Pain De Mie
by
Holly Dalton
This is the ultimate bread recipe for your breakfast or brunch toast. It's pretty simple and freezes very well. It can also be toasted from frozen.
This bread recipe can be made vegan by using margarine and oat milk.
This dish is the result of wanting the ultimate crispy yet soft toast for breakfast, and the recipe was perfected over lockdown.
- Level
Intermediate
- Cooking
3h+
- Overral
4h+
- Ready
Whole Milk
260mlFresh Yeast
26gAll-Purpose Flour
650gCubed Butter
65gCaster Sugar
20gButter
To greaseAll-Purpose Flour
To dust To dustSalt
20gWater
130ml
Equipment
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Bread Tin with Lid
Pastry Scraper
Whole Milk
260mlFresh Yeast
26gAll-Purpose Flour
650gCubed Butter
65gCaster Sugar
20gButter
To greaseAll-Purpose Flour
To dust To dustSalt
20gWater
130ml
Equipment
Stand Mixer
Dough Hook Attachment
Kitchen Scale
Bread Tin with Lid
Pastry Scraper
Pain De Mie
Holly Dalton
Add 130ml of water to a small pan over high heat. Bring it to a boil
Add 260ml of whole milk to a bowl
Add the water to the milk
Add 26g of fresh yeast and whisk until dissolved
Add 650g of all-purpose flour to a stand mixer bowl
Add 20g of caster sugar and 20g of salt
Mix the dry ingredients with the dough hook attachment on medium-low speed for 30s to incorporate
Slowly pour the yeast mixture into the dry ingredients, still mixing on medium-low speed. When the liquid is absorbed, knead the dough on medium-high speed for 10m until an elastic ball is formed
Add 65g of cubed butter, one piece at a time while mixing on medium speed. Make sure each piece is fully incorporated before adding the next. Knead on medium-low speed for 5m until the dough is silky and smooth
Transfer the dough to a floured work surface
Work the dough to form a taut ball by folding it under itself
Flour the dough and cover it with a cloth. Let it rise for 1h until it doubles in size
Roll out the proofed dough until it is ½cm thick
Fold the dough in thirds, while flouring, to make a baton shape
Fold the ends to meet in the middle and flatten the dough by hand. Fold the dough lengthwise into a narrower baton
Grease a bread tin and its lid with butter
Place the dough in the bread tin and press to even it out. Cover with a cloth and rest for 1h until the dough reaches the top of the tin
Preheat the oven to 200°C
Gently press the proofed dough so you can close the bread tin with the buttered lid
Bake the dough for 30m until light brown
Remove the bread from the tin
Bake directly on the oven rack for another 10m until deep golden brown. The pain de mie is ready
Enjoy!