Dairy-Free Pain de Mie
Indulge in the tender, pillowy delight of Dairy-Free Pain de Mie, a classic French sandwich bread that's perfect for both sweet and savory creations. This dairy-free version swaps traditional milk for unsweetened almond milk, ensuring a soft texture and subtle flavor that complements any filling. Made with olive oil, all-purpose flour, and just a touch of sugar, this versatile loaf is ideal for toast, tea sandwiches, or breakfast indulgences. Its straightforward preparation involves hand-kneading and two rises for a perfectly airy crumb, while the golden crust bakes to perfection in just 30 minutes. Whether you’re catering to dietary restrictions or simply seeking a new baking favorite, this Dairy-Free Pain de Mie recipe is guaranteed to impress with its balance of simplicity and sophistication.
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 25 grams Sugar
- 9 grams Salt
- 7 grams Instant yeast
- 240 ml Unsweetened almond milk
- 90 ml Water
- 50 ml Olive oil
- 1 large Egg
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Stir until evenly distributed.
Warm the almond milk and water to about 38°C (100°F) — it should be warm to the touch but not hot.
Add the warm almond milk and water to the dry ingredients, followed by the olive oil and egg.
Mix the ingredients until they come together to form a dough. You can use a wooden spoon or your hands for this step.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the kneaded dough into a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm area for about 1 to 1.5 hours, or until doubled in size.
Once risen, punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface again.
Shape the dough into a rectangle and roll tightly into a log shape to fit a 9x5 inch (23x13 cm) loaf pan.
Place the shaped dough into the lightly oiled loaf pan, cover with a damp cloth, and let it rise for an additional 30 minutes, or until the dough has risen just above the rim of the pan.
Preheat your oven to 180°C (350°F) while the dough completes its second rise.
Bake the loaf on the middle rack of the preheated oven for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 396.0 g | 144% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.1 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 528 mg | 41% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
