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Miyoko's Pain de Mie Unity Bread

Dense, moist, with just the right amount of sweetness. Perfect for sandwiches or just slathering butter & chocolate.

This Pain de Mie recipe was created as a vegan homage to Chef Dominique Crenn, in support of her #ChefsForUnity campaign. By breaking bread, we helped to raise funds and awareness for Ukrainian Relief through partners World Central Kitchen & My World Chef.

Prep time: 2 hours and 15 mins

Cook time: 30-45 mins

Combine Ingredients for Dough

STEP ONE

In a blender, combine the plant milk, cashews, and process until smooth and creamy.

STEP TWO

In a small bowl, whisk together the chickpea flour and water.

STEP THREE

To the bowl of a stand mixer, add the milk mixture, chickpea mixture, butter, vegan yogurt or sour crème, and yeast.

STEP FOUR

Mix lightly, then let it sit for a minute. Then using the kneading attachment, turn on the stand mixer.

STEP FIVE

Add the bread flour, not all at once, but gradually so that it is easily incorporated.

STEP SIX

Add the sugar until incorporated, then finally, the salt.

STEP SEVEN

Knead in the stand mixer for 4 minutes.

Proof the Dough

STEP ONE

Transfer the dough to a large greased bowl and proof for 30 minutes, then fold.

STEP TWO

Proof for an additional 30 minutes.

Shape & Bake

STEP ONE

Shape the dough into a log and place into a greased loaf pan. Proof for 45 minutes - 1 hour at 75-80ºF. During this time, preheat the oven to 350ºF.

STEP TWO

Bake at 350ºF for 35-40 minutes or until the thermometer comes out at least 195°F. Slather in butter and enjoy!

OPTIONAL

Melt your favorite chocolate and drizzle liberally over a slice of bread for a delicious sweet treat!