Pain Au Lait

January 20, 2009 at 5:59 pm Leave a comment

pain-au-laitPain Au Lait

18 oz Bread Flour
1.75 oz Sugar
10 g Salt
.5 oz Yeast
1.75 oz Eggs
9 oz Milk
2.5 oz Butter
1 tsp Malt Syrup

Straight Dough Method

Portion into 2 oz balls. Shape however you like. Brush unbaked dough with egg wash and sprinkle with seeds if you choose. Bake until a dark golden brown color is achieved.


Entry filed under: bread, Recipe.

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