Pain de mie

An approximate translation of the name of this popular French bread is “crustless bread”, referring to its thin layer of crust and thick white interior. The bread is made with wheat flour, water, salt, milk, sugar, and yeast. Although it is usually made industrially and sold sliced and packaged in supermarkets, it can also be made easily at home. Pain de mie is typically baked in square or rectangular covered pans, which ensure its characteristic shape. The cover prevents the bread from rising fully, resulting in a fine, compact crumb. The French use it most often for toasting, while its thickness and shape make it ideal for the preparation of the classic French sandwich croque-monsieur. A more recent, industrial version of the bread is called pain de mie 100%, which is a sliced loaf of pain de mie with the crust removed entirely. Pain de mie stays fresh for a long time due to the shortening used in the preparation process, which other French breads typically lack.