Pain de Mie

So who’s read the Hunger Games? I have and I literally couldn’t wait to bake bread because well I love baking bread and Peeta is the son of a baker. I loved that Peeta Mellark and I had something in common. Anyway today in my cooking class, I made Pain de Mie. So this recipe is from the ABC Cooking Studios. This was actually my second time making it, so it was more of a refresher course. It took about 2 hours (including the time for the bread to rise) and it was actually a really simple bread to make. Pain de Mie is a type of sliced packaged bread, the word “Pain” means bread in French and the word “Mie” means crumb (in the culinary sense). In English this bread is similar to sandwich bread and although it contains sugar, it is sweeter than a baguette but not as sweet as most American breads.
This bread was a lot simpler to make shape-wise and ingredient wise due to the fact that it was a loaf and lacked intricate shaping or flavors like the mocha bread  or the braided sweet pumpkin bread that I made a few months back. However, since it did lack eggs it was a tad harder to knead and it took a little longer to get the dough to the right consistency.


-Bread four 250 grams
-Instant dry yeast 1 and 1/3 teaspoon
-Sugar 1 and 1/2 tablespoon
-Salt 2/3 teaspoon
-Water (warm) 160~170 cc (Since it was cold and dry I used about 170 cc + 1 teaspoon)
-Butter (unsalted) 25 g


  1. Divide the bread flour into two bowls (about 125 g in each bowl). In the smaller bowl with the other half of the flour, add the salt and butter. Set aside. In the larger bowl, add the instant dry yeast and sugar (place the two next to each other) and pour the water over the dry yeast. Mix until there are no visible lumps. Add in the contents of the smaller bowl and mix until it comes together in a large ball.
  2. Place the dough on a clean surface and knead it until all the butter clumps have been fully incorporated into the dough. Continue kneading the dough until it is smooth and it doesn’t break off into little pieces when you knead. It should hold together and it should be a little harder to knead than before. Roll it together into a large ball, place it back into the bowl and let it rise. I usually place it in a warm place, usually about 40 degrees (celsius) for about 25 to 35 minutes
  3. Test the bread (it should be about double the size or roughly 450 g in weight) by covering your finger in flour and poking a hole in the dough. If the dough doesn’t close around the hole, then you’re good to go. Gently punch the dough down and divide it into two equal parts. Let it rest under a damp towel for 10 minutes
  4. Meanwhile, butter the Pain de Mie pan (or a rectangular loaf pan).
  5. Roll out the dough into a rectangle about 15 cm long and 6 or 7 cm wide. Take one side of the dough and fold it over until it reaches the center. Do the same with the other side. Gently pat down the folds so that there is no air trapped between the dough and taking the bottom edge of the dough, roll it up. Place the roll in the pan and repeat with the other ball of dough. Make sure you place the end of the roll (where the edge meets the rest of the roll) facing the bottom of the pan.
  6. Cover with plastic wrap and let the bread rise for another 20 to 25 minutes (or until the tops of the rolls surpass the top of the bread pan).
  7. Bake at 190 C for 19 to 25 minutes (If you’re unsure, go with 20 minutes and if the top isn’t a nice golden brown let it bake a little longer).

Hugs and puppies!

p.s I apologize if the instructions seem hard to understand (I’m basically translating the recipe from Japanese to English and it’s a lot harder than it seems). Let me know if you have any questions 🙂


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