Homemade Sandwich Bread (Pain De Mie)

Measure out 3.5 cups of bread flour (or all-purpose flour if bread flour is unavailable).

Warm 7 ounces of water to about 100°F (38°C) and mix with active dry yeast. Stir with a fork and let it sit for 10-12 minutes to activate.

Prepare 2 teaspoons of sugar, 2 ounces of room temperature butter, 1.5 teaspoons of salt, and 3 ounces of warm milk.

In a mixing bowl, combine the activated yeast mixture with the flour, sugar, butter, and milk. Add salt last to avoid interfering with the yeast.

Mix the ingredients using a spatula or your hands until a rough dough forms. Ensure the butter is well integrated, even if it feels sticky or tacky.

Continue mixing until you have a rough ball of dough. Do not worry about perfection at this stage.

Lightly coat a glass bowl with olive oil (garlic olive oil optional for extra flavor). Place the dough ball in the bowl and rub any excess oil over the dough.

Cover the bowl with plastic wrap and let the dough rest at room temperature (or in a warm oven with just the light on if the room is cold) for about 1 to 1.5 hours until it doubles in volume.

After the dough has doubled in size, lightly coat your hands with olive oil to prevent sticking. Gently work the dough by bringing the edges to the center and flipping it over. Do not overwork the dough.

Roll the dough into a rough triangle shape, then roll it onto itself to form a loaf. Pinch the seams to seal.

Lightly butter a Pain De Mie mold (or loaf pan) for easier release and a better look, even if it is non-stick. Place the shaped dough into the mold.

Cover the mold loosely to monitor the rise. Let the dough rise again for about 30 minutes to 1 hour until it almost touches the top of the mold (about 1/4 to 1/2 inch below the top).

Preheat the oven to 400°F (204°C). Place the mold on a cookie sheet to catch any butter drippings during baking.

Close the mold lid (if applicable) without touching the dough and bake in the preheated oven for 30-35 minutes.

Remove the bread from the oven and carefully take it out of the mold. Let it cool on a wire rack for at least 1-2 hours until no heat is felt before slicing.

Slice the cooled bread and use it to make sandwiches or enjoy as desired.