Homemade Sandwich Bread (Pain De Mie) | Chef Jean-Pierre
Vložit
- čas přidán 22. 05. 2024
- Hello There Friends! Pain De Mie, also known as French sandwich bread, is a classic white bread that is soft, dense, and perfect for making sandwiches. This easy-to-make bread is great for both beginners and experienced bakers. With just a few simple ingredients, you can elevate your sandwich game and enjoy the delicious taste of homemade bread. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/bread/easy...
------------------------------------------------
Join this channel to get access to perks:
/ @chefjeanpierre
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ This is the Loaf Pan the Chef used to make the bread (on Amazon): The size of the mold is : External size: 8.1 x 4.6 x 4.3 inch; internal size: 7.5 x 4 x 4.3 inch. www.amazon.com/gp/product/B09...
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Digital In Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Jak na to + styl
I love the “measure carefully! no seriously, it’s baking.” Jack always finds a way to crack me up.
i couldn't agree more!! jack does such a great job!!!!
@@MG-vo7yn I just wish he would post on his own channel and have fun
@@MG-vo7yn No time Yest; saw this 2day & Jack really perked Me up. I'm thinking; I might fake a Pizza out of this recipe.
Loved the ending. How can anyone not love him.
Right, I can be having a crappy morning, but his personality and happiness make me smile and chuckle.
Agree
I was thinking the same thing 💕
"I hope you make the VIDEO, forget the video, make the bread"! LOL! Triangle-I love Jack's comments. You two are a GREAT team!
Jack you are awesome, love the triangle! Love the bread recipe, chef you're the best! I am going to make this bread!
Chef I have been bored with life, this world has let me down and I feel like there isn’t much that brings joy to me anymore. However, when I watch your videos I feel joy and motivation to be like you. Your positivity has helped me more than you know. Beyond just the delicious dishes. Thank you ❤
Eh when you down just add a little butterrr!!sounds kinda wrong!!!!! Omg😅
When I am feeling down or anxious I always put the chef on and instantly feel better, from the opening line,"Hello my friends!" 😊
PriMaL, just remember that YOU are valued and you have a place in this World that ONLY YOU can fill.
Life gets hard and people can be ignorant, but you will persevere because tomorrow is a gift.
Stay Strong and God Bless 🍻
From: Reno Nevada, U.S.A.
Cooking is art. Baking is chemistry. There is a huge difference.
Huge 👐
Baking is chemistry but also art
But, there is always chemistry in art and art in chemistry. Proportion always makes for good art and for good chemistry.
but cooking with Chef JP any child can do it!!!!! love it!!!
I agree
One step closer to getting Chef Jean Pierre make French cinnamon rolls… oh it’s going to be delicious. Stay tuned friends! 😉
I've never noticed much cinnamon in French baking, are cinnamon rolls really their thing?
I would watch just to see how JP puts his French-Italian spin on it. Get ready for a buttery rich brioche dough with swirls of cinnamony goodness. Oh, and the icing has to be somehow Frenchified.
I prefer palmier more 😄😄
Thick cut of French Toast!!!
I didn't know there were loaf pans like that!
Great episode Chef Jean Pierre!
Baker , chef , personality, teacher, class channel.
My 8 year old daughter loves your videos and then picked this recipe to try this weekend. We found the pan with the sliding lid and made the bread. She said that we have to make it again, it was the best she ever tasted 🍞. Thanks for the video and sharing great recipes it is fun following along and making them at home.
Jack thank you for those extra seconds!! I just love these videos I’ve learned so much and those extra moments are the best!!!❤
That image at 10:56 may be the most perfect looking shot of food of any kind that I've ever seen.
While I love bread, almost everything he makes looks fantastic like this. Also cute shiba!
11:10 too, so perfect
Thank you Chef! Now i hope we gonna see some new recipes how to make a good sandwitch using this bread!
Cheers!
“Leave it in the bedroom. It’s usually warmer in there…hehe” that killed me 😂😂
Lol that completely went over my head the first time 😂
Well... he is Italian AND French ;}
While I got the joke right away, he also said the ideal temperature is 90 degrees. My house is NEVER at any time, anywhere near 90 degrees! I wonder if he was serious about leaving it in the oven with just the oven light on?
@@retroguy9494 What about the corners? There's ninety degrees there...
That’s a French man,❤
Rectangle/Triangle had me 🤣🤣Jack is so great!! LMAO!! I love this channel so much.
I made a vinaigrette yesterday and the whole time I was combining it, I was saying out loud, "It's an Eeeeemulllllsion.". I do the same now with, "See? It's the May-YARD reaction." when I'm browning meat.
Lol
I always annoy my mom with “look at this!” whenever I’m cooking at her house 😂
I do the same thing LMAO !!
Yep and Onyo. My kids like his videos and they say don't be a ding dong all the time now.
I say onyo when I'm talking to myself in the supermarket lol
In my 70 yrs, I've never seen a bread pan like yours, with a lid! I will definitely
try your recipe!👍❤👍❤
It's called a Pullman pan and it's my favorite panda for bread baking.
I believe that's called a pullman pan
Yes, I agree and it is in fact called a 'pullman' pan. However, they make them in different sizes and the chef did not say, nor is it in the written recipe, the size pan he uses.
@@retroguy9494 Just from my eye, that's a 1lb pan. But you're right, he never says.
@@lisaboban Well, let me ask you since you said it's your favorite pan. What size do YOU use when you bake bread?
When chef gives the initial ingredients and says " butter " with his cute snicker i just melt! 😘 🤣
Jack has me on the floor with the Pizza slice comment.
Yummo! My granddaughter who is 8 can’t wait to try your bread recipe. She loves learning your recipes, and especially how funny you are. Every time she watches your videos, she giggles! Thanks for your recipes, lots of love from us in Australia 💖💖💖🥰😀😀
Chef, I often don't care what you are cooking (though I have taken many of your recipes to our dinner table.) But you always make me smile, and that is at least as good as wonderful food. Thanks!
Made this for the first time to go with Chef's croque monsieur recipe. ❤❤❤❤❤ Perfect when toasted. Cheated slightly by using a regular bread loaf pan and wrapping aluminum foil over the top. Remove aluminum foil for the final 15 minutes to allow the top to brown if desired.
My son is about to graduate and then head off to college and he's a VERY picky bread guy. He will LOVE this! I'm making it next week for him! Thanks chef!
You ARE my most favorite Chef!
Love your recipes…
Ok, here’s the deal:
I made your Pain de Mie last week.
Thought I was using the same size pan as you…
HOWEVER, my bread rose right OUT of the partially closed Pullman!
I managed to salvage the bread by removing the “excess” and baked what remained in the closed pan…
I got me an additional Pullman of the same size!
So, guess what I’m doing today?
Yup! I’m making your recipe again, using TWO pullmans!
Guess what else?
I’m making your bread in my bread machine!
Yup, you heard me right!
Gonna take it & cut the dough in half.
Then, roll each half out & put them in my pullmans & let them rise for 30 minutes…
Bake @ 400 for 25-30 minutes…
I’ll let you know how it goes!
BTW, your recipe is absolutely 100% the BEST bread I’ve ever tasted!!!
🤗🤗🤗🤗🤗🤗🤗
This is awesome. This is how we make Native Frybread for Indian Taco's. (Well, some of us in the North, it can differ by region and tribe) We just let it rise for about two hours, then pinch dough off to make flat and poke a hole and fry it up. I didn't know it was the same recipe for white sandwich bread. All these years and now I learn. Thank you so much chef.!!!!
I made the bread yesterday and it turned out pretty good. The next loaf, I will cook it 31 or 32 minutes for my propane oven, and I had a air pocket through a few pieces, so maybe on the last stage, I need to do a better job rolling the doe up after I roll it out, but it tastes wonderful and the inside was very soft! I just should have cooked it a few minutes less for my oven!
I used a ceramic pan as well, so it wasn’t enclosed in a bread mold. I rubbed butter over the top of mine when it came out of the oven to soften the top crust.
Great recipe and thank you again for sharing it chef!
If you are looking to get one of these pans, it’s called a “Pullman” pan, also the loaf was called a Pullman loaf up to the late 70’s
Thanks, I was looking for that info!
If your house is cold, put it in the bedroom! LOL!!!! 😆😄😆🤣😂😅
Hehehe🤪
Made this today and it was a success, only difference was I have a fan assisted oven , so it only took 30 mins at 190°C Thank you for sharing your skills.
Thank you! Thank you Chef!😊
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
A true master showing his passion for what he does. I'm a follower of many cooking channels and trust me there's none to compare with Chef Jean Pierre...his passion and dedication is second to none...thank you...and thank you for sharing your knowledge. Greetings from Trinidad & Tobago 🇹🇹
But wait!!! Start making the sandwiches 🥪 Enjoyed the video, especially Jack and the triangle here we go again! I was the bread maker in my family growing up. Rolls and monkey bread and bundt pan bread for holidays. I made almost all our bread for 20 years in Alaska. Thank you, Chef 🍞 🥪 🥖
Du pain de mie comme à l’époque ? Je vais essayer. Merci chef!
This is the only bread my house eats now. Its so easy to do and its delicious!
This bread seems perfect for all troubles
Oh! Thank you Chef for a great receipe . No kneading!! Iam going to make the bread the way u showed. Greetings fr Sri Lanka.
Yes, More bread recipes. French baguette. Italian. etc, I recommend a mixer with dough hook. it's good for kneading too.
My new favorite bread recipe! Love this pan - never saw one like this before. Wonderful - can’t wait to make this! Best days of the week begin with “Well, hello there, friend!” Jack, you are wonderful! Love your humor. You two make a fantastic team. Can’t imagine the chef’s videos without Jack!
I ordered myself a Pullman loaf pan and made this..twice! So dang delicious. I gifted one to a coworker for her graduation present(she's been on me about a loaf of bread🤣) I can't wait to make this again.. This bread is so good!!
Thank you Chef!!
I am so terrible at bread!! I am going to knock the families socks off with this one Chef! BAM!!!!
Me too, but I think I can do this one. Just have to purchase that bread pan.
We will succeed we have the old, great king of butter in our corner
You don't have to have that pan to make good sandwich bread, just good ingredients, proper technique and knowledge and eye site.
I logged on just to comment (which I seldom do). I rarely have positive things to say, but this is the exception. You sir are a gift to humanity. A national treasure. A true blessing upon so many. I have been truly inspired and uplifted. You have turned what was formerly a mudane chore for me (cooking) into an absolute artwork exemplifying the pinacle of human creation. Your passion and expertise are without doubt.
May God bless you and thank you sir for everything you do.
Thank you for the kind words! 🙏🙏🙏❤️
YUM... I made this today, it was so simple and was like a quick Brioche. This will be my go to bread and it should work for burger or hot dog buns too as an added bonus. Thanks
This Video 📹 Just Shows That The Very Best Kitchen Tool Is Chef Jean-Pierres Hands 👐 🍞 😊
He he he.
My wife’s niece is a Master Chcoholatier. She has a Pastry shop in Portland Oregon. Named JinJu Patisserie. It’s an award winning Patisserie shop. But she was listening to you as I played one of your videos and she was making oxtail soup was impressed with some of your methods.
I had breakfast there just last week! The butter croissant is excellent.
Chef says "You don't have to make it perfect" Chef continues to perfect it into a nice ball😉
I made this last weekend when my Son came by, it was great and he was more than happy to take the rest home, He even called me on his lunch break at work to tell me again how good his sandwiches were! I came in just to comment but ended up watching again, Y'all crack me up. Thanks Chef & Jack❣
Homemade bread is probably the tastiest food out there. The combination of the smell and the texture are unbeatable. I never have any day old bread. Thank you, chef Jean-Pierre
Chef, I made this bread and it is every bit as good as you said. My wife loved it!
👍👍👍❤️
Back in my apprentice days, I worked with a highly skilled model maker/engineer who was French, fantastic man, great mentor and I learned a lot from him.
In his opinion, France was the center of everything, culture, love and food. With my Spanish heritage, I may have challenged him on those aspects but...
He often complained about Aussie bread being nothing more than half baked putty and to prove the point, he would roll a bit in his fingers and fill a hole in the plastic article he was working on.
He would bake his own baguettes at home and I must say, a home made baguette...ahhhhhh...mmmmmmm.
When the business closed down he left the engineering field and opened up a small French Bakehouse selling breads and cakes.
On another note, if you can make this beautiful bread with just flour, yeast, milk, water, butter and a pinch of salt, why is store bought bread full of so many unknown numbers ?
Thank you for the kind words! About the supermarket bread all the extra ingredients are preservative, flavoring and additive to keep that bread good for weeks. The bread I made is really only good for a couple days! :)
@@ChefJeanPierre 2 days of Heaven!❤😊
@@ChefJeanPierre Or freeze it ! ;)
Looks great! Thank you chef!
The bread looks fantastic! Now, how about a French toast recipe using this bread. That would be wonderful.
Please!
I was just sitting here thinking about your bread recipe and how good it turned out this time, and it occurred to me that if I took some cinnamon and sugar and butter and sprinkle the cinnamon/sugar mix on some butter brushed onto the dough after rolling it out and then roll it up nice and firm and cut some 1” slices and then put them on a pan and cooked them and then make some icing out of some powdered sugar and a little butter and nd put that on them after they come out of the oven, it would be some pretty awesome cinnamon rolls!
I’d have to try and remember how to make the icing out of powdered sugar again because it’s been so long since my mom showed me how to make it, but your bread recipe is a good foundation for cinnamon rolls! That would be another one that people would love to learn!
Would love to see a recipe for baking French bread someday, but until then this delightfully square angled bread will do, thank you sir!
Thank you, Chef!!! These videos give me so much confidence to simply TRY!
Love this so much!!
Thank you Chef. Always a pleasure.
Simply the best! Thank you for sharing your experience and knowledge with us! ❤
There is nothing better than fresh baked bread!
I’ve been baking my own bread for about 6 years. I use brown sugar instead of white and mix in 10% whole wheat flour. I don’t use the olive oil, but definitely butter. Way better than store bought, but you have to eat it fast, no preservatives it molds faster.
I'm with you! Clarified butter instead of oil. 😁
it lasts long enough in your house to mold? that is sacrilege! cheers!
Fantastic
Thank you Chef
Beauty in simplicity
Nice! It looks like Japanese milk bread but it's obviously not. Looks delicious chef 😊
Thanks chef looking forward to making this.
Sempre simpatico, Thank You.
I made it today and looks great, thanks chef, wish i could upload a picture for you.
Chef Jean-Pierre, Thank you, I had purchased a set of Pullman Loaf Pans over a year ago.They have never been opened until Today.I followed your video directions With the exception of no garlic oil.I did butter the lid and The Bread smelled Amazing Baking.When I took the pan out of the oven
Can’t wait to try!
Definitely gotta give this a shot. Thank you!
Ohhhhhh that looks sooooooo good
Love this!!
Just wow, amazing, wonderful, you're great chef.
Baking is more alchemy than just cooking.
I'd love to see more 'baked' goods!
Looks amazing. I must try this recipe.
Inspiring and so enthusiastic ...love the man.
So awesome! Have to try this!!
Thanks for making! My friend😊
Looks delicious and was easy for you to make thank you chef❣️
I should be doing stuff but I am glued to this recipe!
Don't know why I came across this, but what a lovely channel.
As a home chef when it comes to 'yeast & dough', I've learned over so many years of what's the cause of stomach cramps and pains by eating _'undeveloped'_ dough where there is no short cut...none! The trick is --> *TIME* being your best friend! Italians know this by making the best pizza doughs which development is *NO LESS* than 24 hours. (1) Make the dough, (2) Rise for 1 hour, (3) *IN THE FRIDGE* for 24 hours, (4) Next day rise again....now bake! *BEST BREADS...ever!*
Here's what really upsets me because my bread enjoyment is affected---under baked products where I can still smell the damned yeast. Somebody is doing what my European father termed as a "hurry up job"---those half-a$$ed efforts where people are rushing due to impatience or time constraints and the results turn out subpar.
Thank you for the advice😊
"I hope you make the video ...forget about making the video, make the bread." That surely is something for a best-of 😉
Thanks for the video 🙂
I always enjoy seeing different ways to make bread. I already have a recipe I already use that's pretty good. The hard part is letting it cool down because bread fresh out of the oven is hard to resist lol.
Beautiful! I love fresh bread. I'll try it.
Love it chef, blessings
Awesome!!! Thank you for being GREATFUL!
I am too!! Thank you for your service and expertise Chef Pierre.
Definitely making this!
I love watching your videos, you are the most down to earth chef in the world
Thank you so much 😀🙏❤️
When I was a little girl I would visit my grandmother and great aunt in Abita Springs, Louisiana. There was a lady who baked her own bread, mostly because she had so many children. I can still smell and taste her bread. 🍞 😊
I've been making bread just like this for 25 years, and it's great. The only difference is I use a bread machine, and there is no labor or effort!
Hi Chef and Jack, any chance we can get a compilation video of all the ending bits? Would be good!
Yummy bread with butter! Thanks chef JP
i love this chef and jack
I find it amazing you have all these wonderful recipes and techniques in your brain, and you remember them without a cook book. ❤ and keep teaching as long as you can.we love you.
I love it whenever Chef Jean-Pierre talks about butter!
Thanks Chef, Ordered the mold then followed your video. Perfect bread. Thanks again.
My bread has been in the oven for about 10 minutes and it smells so good! Can’t wait to eat a peanut butter and Smucker’s Sweet Orange Marmalade on it lol
Thanks again for the recipe, chef Jean Pierre!
Thanks Chef!
Always get a kick out of your videos! Gonna try this bread this weekend! Thanks for the great videos and cooking lessons!
Thank you. I will definitely try this
Thank you for this easy recipe, Chef JP. Reminds me of my Mother and her bread recipe. Thank you for showing us how it's done. I know it is really good. You kept eating it and said you ate so much you were going to explode. 🤣🤣🥰🥰
Thanks for this one chef Jean Pierre!
Saw the episode, ordered the pan, Amazon delivered this afternoon and there’s a perfect looking loaf cooling now. I’ve always loved cooking but never got much into bread but you made it look easy and it was. A child could do it. Great, entertaining instruction. Been a fan for years. If I see someone cooking with without caramelizing the onions I loose all interest in what they’re doing.
Who doesn’t like an easy recipe hey. 😅 definitely gonna try this.