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This sweet bread is called pains au lait and is a French bread served for breakfast. The bread is soft on both the inside and the outside, not as other french bread with a relatively hard surface. It fits good together with some salted butter or sweet jam. Can be served as a starter or to bring on a picnic.
Ingredient List for 6 servings:
10
gr
Fresh Yeast
120
ml
Milk
300
gr
Fllour
30
gr
Sugar
2
Eggs
100
gr
Room temperature butter
Oven temperature:
180
Instructions:
Crumble the yeast in a bowl.
Heat up the milk to it becomes finger warm, and mix it with the yeast. Stir until it is lump free.
Add 50 gr of flour in the mixture and stir well. Let it rest for 30 minutes.
With an electrical mixer mix 1 egg and the sugar together, add it in the milk and yeast mixture.
Add the butter and the flour bit by bit while stirring. The dough is ready when it let go from the edge of the bowl.
Start the oven at 30 degrees Celsius and place the bowl with the dough in the oven for 30- 1 hour. Make sure the dough double in volume.
Take out the dough from the oven and press out all the bubbles.
Divide the dough in pieces of 60-80 gr each. Roll them in the form you like and place them on a baking paper on a baking sheet.
Start the oven at 180 degrees Celsius.
Beat an egg and brush the bread on top. Make small cuts on top of the bread before you place them in the middle of the oven for 10 minutes.
Take the bread out and let them cool down before you eat them.
A selection of recipes from the same country.
This recipe is from
France
The perfect homemade hamburger that is both easy and fast to prepare. The difference with this hamburger is that you use goat cheese, which gives it a little French touch to it. When you make your burger yourself, you can choose how well cooked you like it to be, and how melted the goat cheese should be.
These homemade sauerkraut rolls are a treat for both the eyes and mouth. These small little treats fits perfect as a starter or a small side dish together with a small green salad. The extra time you will put on preparing the sauerkraut your self will make them taste even delicious.
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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