User Login
Pains au lait – Milk bread
Pains au lait – Milk bread
4.9
4 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button
10 gr Fresh Yeast
Button
120 ml Milk
Button
300 gr Fllour
Button
30 gr Sugar
Button
2 Eggs
Button
100 gr Room temperature butter
Oven temperature:
180
Instructions:
Button
Crumble the yeast in a bowl.
Button
Heat up the milk to it becomes finger warm, and mix it with the yeast. Stir until it is lump free.
Button
Add 50 gr of flour in the mixture and stir well. Let it rest for 30 minutes.
Button
With an electrical mixer mix 1 egg and the sugar together, add it in the milk and yeast mixture.
Button
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.
Button
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.
Button
Take out the dough from the oven and press out all the bubbles.
Button
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.
Button
Start the oven at 180 degrees Celsius.
Button
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.
Button
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
A homemade classical creamy cauliflower gratin. This dish fits very well as a side dish for your holiday celebrations, or as a main dish in the week. The gratin can easily be a substitute to a potato gratin. It fits any kind of meat, chicken or fish.
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
Homemade small cinnamon French Christmas cookies from the region Alsace. Slightly soft cookies with a chewy inside. These cookies are made according to the vanilla snowball bredele recipe, but I added cinnamon powder. To get different flavors you can change the cinnamon powder to gingerbread spices, cardamom and so on. Good luck and happy baking.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.