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Le Chaudron recipe
Pain de mie maison
Homemade sandwich loaf (pain de mie)
⏱ 35 minServes 1Easy1,780 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 bread
500 g (18 oz)all-purpose flour (T45)
250 ml (1 cup)lukewarm milk
40 g (1½ oz)soft butter
30 g (1 oz)sugar
10 gfine salt
15 gfresh yeast
- 500 g (18 oz) all-purpose flour (T45)
- 250 ml (1 cup) lukewarm milk
- 40 g (1½ oz) soft butter
- 30 g (1 oz) sugar
- 10 g fine salt
- 15 g fresh yeast
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour, sugar and salt in the mixer bowl, then add the crumbled yeast, keeping it away from the salt.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually add the warm milk and knead with the dough hook on low for 6 minutes, then add the soft butter and knead 4 more minutes.
- Cover with a damp towel and let rise 1½ hours at room temperature, until doubled.
- Punch down, shape into an even log and place in the buttered loaf pan.
- Let rise a second time for 1 hour in the pan, until the dough reaches the rim.
- Preheat the oven to 180 °C (350 °F) and bake for 35 minutes until golden on top.
- Unmold right away and cool completely on a rack before slicing.
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