass the windowpane test, where a small piece can be stretched thin enough to see light through without breaking.
- Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
- After the first rise, gently punch down the dough to release air bubbles. Shape the dough into a tight loaf that will fit your prepared loaf pan.
- Place the shaped dough into a greased 9x5 inch loaf pan, ensuring it's evenly distributed. Cover again and let it proof for another 45-60 minutes until it rises just above the pan's rim.
- Preheat the oven to 375°F (190°C). If desired, brush the top of the loaf with an egg wash for a golden sheen.
- Bake the bread for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Remove from the oven and immediately turn out onto a wire rack. Let the bread cool completely before slicing to allow the crumb to set properly.
- Once cooled, slice the Pain de Mie into even pieces, perfect for sandwiches or toast. Store in an airtight container at room temperature for 3-4 days.
Tips
- Temperature Matters: Ensure your milk is warm, but not too hot—around 110°F (43°C) is ideal for activating the yeast without killing it.
- Kneading Technique: Knead the dough thoroughly until it passes the windowpane test. This step is crucial for developing gluten, which gives the bread its structure.
- Warm Environment for Rising: Create a warm, draft-free environment for the dough to rise. You can place it in an oven that’s turned off but has the light on, or cover it with a warm towel.
- Don’t Rush the Proofing: Allow the dough to rise until it doubles in size during both the first rise and the final proof. Patience here will lead to a lighter, airier loaf.
- Egg Wash for Shine: For a beautiful golden crust, brush the top of your loaf with an egg wash before baking. This simple step adds an appealing sheen to your bread.
- Cooling is Key: Let the bread cool completely on a wire rack before slicing. This helps the crumb set properly and prevents a gummy texture.
- Storage Tips: Store your Pain de Mie in an airtight container at room temperature for up to 3-4 days. For longer storage, consider freezing slices for quick toast or sandwiches later.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 10mg
