Milk Bread/Pain au Lait (adapted by me from the recipe on page 462 of Le Cordon Bleu Complete Cook)
1 tbsp instant yeast
1 tbsp sugar
4 cups bread flour
1 tsp salt
1 1/2 - 2 cups milk
2 tbsp melted butter
Directions here.
And here is my loaf...
Milk Bread
Milk bread (pain au lait) is one of those standard French breads that was heavily drilled into us while in culinary school. There are a zillion recipes for it (here is the culinary school recipe I've made several times). In need of a good basic loaf this week, I went for a different milk bread recipe, this time from my Le Cordon Bleu Complete Cook book, which is just excellent. The recipe is for buns (petits pains au lait) but I just shaped the dough into a loaf and...forgot that it was proofing...Yeah, not my prettiest loaf by far, but still edible and it makes great toast. The texture was a bit crumbly, so I prefer the other milk bread recipe, but this one did the trick, and now I know that I need to put the timer on when I'm proofing something in addition to putting it on when I bake something! We live and learn.
Milk Bread/Pain au Lait (adapted by me from the recipe on page 462 of Le Cordon Bleu Complete Cook)
1 tbsp instant yeast
1 tbsp sugar
4 cups bread flour
1 tsp salt
1 1/2 - 2 cups milk
2 tbsp melted butter
Directions here.
And here is my loaf...
Milk Bread/Pain au Lait (adapted by me from the recipe on page 462 of Le Cordon Bleu Complete Cook)
1 tbsp instant yeast
1 tbsp sugar
4 cups bread flour
1 tsp salt
1 1/2 - 2 cups milk
2 tbsp melted butter
Directions here.
And here is my loaf...
