Full Recipe
Author
PJ Hamel | 2007-12-31
Description
The best bread for thin-slicing is called pain de mie, a butter-and milk-rich loaf baked in a special lidded pan, often called a Pullman pan. The lid ensures that the baking bread won't expand too much, keeping it very close-grained — and thus totally non-crumbly, and easy to slice.
