Pain de Mie (Pullman loaf, Soft Sandwich Bread)
Pain de Mie, also called a Pullman loaf, is a soft, fluffy French bread. It has a fine crumb and a smooth texture, making it perfect for sandwiches, toast, and French toast. Unlike regular bread, Pain de Mie is often baked in a lidded pan. This gives it a classic square shape and a soft, thin crust. If you love soft bread for breakfast or snacks, this loaf is a perfect choice.
The History
Pain de Mie originated in France, and the name literally means “bread of the crumb.” It was traditionally baked in a Pullman pan with a lid to create a uniform shape. The lid also helps keep the crust thin and soft, which is ideal for slicing. This bread has become popular worldwide for its versatility in sandwiches, toast, and even desserts. While enjoying your homemade Pullman loaf, don’t forget to check out our other bread recipes to try new textures and flavours.
Why Make Pain de Mie at Home?
Making Pain de Mie at home is easier than it sounds. You can control the ingredients and make it fresher than store-bought bread. Homemade bread also lets you experiment with flavours like milk, butter, or even a hint of honey. The dough can be enriched or made lighter using techniques like tangzhong for extra softness. Once you bake your first loaf, you’ll love the aroma and taste of fresh bread.
The Pullman loaf pan
The Pullman loaf pan is a special type of baking pan designed to give bread a perfectly square shape and a thin, soft crust. It comes with a sliding lid that keeps the dough confined as it rises and bakes, preventing a domed top and creating the classic uniform loaf. This lid also helps trap moisture, resulting in a tender, fine-crumbed interior that is ideal for sandwiches and toast. Using a Pullman pan makes it easy to achieve professional-looking Pain de Mie at home, and experimenting with different breads in this pan can open up new possibilities for your baking.
Tips for Perfect Pain de Mie
To get a soft, tender crumb, use bread flour and the right amount of milk. Knead the dough well until it is elastic, and let it rise properly. Baking with the lid on ensures a square shape and even texture. If you like, you can brush the top with butter after baking for extra softness.
How to Enjoy Your Pullman Loaf
Pain de Mie is versatile and perfect for many uses. Slice it for sandwiches, toast it for breakfast, or use it in French toast recipes. Its soft texture makes it ideal for spreads, cheeses, or sweet toppings. You can even experiment with flavoured breads, adding herbs, cheese, or seeds to the dough. After enjoying your Pullman loaf, check out our other fika recipes for more inspiration and ways to enjoy fresh homemade bakes every day.
For the perfect sandwich experience, pair this soft and fluffy Pullman loaf with our delicious homemade chicken spread recipe—it complements the bread beautifully and makes an easy, satisfying meal.
Pain de Mie (Pullman loaf, Soft Sandwich Bread)
Ingredients
Method 1 (Tangzhong method)
- Weight measurements recommended for best results
- 330 g bread flour
- 190 ml lukewarm milk
- 30 g softened butter
- 2 tbsp sugar
- 1 tsp salt
- 7 g instant yeast
- 1 tbsp olive oil or butter for greasing
Tangzhong
- 20 g flour
- 100 ml milk
Method 2 (with egg)
- 350 g bread flour
- 1 ¼ tsp salt
- 200 ml lukewarm milk
- 1 room-temperature egg
- 2 tbsp sugar
- 2 tsp instant yeast
- 35 g unsalted softened butter
Instructions
Method 1
Tangzhong for softer crumb (optional, see notes)
- Dissolve 20 g flour in 100 ml milk in a saucepan. Cook over medium heat, stirring continuously, until it thickens into a pudding-like paste.20 g flour, 100 ml milk
- Remove from the heat and allow it to cool.
Make the dough
- In a standmixer bowl or a large bowl, mix the flour, sugar, instant yeast, salt, and prepared tangzhong together.330 g bread flour, 2 tbsp sugar, 7 g instant yeast, 1 tsp salt
- With the mixer running, gradually add the lukewarm milk until a dough forms.190 ml lukewarm milk
- Knead for another 7-10 min on medium speed.
- Add the butter and continue kneading until the dough is smooth, elastic, and passes the windowpane test.30 g softened butter
First rise
- Grease a bowl lightly with olive oil or butter and transfer the prepared dough into it.1 tbsp olive oil or butter
- Cover and let it rise in a warm place until doubled in size.
Shape
- Transfer the risen dough to a work surface.
- Gently press out the air and roll into a rectangle.
- Starting from the short side, roll the dough up tightly, pinching the ends to seal.
- Place the loaf seam-side down into a greased pan.
Final proof
- Slide the lid on, leaving a small gap at one end so you can watch the proofing progress.
- Cover the pan with a clean towel and allow the dough to rise until it is just below the lid height.
- Let rise until dough is ½ inch below lid height.
Bake
- Preheat the oven to 180°C while the dough finishes proofing.
- Bake with the lid closed for 30–35 minutes, until the loaf is set and lightly golden.
- Immediately remove the lid and allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Allow the bread to cool completely before slicing for clean, neat slices.
Method 2
Mix the Dough
- In the bowl of a stand mixer fitted with a dough hook, add the bread flour, salt, sugar and instant yeast.350 g bread flour, 1 ¼ tsp salt, 2 tbsp sugar, 2 tsp instant yeast
- Add 1 room-temperature egg.1 room-temperature egg
- With the mixer running on low speed, gradually pour in the lukewarm milk.200 ml lukewarm milk
- Mix on low speed until a rough dough forms and no dry flour remains (about 2–3 minutes).
- Increase to medium-low speed and knead for about 5 minutes.
- Add the softened unsalted butter in small pieces, one at a time.35 g unsalted softened butter
- Continue kneading for another 6–8 minutes, until the dough is smooth, elastic, slightly tacky but not sticky and passing the windowpane test
First Rise
- Shape the dough into a ball.
- Place in a lightly greased bowl and cover.
- Let rise in a warm place for 60–90 minutes, or until doubled in size.
Shape
- Grease your Pullman loaf pan.
- Gently deflate the dough.
- Roll into a rectangle slightly narrower than your pan.
- Roll tightly into a log and pinch the seam closed.
- Place seam-side down in the pan.
Second Rise
- Slide the lid on, leaving a small gap at one end so you can watch the proofing progress.
- Cover the pan with a clean towel and allow the dough to rise until it is just below the lid height.
- Let rise until dough is ½ inch below lid height.
Bake
- Preheat the oven to 180°C.
- With lid: Bake 25–30 minutes.
- Internal temperature should reach 88–93°C (190–200°F).
- Immediately remove the lid and allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Allow the bread to cool completely before slicing for clean, neat slices.
Notes
For sweeter soft sandwich bread, increase sugar to 40 g If you are using active dry yeast, don’t forget to activate it first by dissolving it in lukewarm water or milk with a pinch of sugar for 5–10 minutes until it becomes frothy. This ensures the yeast is alive and helps your dough rise properly.
Frequently Asked Questions
Pain de Mie is a soft, fine-crumbed French bread, often baked in a lidded pan to create a square shape, making it perfect for sandwiches and toast.
Pain de Mie has a tighter crumb, softer texture, and a slightly sweeter, milkier flavour than standard sandwich bread. It’s usually baked in a Pullman pan with a lid for a perfectly square shape.
Yes! Without tangzhong, simply increase the flour to 350 g and milk to 210–220 ml. The bread will still be soft, though tangzhong gives an extra-tender crumb.
A Pullman pan is ideal for the classic square shape, but you can use a regular loaf pan. The lid helps create a uniform, soft crust.
Store in an airtight container or wrapped in plastic at room temperature for 2–3 days. For longer storage, slice and freeze for up to 1 month.
Yes, but replace only part of the bread flour (e.g., 50–70%) for best results. Whole wheat makes the loaf denser, so keep hydration slightly higher.
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