Application Guide

Table Of Contents

FRENCH SANDWICH PAIN AU LAIT

I never thought much of breads made in the style of the white French sandwich bread

called pain de mie, which translates as “the heart of the crumb” or “the middle of the

bread loaf,” until I took a class with Steve Sullivan, the baker at Chez Panisse at the

time. This bread is similar to the one he made. While he worked we munched on the

bread with slices of fresh California mozzarella and paper-thin prosciutto with a dab

of olive paste, experiencing what he described as “a play of contrasting flavors.” This

is the bread used for grilled sandwiches, such as croque monsieurs, or to cut into

shapes for tea sandwiches. While this type of bread is usually baked in a lidded loaf

pan to make a perfectly square loaf, the contained environment of the bread machine

provides a close second. The barley flour adds a bit of sweetness. This is a slow riser;

it will rise dramatically during the baking.

-POUND LOAF

cups water

5 tablespoons unsalted butter, cut into pieces

cups bread flour

cup barley flour

cup nonfat dry milk

1 tablespoon gluten

1 teaspoon sugar

teaspoons salt

2 teaspoons SAF yeast or 2

teaspoons bread machine

yeast

2-POUND LOAF