Pain de Mie (Square Sandwich Loaf)
Inspired by techniques from King Arthur Baking.
A milk and butter dough baked in a lidded Pullman tin, then uncovered to colour the crust.
Always check the labels of the products you use.
Method
- 1
Knead. Mix everything except the tin butter and knead 10 min until smooth and elastic.
- 2
Rise. Cover and leave about 1-1½ h until doubled.
- 3
Shape. Butter the tin and lid. Press the dough into a 30 cm rectangle, roll up tightly from a short side and set seam-down in the tin.
- 4
Prove. Cover and leave 45-60 min until the dough is 1 cm below the rim; slide on the lid. Heat the oven to 175 °C (155 °C fan).
- 5
Bake. Bake 25 min with the lid on, then remove the lid and bake 10-20 min more until golden and the centre reads 88 °C.
- 6
Cool. Turn out at once and cool completely on the rack before slicing.
Storage
Keep wrapped at room temperature for up to 3 days, or slice and freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer or large bowl
- 33 x 10 x 10 cm lidded Pullman tin
- food thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 204 kcal |
| Protein | 4.8 g |
| Carbohydrate | 32.9 g |
| of which sugars | 3.4 g |
| of which free sugars | 2.2 g |
| Fat | 5.8 g |
| of which saturates | 3.4 g |
| Fibre | 1.2 g |
| Salt | 0.85 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
