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Before you jump to Pain au lait (French Milk Bread) recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

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A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

From the above it should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite straightforward to live green, all things considered. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to pain au lait (french milk bread) recipe. You can have pain au lait (french milk bread) using 12 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Pain au lait (French Milk Bread):

1. Provide A. Bread
2. Get 230 g all purpose flour
3. Take 60 g bread flour
4. You need 125 g whole milk
5. Get 40 g sugar
6. Get 4 g instant yeast
7. You need 3 g salt
8. You need 1 egg (50g)
9. Prepare 65 g unsalted butter
10. You need B. Topping
11. Take 30 g pearl sugar
12. Get 1 egg +15ml water

Instructions to make Pain au lait (French Milk Bread):

1. In a mixing bowl, mixed all the ingredients (exept butter) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook in the machine to beat the dough at medium to low speed for about 5 minutes. After 5 minutes, add butter change from medium to high speed for about 7 minutes until the dough is smooth and leaves the side of the mixing bowl.
2. Transfer the dough out to a lightly floured surface. Lightly knead Lightly knead, shape into a ball. Cover the dough with a wet towel or clingy wrap in the process of proofing.
3. Let it proof 30 minutes.
4. Divide into 6-8 equal portions. Cover by clingy wrap and rest 10’.
5. Roll the dough into a long cylindrical shape. Transfer the dough to the baking tray and and let it proof until it is double to triple in size (about 60’).
6. Preheat the oven to 210oC. Prepare 2 cups of boiling water to be put in 2 different corner of the oven.
7. Once the proofing is done, brush the dough with egg wash and use scizzor to make zigzag cut.
8. Sprinkle pearl sugar on top.
9. Bake for 10-12 minutes or until the bread is golden brown.
10. Ta da…
11. So soft inside!
12. Best served with a cup of milk coffee.
13. Lovely bread!

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