Pain de mie au lait

This is my own abbreviated version of the white bread that is so good for special little sandwiches, certain desserts–a charlotte aux pommes, for instance, where sautéed bread forms a crisp casing for the thick applesauce–and it is also delicious for the traditional canapés that accompany many dishes, such as the eggs en meurette, or the French rarebit. For breakfast, too, it is very good; one morn