Do we all remember my Pain de Mie fail? Cute, right? Well this is what happens when you actually have a pain de mie pan:

Square bready goodness.

Following this recipe from King Arthur Flour (I know, you’re shocked), I let the bread rise to within about 1/2 inch of the top of the pan, then slid the lid on:

And it came out great! The Kiddo loves it (that’s huge) for cinnamon toast in the morning, and Sunbutter sandwiches for “wunch.”

I cut the loaf in two and froze half; the other half goes in our breadbox or the bread bag, where I slice as needed. Honestly, I’m not totally sold on a whole bread storage system. What do you do with homemade bread? Slice it all then freeze? Freeze a solid half loaf? Nom it all so fast there isn’t any to freeze? Or…?