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Pain de Mie

Croque Monsieur anybody? A delicious French classic, a ‘Croque’ is a toasted sandwich with cheese, ham and bechamel sauce. If you want a Croque, you’re going to need the right bread and that’s exactly what Pain de Mie is for… easy to make a home, jump into the video and try your hand at this delicious French snack!


Strong white flour 640g
Dried Malt Extract 30g
Caster sugar 15g
Sea salt 15g
Unsalted butter - softened 35g
Water - hot from kettle 190g
Whole milk 190g
Bakers’ yeast 15g

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  1. Place the flour in the bowl of the stand mixer. Crumble in the yeast and, using your fingertips, rub into the flour a bit like making pastry. Add the salt, sugar and dried malt extract and stir to combine.
  2. Weigh out the milk into a saucepan or jug, add the hot (nearly boiling) water to create a warm mixture. Cube the butter and add to the milk mixture and leave for a minute or two for the butter to soften.
  3. Pour the milk mixture into the bowl with the flour and place it on the stand mixer. Mix on a slow speed with the dough hook until it comes together. Turn the mixer up to a medium-high speed and knead for 9 minutes.
  4. Turn the dough out onto a lightly oiled surface and shape it into a tight ball. Place the ball of dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm room for about 2-hours or until it has doubled in size.
  5. Turn the dough out onto a lightly floured worktop and shape into a rectangle to fit the tin. Lightly oil the inside of a Pullman tin and place the rectangle of dough inside and press down flat. Cover with clingfilm and leave to rise in a warm place for about 90 minutes, or until the dough has risen to just below the top of the tin.
  6. Preheat the oven to 220℃ (428℉) for at least 30mins before baking.
  7. Remove the clingfilm and place the lid on the Pullman tin. Leave for another 30-minutes to allow the dough to rise completely to the top of the tin and be just touching the lid.
  8. Put the loaf in the oven and immediately turn the oven down to 200℃ (392℉). Set your timer for 28 minutes.
  9. Once the 28 mins have passed, take the loaf out of the oven, remove the lid and tip it out of the tin and place it on a rack to cool. After a couple of hours, you can slice and enjoy. You can now make the best Croque Monsieur you will ever have eaten!

Watch us make this on YouTube


Download the recipe as a PDF.

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Pain de Mie