Pain de Mie
Characterized by its distinctly rectangular shape and, in true French form, buttery taste, this classic loaf is traditionally made in a Pullman pan although any old loaf pan can work.
3 hrs 30 mins
Sarah Black is a baker and baking instructor who has worked in the industry for 25 years. She will become the bread director at Columbus, Ohio-based Flowers and Bread in the summer of 2016. One Dough, Ten Breads is her first cookbook. @onedoughtenbreads
3 hrs 30 mins