Pain de Mie (Kosher Sandwich Bread)

Pain de mie is the perfect kosher sandwich bread. Baked in a lidded Pullman pan that constrains its rise, this loaf emerges with a perfectly square cross-section, a fine, velvety crumb, and a thin, soft crust. It is the bread that makes sandwiches beautiful, toast uniform, and French toast elegant.

While pain de mie is French in origin, its precise, refined character appeals to the Jewish baker who values both form and function. By making it pareve with oil instead of butter, this version can accompany any meal. It slices cleanly, holds fillings without falling apart, and toasts to an even golden perfection.

This is the bread for people who care about their sandwiches. The tight, uniform crumb prevents fillings from soaking through, the soft crust eliminates the need for trimming, and the subtle sweetness complements both savory and sweet toppings.

What Makes This Special

• Pullman pan with lid — creates the signature square shape and ultra-fine crumb.
• Pareve formula — oil-based, suitable for any meal.
• Fine, uniform crumb — perfect for sandwiches and toast.
• Thin, soft crust — no tough crusts to deal with.

Kosher Observance & Halachic Notes

Ingredients

Step-by-Step Instructions

Step 1: Mix the Dough

Combine flour, salt, sugar, and yeast. Add oil, egg, and water. Mix on low 3 minutes, then medium 10 minutes until very smooth and elastic. The dough should be soft and supple with a silky surface.

Step 2: First Rise

Cover and rise 1 hour until nearly doubled.

Step 3: Shape

Punch down and turn onto a clean surface. Roll into a rectangle the width of your Pullman pan. Roll up tightly from the short end, pinching the seam. Place seam-side down in a greased 33 cm (13-inch) Pullman pan.

Step 4: Proof

Cover (without the lid) and proof 45–60 minutes until the dough rises to about 1.5 cm below the top of the pan. Slide the lid on. (If you don’t have a Pullman pan, use a regular loaf pan and cover tightly with greased foil.)

Step 5: Bake

Preheat to 190°C (375°F). Bake with the lid on for 30 minutes. Remove lid and bake 5–8 more minutes until the top is light golden and internal temp reaches 93°C (200°F). If using foil, remove for the last 5 minutes.

Step 6: Cool

Remove from pan immediately. Cool completely on a wire rack before slicing — at least 1 hour. Use a sharp serrated knife for thin, even slices.

Storage & Make-Ahead

• Room temperature: 4–5 days in a bread bag. The closed crumb retains moisture well.
• Freezing: Slice and freeze up to 3 months. Toast directly from frozen.
• Sandwich prep: Excellent bread for making sandwiches a day ahead — it does not get soggy.

Troubleshooting

Frequently Asked Questions

Do I need a Pullman pan?

A Pullman (pain de mie) pan with a sliding lid creates the signature square shape. Without one, use a standard loaf pan covered with greased foil weighted down with a baking sheet. The shape will not be perfectly square but the bread will be equally delicious.

Can I make this dairy?

Yes. Replace oil with 40 g softened butter and use milk instead of water for an even softer, richer crumb. Many traditional pain de mie recipes use butter and milk.

What is the best way to slice pain de mie?

Use a long, sharp serrated knife. Let the bread cool completely. Slice with a gentle sawing motion, letting the knife do the work. For uniform slices, use a bread slicing guide.

What sandwiches work best with this bread?

Everything. The uniform crumb and soft texture make it ideal for deli sandwiches, tuna salad, egg salad, grilled cheese, or simply buttered toast. It is also perfect for tea sandwiches and canapés.