Pain de Mie

Page 101

| Course Type: Breads

(1 review)

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Recipe Reviews

This bread had terrific flavor- slightly sweet from the milk and sugar (I subbed some with honey) and perfect for sandwiches. The crumb is a little denser/more compact than other similar loaves, which the author notes in the recipes heading - the name Pain de Mie means "crumb bread" and this bread is meant to have a firm, tight crumb. Having only the smaller size Pain de Mie/Pullman pan I baked with the lid off and let it rise as high as needed. Most of the rise actually did come in the oven. I will definitely make this one again.

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