GORDON RAMSAY RECIPES | Classic Pain de Mie / French Sandwich Loaf by Gordon Ramsay

Pain de mie (literally means crumb bread) is a fine-crumb, soft tender French sandwich bread baked in a special bread pan with a lid, which keeps the loaf from crowning, giving it a flat surface and square-edged slices and keeps the crust as thin and soft as possible. The main difference between pain de mie and regular white bread is that pain de mie uses milk, whereas most white bread recipes call for water.
If you don’t have a pullman pan, just cover a normal bread pan first with a piece of baking paper, then with a heavy baking tray as the weight to hold it down. Besides sandwiches, this bread makes amazing toast, grilled cheese, and French toast.

7 g Active dry yeast
320 ml Whole milk, lukewarm
550 g All-purpose flour
1 tbsp Raw sugar
1 tsp / 7 g Sea salt
3 tbsp / 42 g Butter, at room-temperatur

Dissolve the dry yeast in warm milk and set aside for 5 minutes. Place flour, raw sugar, and salt in the bowl of your mixer fitted with a dough hook.
Add in milk-yeast mixture and mix at low speed for about 1-2 minutes. Then increase the speed to medium and knead for 4-6 minutes.
With the mixer running at medium speed, add the butter one tablespoon at a time. Once all of the butter has been incorporated into the dough, stop the mixer and turn out the dough on a lightly floured work surface. Shape the dough into a ball and place it into an oiled bowl, cover with plastic wrap, and let rise for about 2 hours until double in volume.
Gently deflate the dough and shape into a ball. Cover with a plastic wrap and set aside to rest for 15 minutes. Grease a 26x12x9cm pullman loaf pan with butter. Set aside.
Pat the dough out into a rectangle. Roll it up just like you do the jelly roll and pinch the seam together. Place into the prepared loaf pan with seam side down. Cover loaf pan with plastic wrap.
Let rise in a warm place for about an hour until almost 2 inches from the top rim of the loaf pan.
Preheat the oven to 190C/375F. Remove the plastic wrap and cover the loaf pan with its lid. Bake for about 30 minutes in the center of hot oven.
Open the lid and let cool for 10 minutes before turning out onto a wire rack and let cool completely.

Chef Gordon Ramsay Recipes

Classic Pain de Mie / French Sandwich Loaf by Gordon Ramsay

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