| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 178 | 3g | 1.5g | 33g |
| sugars | fibre | protein | salt |
| 3g | 1g | 6g | 0.4g |
About Pan de Mie
Say bonjour to your new favorite everyday bread, Pan de Mie. This classic French sandwich bread is the epitome of softness and delicateness. It’s the perfect addition to your breakfast table and beyond, thanks to its mildly sweet flavor infused with a hint of buttery goodness and the incomparable flaky, soft interior encased by a thin, crusty exterior.
The Story Behind Pan de Mie
The name ‘Pan de Mie’, in French, translates to ‘Bread of Crumb’, which alludes to its distinctive soft and fine texture. Historically, French households favor it for its filling and versatile nature. Despite its simplicity, this bread is a staple in many glorious
French sandwiches, such as Croque Monsieur and Croque Madame. Pan de Mie also shines beautifully when paired with savory spreads or when toasted and lathered with good old-fashioned
jam and butter.
Unveiling the Magic in Pan de Mie
What makes this unassuming loaf so special? Well, it all boils down to the balance of simple ingredients – warm water, active dry yeast, bread flour, unsalted butter, salt, and just the right amount of sugar. All it calls for is a precise balance of these elements, coupled with some patience during the process of kneading and proofing, which grants this marvelous bread its palate-pleasing sensations.
The warm water and active dry yeast work together to form the foundation of the loaf. They activate the fermentation process, bringing about all those beautiful air pockets that contribute to the bread’s distinctive crumb structure. Meanwhile, the bread flour, unsalted butter, and salt lend their own unique qualities to really define the taste and texture of Pan de Mie. Lastly, a touch of white sugar lends a subtle sweetness to the dough, balancing out the savory nuances of the other ingredients.
Putting Pan de Mie to Use
Given its tender crumb, light sweetness, and divine buttery aroma, Pan de Mie is truly a versatile bread. It can be an incredible base for
leftover bread recipes, is perfect to savor with your morning coffee, or slathered with cream cheese to quell those afternoon hunger pangs. When the day winds down, consider using thick slices of this bread as a welcoming base for a warm helping of
French toast at dinner, making your meal a comforting, and satiating one. Ultimately, every loaf of Pan de Mie invites you to dive into a symphony of fluffy, buttery goodness that is sure to tantalize your taste buds.
What You’ll Need
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 tablespoons white sugar
- 1.5 teaspoons active dry yeast
- 2.5 cups bread flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
Method
Step One
Begin by preparing your yeast. Dissolve the 2 tablespoons of white sugar in the 1 cup of warm water. Now, stir in the active dry yeast. Allow it to rest for about 10 minutes, or until the mixture becomes foamy and creamy.
Step Two
In a separate large mixing bowl, combine the 2.5 cups of bread flour and the 1 teaspoon of salt. Make a well in the center of the flour mixture.
Step Three
After your yeast mixture has rested, pour it into the well in the center of your flour mixture. Add the 2 tablespoons of softened unsalted butter. Mix together until the ingredients are fully combined and a dough begins to form.
Step Four
Turn your dough out onto a lightly floured surface. Knead it for about 10 minutes, or until it is smooth and elastic. You can add additional flour as needed to prevent stickiness.
Step Five
Once kneaded, place your dough in a greased bowl, turning it to coat all sides in the grease. Cover the bowl with a damp cloth. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Step Six
After the dough has risen, punch it down and turn it back out onto your floured surface. Knead it for a few more minutes, then shape it into a loaf by rolling it into a rectangle and then tightly rolling it up, starting from one of the short ends.
Step Seven
Place your loaf into a greased loaf pan. Cover it with a damp cloth and let it rise again for about 30 minutes, or until it has again doubled in size.
Step Eight
While your loaf is rising, preheat your oven to 375 degrees F (190 degrees C). Once the loaf has risen and the oven is hot, bake the bread for about 30 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Remove from the oven and allow to cool before slicing and serving.
