Pain de mie

Pain de mie

Pain de mie is a type of French bread, also known as Pullman loaf or sandwich loaf in English-speaking countries. The name pain de mie translates to "bread of crumb", but it is often simply referred to as "white bread".

History

The origins of Pain de mie are not well-documented, but it is believed to have been developed in France in the 20th century. The bread was designed to be used for sandwiches and toast, which were becoming increasingly popular at the time.

Characteristics

Pain de mie is characterized by its soft, fine crumb and thin crust. It is typically baked in a special lidded pan, known as a Pullman pan, which gives the bread its distinctive square shape. The bread is made from a simple dough that includes flour, water, yeast, and salt, with some recipes also including milk, butter, and sugar to enhance the flavor and texture.

Uses

Due to its soft texture and mild flavor, Pain de mie is commonly used for sandwiches and toast. It is also often used in dishes that require bread to be soaked, such as French toast and bread pudding.

Variations

There are several variations of Pain de mie, including whole wheat, multigrain, and gluten-free versions. Some recipes also include additional ingredients, such as nuts, seeds, or dried fruit, to add flavor and texture.

See also

• French bread
• Pullman loaf
• Sandwich loaf