Oooo ya’ll….here it is March. I’m excited because that means St. Patrick’s Day will be here soon. Back in the day, I used to start posting Irish-y recipes on March 1st. I would post one every day right up to March 17th. In recent years, having become a bit lazy, I’ve scaled it back. I do have some recipes up my sleeve for this year, but it’s not time yet. But soon, soon. In the meantime, take a look at this fabulous Honey-Oat Pain de Mie I have for you today! This bread is so tender and so moist with just a hint of sweetness from the honey and oats.
Pain de Mie means “bread of the crumb”. The crumb is the soft middle part of bread. This bread has very thin crust and is almost all crumb, hence the name. You will often also hear this type of bread referred to as a Pullman Loaf or Sandwich Bread. It is indeed perfect for sandwiches because when it is sliced, it gives you consistent perfectly square shaped pieces.
The square shape is due to the special pan that it is baked in, the Pullman Loaf Pan. Apparently the kitchens of Pullman railway cars invented this pan for space efficiency. Railway cars are not particularly spacious, and the folks working there discovered if the bread was square shaped rather than the usual domed loaf, they could fit three loaves stacked on a shelf, rather than two.
Now you can bake this Honey-Oat Pain de Mie in a regular 9″X5″ loaf pan, but it won’t have the square shape, nor as fine a crumb, so I’m told. I’ve never actually tried it. And don’t despair if you only have the larger 13″x4″ pain de mie pan. You can still use this recipe. Just increase the ingredients by 50%, but leave the yeast amount as is. Bake it for 35 minutes with the lid on and an additional 8-10 minutes with the lid removed. No matter how you bake it, you’re going to love it! Your house will smell heavenly. And when you take that golden brown loaf fresh from the oven, make sure you run a stick of salted butter over the top. It will make the crust so soft and buttery and absolutely put this bread over the top!
Honey-Oat Pain de Mie
recipe from: King Arthur Flour
- 3 cups (361 grams) All purpose Flour
- 2 1/4 teaspoons instant yeast
- 1 cup (89 grams) old-fashioned rolled oats
- 1 1/2 teaspoons (9 grams) salt
- 4 tablespoons (57 grams) melted butter
- 3 tablespoons (64 grams) honey
- 1 cup (227 grams) to 1 cup + 2 tablespoons (255 grams) lukewarm water
Combine all of the ingredients in the bowl of a stand mixer, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.
Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.
Gently deflate the dough, and shape it into a 9″ log. Place the log in a lightly greased 9″ pain de mie (pullman) pan, pressing it gently to flatten.
Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it’s about 1″ below the top of the pan/lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic (if you’ve used it), slide the pan’s lid completely closed, and bake the bread for 30 minutes.
Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.
Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.
PS – You might just be seeing this bread again soon in one of my upcoming St. Patrick’s Day recipes. Stay tuned!
Links for Helpful Kitchen Tools & Ingredients for Honey-Oat Pain de Mie:
Pullman Pan – Just a tip – while Amazon is very convenient, I actually got my Pain de Mie pan from King Arthur Flour and it is the same pan as the link I gave you, but was substantially less expensive. Just saying.