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Origin: France
Pains au lait – Milk bread
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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.

Ingredient List for 6 servings:
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10 gr Fresh Yeast
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120 ml Milk
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300 gr Fllour
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30 gr Sugar
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2 Eggs
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100 gr Room temperature butter
Oven temperature:
180 degrees Celsius
Instructions:
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Crumble the yeast in a bowl.
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Heat up the milk to it becomes finger warm, and mix it with the yeast. Stir until it is lump free.
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Add 50 gr of flour in the mixture and stir well. Let it rest for 30 minutes.
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With an electrical mixer mix 1 egg and the sugar together, add it in the milk and yeast mixture.
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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.
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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.
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Take out the dough from the oven and press out all the bubbles.
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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.
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Start the oven at 180 degrees Celsius.
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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.
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Take the bread out and let them cool down before you eat them.
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