PAIN AU LAIT (Milk Bread)











































Pain au lait


1000 g bread flour
50 g sugar
20 g salt
10 g dry yeast
100 g eggs (2 large eggs)
500 g milk
150 g butter

Scale the flour in the self stand mixer bowl (or a bowl that will be used for mixing the dough). Scale the sugar and salt. Add them to the flour. Make sure the salt will not be in contact with the yeast later. Melt the butter (do not overheat, just melt over a low temperature of the cook top). Leave to cool slightly. It is not supposed to be used hot over the mixture, because of the eggs. Scale the yeast in a cup and add about 50 ml from the warmed milk. Dissolve the yeast, stirring. Slightly whisk the eggs. Add the yeast then all the "wet" ingredients: eggs, milk, and butter to the flour. Start the mixer at low speed. Mix for about 10 - 15 min. Remove the bowl from the mixer and cover loosely with foil. Let it ferment for about 90 min (at 25 °C). 

Make up as desired.

Bake at 200 °C.















Млечен хляб

1000 g брашно
50 g захар
20 g сол
10 g суха мая
100 g яйца (2 големи яйца)
500 g мляко
150 g масло

Брашното се изтегля в купата, в която ще се бърка тестото (автоматичен миксер или ръчен). Претеглят се захарта и солта и се добавят към брашното. Солта се добавя така, че да не бъде в контакт с маята, която ще се добави по-късно. Маслото се стопява на слаба температура без да е много горещо. Оставя се да се охлади. Маслото не трябва да бъде горещо, заради яйцата, които се използват в тази рецепта. Маята се претегля в чаша и се разтваря чрез разбъркване с около 50 ml от топлото мляко. Яйцата се разбъркват. Маята се прибавя към брашното, след нея и останалите съставки за тестото: яйцата, млякото и маслото. Бърка се с миксер с приставка за тесто за около 10-15 мин на слаба скорост. Купата се покрива с фолио, което не трябва да е стегнато. Тестото ферментира около 90 min (при 25 °C). 

Оформя се по желание.

Пече се при 200 °C.


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