The bread for this month for the We Knead to Bake group chosen by Aparna is a simple but classic french bread. Petit pain au lait means little milk breads/ rolls. The rolls are mildly sweet and they bake to a beautiful golden brown. They are slightly rich and are soft and almost flaky on the inside because of the way they are shaped and rolled.
This is a wonderful and very easy recipe making it perfect for beginners. I stuffed about four rolls with some chocolate and left the others plain. All of us at home preferred the plain ones and I will surely be baking these again.
Do take a look at these videos to get an idea of how the bread is cut to create the pattern. Link1/ Link2.
Recipe adapted from Gourmet by Kat
Petit Pains Au Lait
- 2/3 cup warm whole milk (plus a few teaspoons more if needed)
- 1 tsp instant yeast
- 1/4 cup sugar
- 1 2/3 cup all-purpose flour
- 3/4 cup bread flour*
- 1/4 tsp salt
- 60 gms butter, soft at room temperature
- extra milk for brushing