Are you like me? Do you save the half of your sandwich that's shaped like a perfect triangle for last because it's your favorite? Then you'll love this.
I recently tried the recipe for Pain de Mie in my bread machine. I loved the texture of the loaf, but it wasn't until I made it in the traditional pan, known as a Pullman pan here in the states, that I realized what great bread it really is.
The Pullman creates a perfectly square-shaped loaf of bread by using a lid that attaches firmly to the top of the pan. As the dough rises, it fills all the corners, so what you end up with is a perfect equal square when you slice it. So if you like the triangles, as I do, or have kids that want the crusts cut off, try a Pullman pan and this recipe from King Arthur Flour:
If you prefer a softer crust, then I recommend tipping the loaf out of the pan as directed in the recipe, but then wrapping it in a tea towel or other clean, lint-free towel until it's cool. This will trap the steam and soften the crust.