Pain Au Lait / Milk Bread

Pain Au Lait / Milk Bread

Ingredients:

230g All purpose flour
60g Bread flour (you might need a little bit more during kneading time)
1 cup Lukewarm milk
1tsp Instant yeast
1 egg
1/2 cup sugar
1tsp salt
60g softened unsalted butter

Methods:

1. Mix the milk,sugar and yeast together and set aside to let froth.
2. Put both flours and salt in a bowl and whisk to combine and make a well at the center.

3. Pour the milk mixture and egg into the well of the flour mixture.

4. Combine the mixtures together until a dough is formed and add in butter.

5. Transfer the dough onto a slightly floured worktop and knead for about 5 minutes or more.(by hand or mixer)(add a little bit more flour if it is too sticky but not too much though)

6. Once the kneading is done, transfer the dough into a lightly oiled bowl and cover with cling wrap and let it prove for about 40mins or the dough become double in size.

7. Punch down dough and transfer to a lightly floured worktop and roll out the dough and cut into 8 0r 10 equal portions depending on how big you want the bread to be.

8. Roll out individual dough into round shape then roll up the with your hand and use a scissor to lightly cut on the surface in ziczac way. (this is how it looks after cutting with scissor)

9. Transfer to the baking tray that lined with parchment paper and leave it for more than 40mins to let it prove further until it almost double in size again.(i use silicon bakingmat instead of parchment paper).

10. Pre-heat oven at 180c.

11.Once the dough has risen further, bake in the preheated oven for about 25 to 35mins depending on how big your bread is or until the top is golden brown.

12.Remove from oven and transfer to a rack to cool off.

Serving suggestion : use as sandwich bread or on toast.