Pain De Mei

Pain de mie

This delicious, fine-grained loaf is perfect for sandwiches and toast -- including French toast and melba toast.

Read the King Arthur's Flour blog about this bread, with additional photos, at Bakers' Banter.


•  ⅔ cup Whole milk
•  1 cup Water
•  6 T Unsalted butter
•  2¼ t Salt
•  3 T Sugar
•  ¼ cup Nonfat dry milk
•  3 T Potato flour
•  4¾ cups King Arthur unbleached all-purpose flour
•  2 t Instant yeast


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. The dough will look shaggy and dry, but do not add more liauid. 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. 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 1½ hours, depending on the warmth of your kitchen.
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, as a longer 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