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Milk bread

I love milk breads or pain au lait. For breakfast it’s perfect with butter and some marmalade. Or for tea time with chocolate also.

This time I followed an other recipe as a base and just changed it slightly. Here is the ingredients I’ve used


  • 290g of flour (230g of standard flour & 60g of W160 bread flour)
  • 125ml of milk
  • 20g of fresh yeast
  • 1 egg
  • 50g of sugar (35g of white, 15g of brown)
  • 5g of salt
  • 70g of butter
  • vanilla sugar


  • Heat up the milk slightly in the microwave and dissolve the yeast
  • In your KitchenAid or robot, mix the flours, salt and sugar
  • Add the milk & yeast, mix, and then add the egg and continue to mix the dough until all ingredients are well mixed
  • add the soften butter and continue to mix for arround 10mn at low/medium speed.
  • Let the dough rest for 30mn, cover with a fabric
  • Mix again for an other 5 min
  • Put the dough on the kitchen top and form a ball, add a bit of flour in hands & kitchen top as it will be sticky
  • let it rest for 30mn
  • Work the dough like you would do for bread by bring the side of the dough in the center and form a ball.
  • Put it in the fridge over night
  • the day after, take the dough out of the fridge, remove from the bowl and let it get to room temperature for 30mn
  • Work the dough again a few minutes by bring the side of the dough in the centre and putting pressure forming a ball
  • Let it rest for 1hr
  • Cut arround 8 small pieces of 65g, can be even smaller if you prefer. Form small ball and shape them in a tube shape
  • Put them on kitchen oven paper with a lot of space in between as they will triple size at least.
  • I usually put them in the oven at 30°C so help rise for 1h30.
  • Apply egg+milk to give them a nice color, make sure not leave excess and apply carefully. Make small cuts on top with a sharp knife
  • Then get them out, heat up the oven at 170°C using the bottom sole only
  • Once warm, put the tray in the oven, bake for arround 10mn, then add the top & bottom sole in your oven and bake an other 5mn checking that they get the right color, it goes fast, keep an eye on it
  • Let them cool down on a rack & enjoy them as you wish.

I usually cut them in half and freeze them. Then I take only what I need for every breakfast. It keeps them ultra fresh & soft.


Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

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