Pain de Mie is a white sandwich bread. It is baked in a pan with a lid, when the dough starts to rise in the oven, the lid compresses the dough. The result is a dense crumb and a thin crust. Perfect for sandwiches, toast and it makes a wonderful vehicle for a canape.
The key to this bread is to fill enough dough into the pan and let it rise to 'just' the right height, put the lid on and stick it into a hot oven. I don't always judge this properly. But, like golf, you always are thinking about the next shot and I always think my next loaf will be the perfect one.
The French use this bread, sans the crust, as fresh bread crumbs (mie pain). Stick it in your food processor add some olive oil and fresh herbs and you have a lovely crust for a rack of lamb! I keep this bread in the freezer and cut of a hunk when I need bread crumbs. It is a great basic all around bread! It is made with milk instead of water. The milk makes for a tender bread. There is a bit of sugar added as well, I love the flavor!