Pain Au Lait (French Milk Bread) Recipe by Lavender
Cooking Instructions 150’ 1 In a mixing bowl, mixed all the ingredients (exept butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed for about 5 minutes. After 5 minutes, add butter change from medium to high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. 2 Transfer the dough out to a lightly floured surface. Lightly knead Lightly knead, shape into a ball. Cover the dough with a wet towel or clingy wrap in the process of proofing. 3 Let it proof 30 minutes. 4 Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’. 5 Roll the dough into a long cylindrical shape. Transfer the dough to the baking tray and and let it proof until it is double to triple in size (about 60’). 6 Preheat the oven to 210oC. Prepare 2 cups of boiling water to be put in 2 different corner of the oven. 7 Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut. 8 Sprinkle pearl sugar on top. 9 Bake for 10-12 minutes or until the bread is golden brown. 10 Ta da... 11 So soft inside! 12 Best served with a cup of milk coffee. 13 Lovely bread! 1 In a mixing bowl, mixed all the ingredients (exept butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed for about 5 minutes. After 5 minutes, add butter change from medium to high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. 1 In a mixing bowl, mixed all the ingredients (exept butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed for about 5 minutes. After 5 minutes, add butter change from medium to high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl. 2 Transfer the dough out to a lightly floured surface. Lightly knead Lightly knead, shape into a ball. Cover the dough with a wet towel or clingy wrap in the process of proofing. 2 Transfer the dough out to a lightly floured surface. Lightly knead Lightly knead, shape into a ball. Cover the dough with a wet towel or clingy wrap in the process of proofing. 3 Let it proof 30 minutes. 3 Let it proof 30 minutes. 4 Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’. 4 Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’. 5 Roll the dough into a long cylindrical shape. Transfer the dough to the baking tray and and let it proof until it is double to triple in size (about 60’). 5 Roll the dough into a long cylindrical shape. Transfer the dough to the baking tray and and let it proof until it is double to triple in size (about 60’). 6 Preheat the oven to 210oC. Prepare 2 cups of boiling water to be put in 2 different corner of the oven. 6 Preheat the oven to 210oC. Prepare 2 cups of boiling water to be put in 2 different corner of the oven. 7 Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut. 7 Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut. 8 Sprinkle pearl sugar on top. 8 Sprinkle pearl sugar on top. 9 Bake for 10-12 minutes or until the bread is golden brown. 9 Bake for 10-12 minutes or until the bread is golden brown. 10 Ta da... 10 Ta da... 11 So soft inside! 11 So soft inside! 12 Best served with a cup of milk coffee. 12 Best served with a cup of milk coffee. 13 Lovely bread! 13 Lovely bread! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto Pancakes Crescent rolls Cinnabon Potato Soup I love most any soup. I have also started making mine healthier because of my Health Marinated Cucumber Red Onion Salad THE lemon cake Keto Pancakes Crescent rolls Cinnabon Potato Soup I love most any soup. I have also started making mine healthier because of my Health Marinated Cucumber Red Onion Salad THE lemon cake Palak paneer Spicy aloo Kathal Dum Biryani Watermelon Rind Halwa Cheese Frankie Cheese Frankie Mulaku/ Chilli Bhaji Kuthiraivali mutton and brocolli biriyani Date pancakes Jollof rice with fried egg and avacado Palak paneer Spicy aloo Kathal Dum Biryani Watermelon Rind Halwa Cheese Frankie Cheese Frankie Mulaku/ Chilli Bhaji Kuthiraivali mutton and brocolli biriyani Date pancakes Jollof rice with fried egg and avacado