How to Make a Traditional French Pain de Mie (Soft Bread)
Pain de Mie, a traditional French bread, is a soft, square-shaped loaf with a tender crumb and a slightly sweet flavor. It’s known for its uniform texture and soft crust, making it an ideal bread for sandwiches, toast, or enjoying with butter. The term “Pain de Mie” comes from the French word “mie,” meaning the soft, fluffy interior of the bread. Unlike other French breads, which typically have a crusty exterior, Pain de Mie has a subtle, almost pillowy crust.
To make this delightful bread at home, follow this step-by-step guide. You’ll need some patience, but the results will be well worth the wait.
Ingredients:
- 500g (about 4 cups) all-purpose flour
- 10g (2 tsp) salt
- 20g (1 tbsp) sugar
- 20g (2 tbsp) unsalted butter, softened
- 10g (1 packet) active dry yeast or instant yeast
- 300ml (1 1/4 cups) whole milk, lukewarm
- 25ml (2 tbsp) water, lukewarm
- 1 egg (optional, for egg wash)
- 1 tablespoon milk (optional, for egg wash)
Equipment:
- A stand mixer with a dough hook (optional, can mix by hand)
- A bread loaf pan (traditionally 9×5 inches)
- A kitchen towel or plastic wrap for covering the dough
- A pastry brush (if using the egg wash)
Instructions:
1. Activate the Yeast (If Using Dry Yeast)
If you are using active dry yeast, it’s essential to activate it before mixing it into the dough. Start by warming the 25ml of water until it’s lukewarm (not too hot to avoid killing the yeast, around 100°F or 38°C). Sprinkle the yeast over the water and add a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy. If you’re using instant yeast, you can skip this step, as it doesn’t need activation.
2. Mixing the Dough
In a large mixing bowl, combine the flour, salt, and sugar. Create a well in the center and pour in the activated yeast mixture (or just the instant yeast if you skipped the activation step), along with the lukewarm milk. Mix until the dough comes together.
If you’re using a stand mixer, attach the dough hook and knead the dough on medium speed for about 7-10 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a floured surface and knead for 10-12 minutes.
3. Incorporating Butter
Once the dough is smooth and elastic, add the softened butter. Knead the dough again, either in the mixer or by hand, until the butter is fully incorporated and the dough is soft, shiny, and slightly tacky but not sticky. The butter enriches the dough, giving the bread its soft texture.
4. First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for 1-2 hours or until it has doubled in size. The rise time may vary depending on the temperature of your kitchen.
5. Shaping the Dough
Once the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a lightly floured surface and flatten it into a rectangle. Roll the dough up tightly into a log, making sure there are no air pockets inside. Pinch the seams together to seal.
6. Second Rise in the Loaf Pan
Place the shaped dough into a greased loaf pan (9×5 inches). Press the dough gently to fit the pan, ensuring it reaches the edges. Cover the pan with a kitchen towel or plastic wrap and let it rise for another 30-45 minutes, or until the dough has risen to the top of the pan.
7. Preheat the Oven
While the dough is rising, preheat your oven to 375°F (190°C). If you want a golden, glossy finish on the bread, whisk the egg with a tablespoon of milk to create an egg wash. Brush this over the top of the dough just before baking.
8. Baking the Bread
Once the dough has risen, place the loaf pan in the preheated oven. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature of the bread should be about 190°F (88°C).
9. Cooling the Bread
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, turn the loaf out onto a wire rack to cool completely. This step is crucial to avoid a soggy bottom.
10. Serving the Pain de Mie
Once the bread has cooled, slice it with a serrated knife to maintain the soft, tender crumb. Pain de Mie is perfect for sandwiches, toast, or simply with butter and jam.
Tips for Perfect Pain de Mie:
- Temperature of the liquids: Ensure the milk and water are lukewarm. Hot liquids can kill the yeast, and cold liquids may slow down the rise.
- Kneading: Kneading is essential to developing the gluten and creating a soft, airy crumb. Don’t rush the process.
- Resting times: Be patient during the rise times. The dough needs time to develop flavor and texture, and rushing it can result in denser bread.
- Storage: Pain de Mie is best consumed within 2-3 days of baking. To keep it fresh, store it in an airtight container or plastic bag at room temperature. You can also freeze it for up to 3 months.
Conclusion:
Making a traditional French Pain de Mie at home is a rewarding experience that fills your kitchen with the scent of freshly baked bread. The soft, slightly sweet, and buttery loaf is perfect for all occasions, whether you’re enjoying it with a cup of coffee or using it to make the ultimate sandwich. With patience and attention to detail, you can master this timeless French bread and impress your family and friends with your baking skills.