Pain de Mie – Sandwich Bread

This recipe is based on the King Arthur Pain de Mie but I couldn’t find potato flour so I had to make substitutions.

You need a Pain de Mie or Pullman pan to make this recipe. The pan has a sliding lid that makes the bread perfectly square.

Prep – Time 20 mins
Bake – 35 to 45 mins
Total – 3 hrs 20 mins
Yield – 1 loaf


  • 2/3 cup (152g) milk
  • 1 cup (227g) water, lukewarm
  • 6 tablespoons (85g) butter, room temperature at least 65°F
  • 2 1/4 teaspoons (14g) table salt
  • 3 tablespoons (35g) granulated sugar
  • 1/4 cup (28g) King Arthur Baker’s Special Dry Milk or nonfat dry milk
  • 3 tablespoons (35g) potato flour (I couldn’t find potato flour so I am going to try potato flakes ground up in a spice grinder).
  • 4 3/4 cups (570g) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast


  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, and mix and knead using your hands, a mixer, or a bread machine set on the dough cycle to form a smooth, soft dough.
  2. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
  3. Lightly grease a 13″ pain de mie pan. Gently deflate the dough, transfer it to a lightly greased work surface, shape it into a 13″ log, and fit it into the pan. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it’s just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don’t worry, this long rise will give it great flavor).
  4. Towards the end of the rising time, preheat the oven to 350°F.
  5. Remove the plastic, and place the cover on the pan. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 20 minutes, or until it tests done; a digital thermometer inserted into the center will register 190°F.
  6. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
  7. Store, wrapped, at room temperature for 4 days, or freeze for up to 3 months.
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