Perfect for sandwiches, French toast, or light-as-air croutons, fluffy white *pain de mie* is a staple loaf for any home baker.


Pain de Mie Recipe: 4 Tips for Making a Pullman Loaf

*Pain de mie* is a type of French sandwich bread traditionally baked in a Pullman loaf pan, which gives it a uniformly rectangular shape. *Pain de mie*, French for “bread of crumb,” is a fluffy white bread with a tight crumb and very little crust. The bread is also commonly known as “Pullman bread,” thanks to the loaf pans, which were used in the kitchens of Pullman railway cars during the early twentieth century. 

Unlike [sourdough](https://www.masterclass.com/articles/how-to-make-sourdough-bread-recipe-and-tips) or levain-style bread, which pull from wild [yeast](https://www.masterclass.com/articles/dry-yeast-vs-fresh-yeast) starters to develop their signature sour flavor, *pain de mie* is made with commercial yeast, which yields a more consistent crumb and mellow flavor. The bread’s pillowy texture and subtle sweetness come from the inclusion of milk and butter.  

Here are a few tips for aspiring bakers who want to make a perfect *pain de mie*: 

1. __Experiment with different flours__. If you’ve mastered making pain de mie with basic white flour, experiment with different [bread flours](https://www.masterclass.com/articles/bread-flour-guide) for a more dynamic flavor profile. Start by swapping in 20 percent whole-wheat flour, rye, or potato flour, and adjust the liquid content accordingly. (Whole-wheat flours have a coarser texture, which will affect the crumb of the *pain de mie*.)
2. __Avoid over kneading__. As a rule, err on the side of undermixing, and finish the dough with a spatula. The dough should come together easily once you start kneading with the spatula. If the butter melts during the mixing process, the dough will be harder to mix and the finished bread will have a rougher structure and crumb, but the bread will still be bakeable.
3. __Pay attention to the rise__. If your dough hasn’t doubled after 2 ½ hours, you may have overmixed it, your kitchen may be cold, or the butter may have been too warm or too low in fat. If this is the case, move on to shaping the dough to prevent over [proofing](https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods), which can cause the dough to collapse in the oven. 
4. __Use the right pan__. To make a loaf with a flat top, use a Pullman loaf pan; if you don’t have a Pullman loaf pan, a regular loaf pan is acceptable. The top of the loaf may not be as flat, but the loaf will bake the same. Pullman loaf pans are often sold under the moniker “*pain de mie* pan” and usually feature a sliding lid. You can also place a baking sheet over an open loaf pan for a close approximation. Learn more about Pullman pans and other types of [baking pans](https://www.masterclass.com/articles/types-of-baking-pans). 

Perfect for sandwiches, French toast, or light-as-air croutons, fluffy white *pain de mie* is a staple loaf for any home baker.


Pain de mie is a type of French sandwich bread traditionally baked in a Pullman loaf pan, which gives it a uniformly rectangular shape. Pain de mie, French for “bread of crumb,” is a fluffy white bread with a tight crumb and very little crust. The bread is also commonly known as “Pullman bread,” thanks to the loaf pans, which were used in the kitchens of Pullman railway cars during the early twentieth century. Unlike <a href='https://www.masterclass.com/articles/how-to-make-sourdough-bread-recipe-and-tips' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-sourdough-bread-recipe-and-tips","linkCopy":"sourdough","category":null}'>sourdough</a> or levain-style bread, which pull from wild <a href='https://www.masterclass.com/articles/dry-yeast-vs-fresh-yeast' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dry-yeast-vs-fresh-yeast","linkCopy":"yeast","category":null}'>yeast</a> starters to develop their signature sour flavor, pain de mie is made with commercial yeast, which yields a more consistent crumb and mellow flavor. The bread’s pillowy texture and subtle sweetness come from the inclusion of milk and butter.

What Is Pain de Mie?

Here are a few tips for aspiring bakers who want to make a perfect pain de mie: <ol class="mc-m-4"><li class="mc-my-4"> 1. Experiment with different flours. If you’ve mastered making pain de mie with basic white flour, experiment with different <a href='https://www.masterclass.com/articles/bread-flour-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/bread-flour-guide","linkCopy":"bread flours","category":null}'>bread flours</a> for a more dynamic flavor profile. Start by swapping in 20 percent whole-wheat flour, rye, or potato flour, and adjust the liquid content accordingly. (Whole-wheat flours have a coarser texture, which will affect the crumb of the pain de mie.) </li><li class="mc-my-4"> 2. Avoid over kneading. As a rule, err on the side of undermixing, and finish the dough with a spatula. The dough should come together easily once you start kneading with the spatula. If the butter melts during the mixing process, the dough will be harder to mix and the finished bread will have a rougher structure and crumb, but the bread will still be bakeable. </li><li class="mc-my-4"> 3. Pay attention to the rise. If your dough hasn’t doubled after 2 ½ hours, you may have overmixed it, your kitchen may be cold, or the butter may have been too warm or too low in fat. If this is the case, move on to shaping the dough to prevent over <a href='https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofing","category":null}'>proofing</a>, which can cause the dough to collapse in the oven. </li><li class="mc-my-4"> 4. Use the right pan. To make a loaf with a flat top, use a Pullman loaf pan; if you don’t have a Pullman loaf pan, a regular loaf pan is acceptable. The top of the loaf may not be as flat, but the loaf will bake the same. Pullman loaf pans are often sold under the moniker “pain de mie pan” and usually feature a sliding lid. You can also place a baking sheet over an open loaf pan for a close approximation. Learn more about Pullman pans and other types of <a href='https://www.masterclass.com/articles/types-of-baking-pans' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/types-of-baking-pans","linkCopy":"baking pans","category":null}'>baking pans</a>. </li></ol>

4 Tips for Making Pain de Mie

Classic Pain de Mie Recipe

Perfect for sandwiches, French toast, or light-as-air croutons, fluffy white pain de mie is a staple loaf for any home baker.

Perfect for sandwiches, French toast, or light-as-air croutons, fluffy white pain de mie is a staple loaf for any home baker.
