Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

French Sandwich Bread

BY Kevin Lee Jacobs | 30 Comments

Last updated on June 2nd, 2018

Pain de Mie (French sandwich bread) is the aristocrat of breads. I love it for tea sandwiches, French toast, Melba toast, croutons, chic cocktail canapes, and more. I first wrote about this lovely loaf back in 2012. And yesterday, I got up at 4AM and filmed the fun recipe for you:

Click the “play” arrow to watch. And say “goodbye” to the sink, oven, and cabinets in the background. The kitchen make-over begins this Monday! (Oy — after watching this video, I can’t help thinking that I need a make-over, too.)

Note: A pain de mie pan is an old-fashioned (i.e., early 18th-century) bread pan outfitted with a lid. The “Pullman” name refers to the luxurious railroad dining car made by the Pullman Palace Car Company. Rectangular loaves baked in the covered pan were easier to stack in a railroad kitchen, so that is what Pullman used.

I use my trusty 13x4x4 pullman pan for Pain de Mie. The pan is available from Amazon for about $25.00. Click here for details.

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And here’s the printable recipe, as best as I could write it:

Print
French Sandwich Bread ("Pain de Mie")

Yield: one 13x4x4-inch loaf

This "Pain de Mie" is the aristocrat of breads. Use it for sandwiches, French toast, Melba toast, fancy canapes, white bread crumbs, and more. For best results, bake the loaf in a 13x4x4 "Pullman" pan.

Ingredients

  • 4 3/4 cups all-purpose flour
  • 1 package active dry yeast (2 1/4 teaspoons), dissolved in 1/4 cup warm water
  • 1 2/3 cups whole milk, scalded and then cooled
  • 2 1/2 tsp Kosher salt
  • 6 Tbs cold, unsalted butter

Instructions

  1. Mixing the dough — Pour the flour, yeast mixture, milk, and salt into the bowl of a standing mixer. Blend at low speed for about 10 seconds. Then increase the speed to medium for 2 minutes, or just until the dough masses on the hook attachment. Let rest for 2-3 minutes, then blend at medium speed for another 2 minutes. Let the dough rest while you prepare the butter.
  2. Pounding and adding the butter — Use a rolling pin to smash down and soften the cold butter. The butter must be malleable, but not so soft that it becomes oily. With the mixer running at medium speed, add the butter one 1/2 tablespoon or so at a time. Stop the machine once all of the butter has been incorporated into the dough. Use a spatula to scrape down the bowl if necessary.
  3. The first rise — Dump the dough, which should be sticky but elastic at this point, onto a lightly-floured board. Pat the dough out, then fold it over on itself 3 times. Place the dough in the large bowl, cover the bowl with plastic wrap, and let it slowly rise until tripled in volume — about 3 hours in a 75 degree kitchen.
  4. Deflating the dough, and the second rise — With floured fingers, deflate the dough and pour it out onto a lightly floured board. Then quickly wash out and dry the bowl. Fold the dough over on itself 3 times, just as you did in step 4. Return the dough to the clean bowl, cover, and let rise to almost triple — which this time will take about 2 hours.
  5. Forming the dough, and the third rise — Pat the dough out, fold it over on itself, then use the side of your hand to seal the edges. Then flip the dough so the sealed edge is on the bottom. Using the side of your hand, karate-chop a ridge down the center of the dough. Then fold at the ridge and karate chop again to seal. Repeat the karate-chopping and folding once or twice more, until the surface of the dough appears fairly smooth. Then pinch the underside of the loaf to seal. Place the formed loaf in its pan; cover the pan with plastic wrap. Let rise until the dough reaches 1 inch (not more!) from the top of the pan — about 30 minutes. Meanwhile, adjust the oven rack to the lower third position, and heat the oven to 435°F.
  6. Baking and cooling the bread -- Slide the lid over the pan, and bake in the preheated oven for 40 minutes. Then remove the lid and gently release the loaf onto a cooling rack. Let the bread cool completely before slicing.
https://www.agardenforthehouse.com/french-sandwich-bread/

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Comments

  3. 3

    Jerry Miller says

    I love my Pullman loaf pan! I will make a loaf of pain de mie tomorrow. I have a lot of weeding and yard work to do. I’ll be working in the yard while the yeast goes through its multiple rises. It’s been a couple months since I used my loaf pan. I’ve been baking bread in loaf pans. Now that I’ve seen your video, I’m craving some bread. I see grilled cheese sandwiches in my future!

  5. 5

    Deborah says

    I love this bread. I’ve tried another recipe for this bread from a “well known royal flour company” and truth be told Kevin’s recipe is much better and easier. In fact, it was this very recipe for bread that I found on Pintrest that lead me to The Garden and Kevin and I have been a follower ever since. It kind of has a special place in my heart. The very best bread for toasted cheese sandwiches!
    I don’t think you need a make over Kevin. You do though deserve a spa day. Remodeling or any major house repair is exhausting ( and you do look tired) at best. Can’t wait to see the new kitchen!

  7. 7

    Layla Fowler says

    Hi Kevin. Can’t wait to try this recipe. One question, can I substitute softened butter for the smashed and rubbed butter? Just hoping to save myself a little bit of a mess. Thanks!

  8. 8

    Maraya says

    Time to dig out the pain de mie pan – It’s been a while. Although you and the recipe both say 6 ounces of butter, it sure looks like you’re using a whole stick (8 ounces) in the video. Can I use instant yeast? Have you ever tried this recipe with any whole wheat flour?

    Kevin, you do NOT need a makeover!

  9. 9

    Kevin Lee Jacobs says

    Hi Layla Fowler – I was taught by a French chef to use cold, smashed butter for pain de mie. Softened butter will make the dough turn greasy. (Supposedly!)

    Hi Maraya – First, you are too kind. And next; I mistakenly said “six ounces” of butter in the video. Six tablespoons is what you want (the printable recipe is correct). On the other hand, I don’t think 8 tablespoons (a whole stick) of butter would hurt anything!

  10. 10

    Lisa says

    Decades ago, after seeing Julia Child’s French Chef, I bought a French “Pain de Mie” pan, a steel pan with pins on both ends. This recipe looks so easy, I am now inspired to actually use it. As soon as I finish grading final exams, I look forward to making your bread recipe.

  12. 12

    Leslie says

    Hello Kevin, Can your recipe be used in a bread machine or can it be translated to be used in a bread machine. LOL I know blasphemy.
    Thank you for taking the time to answer 🙂

  13. 13

    Kevin Lee Jacobs says

    Hi Leslie – I suspect this lovely loaf can indeed be made in a bread machine. Alas, as I do not own such a gadget, I can not advise on the how-to.

  14. 14

    Carol (Lee) King Platt says

    Oh Kevin,
    You are such an inspiration.
    Our CT Herb Society Symposium sold out almost as
    soon as we announced that the speaker was YOU! We can’t wait to hear you!
    I will buy this pan!
    Love,
    Carol King Platt

  15. 15

    magan says

    I hope I can use a regular metal bread form, put, let say small cookie sheet on the top and place something heavier to keep it down. What do you think? Any ideas how to avoid spending $25 US for the pan?

  19. 19

    Gayann says

    Read your article, watched the video,ordered the pullman pan, amd voila! Pan arrived today ( thank you Kevin, and Amazon!) andhave set aside tomorrow as bread making day!!!!! Merci beaucoup, chere Kevin!

  20. 20

    Julie R says

    First of all, you do not need a make over Kevin. You are fine just the way you are, inside and out. Your bread looks so yummy, it is making me crave bread. I noticed that you used a stand mixer to make the bread dough. I do not have a stand mixer. One of these days I will have to get me one. I hope Mr Potato Head will find a nice place to be, in your remodeled kitchen = )

  21. 21

    Kevin Lee Jacobs says

    Hi Gayann – So glad you got the Pullman pan. Do post a review after you’ve made — and tasted — the bread!

    Hi Julie R – If you are feeling energetic, you can mix and knead this bread entirely by hand. I used a stand mixer just to save time while making the video.

  23. 23

    Gayann says

    Dear Kevin, I had the same problem as another reader when making this bread…I made it twice…both loaves behaved, ( or misbehaved ) the same way…the third rise did not rise. I closed up the house, put the temp at 75, and followed the recipe exactly…the bread was good, but dense…and did not rise to the top. Im thinking that shortening the rise times might help, as both other rises were successful, but would like your advice. I live outside Asheville NC, so humidity shouldnt be a factor. I even bought all new ingredients for the second loaf, but results were the same! My new pain de mie pan sits on my shelf, begging me to get this right!!!!Please help!

  24. 24

    Kevin Lee Jacobs says

    Hi Gayann – While I can’t say for certain why your bread failed during the third rise, it is entirely possible that your yeast gave out after the first two rises. Do give the recipe another try, letting the dough double (not triple) in volume during the first and second rises. Or, give the dough just two rises, the first in a bowl, and the second in the loaf pan. (Pain de mie is not light and airy like other sandwich breads; it should be dense but moist.)

  25. 25

    Elaine Clark says

    I bought the Pain de Mie pan on Amazon and today was a hot one here in Maryland so I made the bread and watched your video again. It turned out just like yours!!!!! Beautiful and we let it totally cool and had some for dinner . Yummy and fun to make . I love your receipe videos , you make everything sound so easy and your directions are excellent ! Also enjoyed your house tours. The first video I ever saw was the one on blurberries and now My blueberry bushes are doing wonderful. We ever really get to try them because the birds eat all of them 🙂

    Kind Regards,
    Elaine Clark

  27. 27

    Gayann says

    From epic fail to total success…..To say I was obsessed with making this work is dramatic, but true! After many attempts,adjustments, and a tip from you, today my pain de mie bread was a sight to behold….for anyone who had trouble with the third rise, try this:
    Add a small amount of honey( maybe 1/2 teaspoon) to the yeast. Your dough may be quite runny, just flour your work surface, and hands well. REALLY WELL!
    First rise…2 hours. Put your dough on floured surface again, and fold in thirds several times. Pat dough into 13 inch loaf.Put the dough in your pan, and raise for about 1 hour. I used my pastry scraper to help me , as the dough tended to still be sticky.. I even set mine on a heating pad, on low. When dough is almost up to the top,an inch or slightly less, put top on, and bake. My finished product was beautiful, and no flavor lost with two rises, instead of three..I thank you Kevin, my husband thanks you, and my neighbors, who heard me running thru the house screaming when it finally worked, thank you! I will make this weekly!

  28. 28

    Dee Mule' says

    Kevin,
    I’ve never tried to make bread, always thought the process was too tricky, but this video feels like you’re holding my hand. Love the way you present your show and tell..

  29. 29

    Christine Whitaker says

    Hi Kevin, it looks you really enjoy bashing the butter. I’ve made this delicious recipe of yours a number of times but I take 3/4 of a stick of chilled butter and slice curls off the top with a cheese plane. I put them on a plate that can go in the dishwasher. It works great and there’s less to clean up. Just a thought!

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