Pain au Lait (aka Milk Bread) and variations
NOTES:
1. This recipe is from a class we took at Cooks of Crocus Hill.
2. Recipe makes 2 loaves (1 lb each); or 4 mini loaves (4-5 oz each); or multiple individual servings of rolls or shaped bread (2 oz each). See end of recipe for shapes and variations.
3. Uses bread flour because of its high protein content.
4. In this recipe, "milk" refers to whole milk but low fat milk can be substituted.
5. Use this recipe for simple dinner rolls; cinnamon bread (see variations); shaped bread; etc.
6. Butter must be softened.
7. Warming the milk: If it's warm in the house (in the 70s), warm the milk in Step 1 to 95 degrees. If it's cool in the house, warm the milk to 100-105 degrees. If the house is particularly cold, warm the milk to 110 degrees.
8. Have plastic wrap and parchment paper handy, along with two rimmed baking sheets.
9. The class used a rounded handheld scraper to mix the yeast and milk into the dry ingredients.
10. For kneading, clear off a large portion of granite counter, or work in large shallow bowl. Or use a standing mixer (see next item).
11. A standing mixer can be used for kneading. The class instructor said that liquid ingredients should go in first (warmed milk with yeast; beaten egg), followed by pre-combined dry ingredients.).
12. If using a standing mixer, you can over-knead the dough. If kneading by hand, you won't/can't over-knead the dough.
13. In general, when not working to shape dough (Steps 13-14), keep it under plastic wrap.
14. Look into when to add toppings, like cinnamon-and-sugar on top of cinnamon bread; or orange sugar on top of orange bread.
15. Troubleshooting websites:
INGREDIENTS (best to measure flour by weight)
9 oz. milk (1 cup + 2 Tbls)
1 pkg (1/4 oz) dry active yeast
18 oz (1 lb 2 oz) bread flour (3-1/4 cups)
.35 oz salt (1-1/2 tsp)
1.75 oz sugar (3 Tbls)
1 egg
2.5 oz unsalted butter, cut into 1/4" squares and softened (5 Tbls)
Egg wash = 1 egg + 1 Tbls water
1. This recipe is from a class we took at Cooks of Crocus Hill.
2. Recipe makes 2 loaves (1 lb each); or 4 mini loaves (4-5 oz each); or multiple individual servings of rolls or shaped bread (2 oz each). See end of recipe for shapes and variations.
3. Uses bread flour because of its high protein content.
4. In this recipe, "milk" refers to whole milk but low fat milk can be substituted.
5. Use this recipe for simple dinner rolls; cinnamon bread (see variations); shaped bread; etc.
6. Butter must be softened.
7. Warming the milk: If it's warm in the house (in the 70s), warm the milk in Step 1 to 95 degrees. If it's cool in the house, warm the milk to 100-105 degrees. If the house is particularly cold, warm the milk to 110 degrees.
8. Have plastic wrap and parchment paper handy, along with two rimmed baking sheets.
9. The class used a rounded handheld scraper to mix the yeast and milk into the dry ingredients.
10. For kneading, clear off a large portion of granite counter, or work in large shallow bowl. Or use a standing mixer (see next item).
11. A standing mixer can be used for kneading. The class instructor said that liquid ingredients should go in first (warmed milk with yeast; beaten egg), followed by pre-combined dry ingredients.).
12. If using a standing mixer, you can over-knead the dough. If kneading by hand, you won't/can't over-knead the dough.
13. In general, when not working to shape dough (Steps 13-14), keep it under plastic wrap.
14. Look into when to add toppings, like cinnamon-and-sugar on top of cinnamon bread; or orange sugar on top of orange bread.
15. Troubleshooting websites:
- Red Star (as in the yeast company)
- King Arthur Flour
- Crafty Baking
INGREDIENTS (best to measure flour by weight)
9 oz. milk (1 cup + 2 Tbls)
1 pkg (1/4 oz) dry active yeast
18 oz (1 lb 2 oz) bread flour (3-1/4 cups)
.35 oz salt (1-1/2 tsp)
1.75 oz sugar (3 Tbls)
1 egg
2.5 oz unsalted butter, cut into 1/4" squares and softened (5 Tbls)
Egg wash = 1 egg + 1 Tbls water
PREPARATION
1. Be sure butter is cut into bits and softened.
2. Heat milk in microwave-proof bowl to 95-110 degrees (see Notes above).
3. Stir yeast into milk and set aside.
4. Beat egg in separate small bowl.
5. In a large bowl (or a standing mixer bowl if using a mixer), whisk together bread flour, salt, and sugar.
6. Check to see that the yeast is ready: bubbles and clumps of yeast should rise to surface of milk.
7. When yeast is ready, add the egg and the milk mixture to the dry ingredients.
8. Add the softened butter bit by bit (or rub it between your hands!) and stir/rigorously fold it in to begin to combine. Dough will be sticky.
9. When most of ingredients are combined, set the large bowl aside, put the dough ball onto the counter, and begin to knead (or have the mixer do the kneading for you: 2 min on low; 8 min on medium):
11. Continue kneading about 15 min until the dough is very smooth and feels "tight" as compared to the beginning. Test if the dough is kneaded well enough:
1. Be sure butter is cut into bits and softened.
2. Heat milk in microwave-proof bowl to 95-110 degrees (see Notes above).
3. Stir yeast into milk and set aside.
4. Beat egg in separate small bowl.
5. In a large bowl (or a standing mixer bowl if using a mixer), whisk together bread flour, salt, and sugar.
6. Check to see that the yeast is ready: bubbles and clumps of yeast should rise to surface of milk.
7. When yeast is ready, add the egg and the milk mixture to the dry ingredients.
8. Add the softened butter bit by bit (or rub it between your hands!) and stir/rigorously fold it in to begin to combine. Dough will be sticky.
9. When most of ingredients are combined, set the large bowl aside, put the dough ball onto the counter, and begin to knead (or have the mixer do the kneading for you: 2 min on low; 8 min on medium):
- Push heal of hands into center of dough once, firmly.
- Fold top down over newly formed indentation.
- Rotate dough ball 90 degrees and repeat above steps.
11. Continue kneading about 15 min until the dough is very smooth and feels "tight" as compared to the beginning. Test if the dough is kneaded well enough:
- Pull off a small bit of dough and stretch it into a 1"x 1" "window." If the translucent membrane stretches without breaking, it is done.
- The dough will spring back if poked gently.
- Suggestions:
- Place in oven with the light on;
- or place inverted rimmed baking sheet over stove's burners; then place a baking sheet right-side up on top of that one; then place the dough ball in metal bowl on top of second baking sheet. Light burners briefly to warm the baking sheets and metal bowl. Ambient air should be 70 degrees.)
13. Remove dough ball, place on counter, cover loosely with plastic wrap, and slowly and gently compress the dough ball to remove air.
14. Cut dough in two if making large loaves (1 lb each); or 4 if making mini-loaves (4-5 oz each); or 2-ounce bits if making into shapes. Place remainder to the side and cover with plastic wrap.
15. Working with the first bit of dough, spread a small amount of water on counter. Find the shape and variation you are making below; follow instructions and then continue with Step 16, after sketches.
If making a swirled cinnamon/cinnamon-and-sugar/orange bread loaf, take either a one-pound portion or a 4-5 oz portion of the dough and roll it out so that it's width is the same as the bread pan being used.
NOTE: Larger boules can be made into savory breads by adding cheese and herbs before doing the "boule formation." Continue to fold and re-fold until cheese begins to emerge on other side of boule.
If using a small portion of dough (2 oz), cup one hand for smaller amount, and "round" the dough into a boule using a similar method (see videos below). Dinner rolls are typically made with 2 oz to form these mini-boules.
If making a swirled cinnamon/cinnamon-and-sugar/orange bread loaf, take either a one-pound portion or a 4-5 oz portion of the dough and roll it out so that it's width is the same as the bread pan being used.
- Brush with some melted butter.
- Sprinkle the filling you want onto the rectangle and roll most of the way. Be generous with orange sugar (2-3 Tbl?); less so with cinnamon-and-sugar (1-2 Tbl?)
- Use egg wash (see Notes above) or water to make the end tacky and help it stick to the body of the roll.
- Pinch the seam closed.
- Place roll seam-side down into bread pan, cover with plastic wrap, and proof in a warm place until double in size.
NOTE: Larger boules can be made into savory breads by adding cheese and herbs before doing the "boule formation." Continue to fold and re-fold until cheese begins to emerge on other side of boule.
If using a small portion of dough (2 oz), cup one hand for smaller amount, and "round" the dough into a boule using a similar method (see videos below). Dinner rolls are typically made with 2 oz to form these mini-boules.
- Video tips are here: [NOTE: We were cautioned against using flour on the counter: it will change the texture of the bread; water creates necessary tension for formation of boule]
- From WeekendBakery.com
- From Wild Yeast Susan (video starts at relevant part)
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| Place 3 small boules together, each made from 2 oz. of dough |
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| To make a mushroom: Roll out the "cap" so that it's larger than the "base." Place cap onto base and poke finger all the way through center of both. Use an egg wash for the top. |
16. After all dough is shaped and placed either in bread pans or on parchment paper on baking sheet, place plastic wrap over pans or over entire sheet, return to warm place, and proof again until double in size.
17. Pre-heat oven to 425.
18. When proofing is done, brush on egg wash, especially to those items that will have seeds or coarse salt (eg poppy seeds, sesame seeds; pretzels).
19. Bake until golden brown on top and bottom; internal temp is about 185, and tapping on bottom produces a hollow sound, about 25-30 min for 1-lb loaves (the printed recipe didn't include times)
20. To finish, brush tops with melted butter if there is no egg wash baked on it otherwise.
VARIATIONS:
Cinnamon-swirl bread
Orange bread
Orange bread
Savory boule
Pretzel
Almond cream instead of cinnamon-and-sugar
VARIOUS SHAPES of bread, before baking:
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From upper L, clockwise: 3 small boules; mushroom;
demi baguette; knot; cinnamon roll; torpedo roll;
dinner roll with criss-cross cuts; pretzel; knot; dinner
roll with egg wash and seeds on top
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