I. What is Pain au Lait Making?
Pain au Lait, which translates to “milk bread” in French, is a soft and slightly sweet bread that is perfect for breakfast or as a snack. It is made with a rich dough that is enriched with milk, butter, and sugar, giving it a tender crumb and a slightly sweet flavor. Pain au Lait is typically shaped into small rolls or buns, making it a popular choice for sandwiches or as a side to soups and salads.
II. Ingredients for Pain au Lait
The key ingredients for making Pain au Lait include flour, milk, butter, sugar, yeast, and salt. The flour provides the structure for the bread, while the milk and butter add richness and moisture. Sugar is added to give the bread a hint of sweetness, and yeast is used to leaven the dough. Salt is added for flavor and to help regulate the fermentation process.
III. Steps for Making Pain au Lait
1. Begin by proofing the yeast in warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture and melted butter, and mix until a dough forms.
3. Knead the dough on a floured surface for about 10-15 minutes, or until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Punch down the dough and divide it into equal portions. Shape each portion into rolls or buns and place them on a baking sheet lined with parchment paper.
6. Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes.
7. Preheat the oven to 350°F (180°C). Brush the rolls with an egg wash and bake for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
8. Remove the rolls from the oven and let them cool on a wire rack before serving.
IV. Tips for Making Perfect Pain au Lait
– Use high-quality ingredients, such as bread flour, whole milk, and unsalted butter, for the best results.
– Make sure the milk is warm but not hot when proofing the yeast, as hot milk can kill the yeast.
– Knead the dough until it is smooth and elastic, as this will help develop the gluten and give the bread a light and airy texture.
– Allow the dough to rise in a warm place, free from drafts, to ensure a good rise.
– Brush the rolls with an egg wash before baking to give them a shiny and golden crust.
V. Variations of Pain au Lait
There are many variations of Pain au Lait that you can try, depending on your preferences and taste. Some popular variations include adding chocolate chips, raisins, or nuts to the dough for a sweet twist. You can also sprinkle the rolls with sesame seeds, poppy seeds, or flaky sea salt before baking for added flavor and texture. Experiment with different shapes and sizes, such as braided rolls or mini loaves, to create a unique and visually appealing bread.
VI. Serving and Storing Pain au Lait
Pain au Lait is best served warm, either on its own or with butter and jam. It also makes a delicious base for sandwiches, such as ham and cheese or chicken salad. To store Pain au Lait, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 2-3 days. You can also freeze Pain au Lait for up to 1 month, just make sure to thaw it at room temperature before serving. Enjoy this soft and slightly sweet bread any time of day for a delicious treat!