Imagine pulling a golden, pillowy loaf of homemade bread from your oven, filling your kitchen with an irresistible aroma that transports you straight to a charming Parisian bakery. This Pain de Mie recipe is not just another bread recipe – it's your ticket to mastering the art of French bread-making right in your own home. Whether you're a baking novice or a seasoned home chef, this foolproof recipe will transform your culinary skills and impress everyone at your table with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 1/4 tsp salt
- 2 tsp sugar
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 2 tbsp unsalted butter, melted
Instructions
- In a large mixing bowl, combine the warm water (around 110°F) with the active dry yeast. Let the mixture sit for 5-7 minutes until it becomes foamy and activated, indicating the yeast is alive and ready.
- Add the melted butter, sugar, and salt to the yeast mixture. Stir gently to combine all ingredients thoroughly.
- Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook attachment. Mix until a soft, cohesive dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- After the first rise, punch down the dough to release air bubbles. Shape the dough into a loaf and place it into a greased 9x5 inch loaf pan.
- Cover the loaf pan and allow the dough to rise a second time for about 45 minutes, or until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) while the dough is doing its second rise.
- Optional: Brush the top of the loaf with an egg wash or melted butter for a golden, shiny crust.
- Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- • Temperature is crucial: Ensure your water is exactly 110°F to activate the yeast perfectly without killing it. • Use fresh yeast for the best rise and texture – check the expiration date before starting. • Create a warm, draft-free rising environment by placing your dough in a turned-off oven with the light on. • Don't rush the kneading process – a full 8-10 minutes develops the gluten for that classic soft, tender crumb. • For an extra golden crust, use an egg wash or melted butter before baking. • Let the bread cool completely before slicing to maintain its perfect texture and prevent gummy centers. • Store your Pain de Mie in an airtight container to keep it fresh for up to 3-4 days.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 22g
Protein: 3g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 8mg
