

Our Pain de Mie Pan creates a loaf with perfectly square sides for sandwiches, Texas toast, French toast, or traditional pain de mie loaf (a fine-grained yeast loaf also known as a Pullman loaf). We like to use this tall-sided pan for quick breads (no overflow!), and slack yeast doughs that can use a little extra support. Bake swirl breads in this pan and those pesky gaps between filling and bread will go away.