Yesterday I planned to post a recipe, but my internet went out. Instead of getting frustrated I turned the day into a baking session and made fresh milk bread right in my kitchen. This homemade milk bread, often called “pain au lait” in bakeries, is soft, fragrant and utterly irresistible. The aroma filled the house and the loaves were so good we even traded the evening meal for them.
Ingredients:
3 cups bread flour or all-purpose flour (about 375 grams)
1 teaspoon instant yeast
3 tablespoons butter
4 tablespoons sugar
1/2 teaspoon salt
1/4 cup evaporated milk
1 cup warm water
1 egg (for egg wash)
Method:
1. In a bowl, combine warm water and yeast. Stir until the yeast dissolves. Add the sugar, evaporated milk and salt, mixing well.
2. Melt the butter and add it to the liquid mixture, stirring to incorporate.
3. Gradually add the flour and mix until a soft dough forms. Turn the dough out onto a lightly floured board and knead briefly to a smooth texture.
4. Divide the dough into four equal portions:
5. Take one piece at a time and roll it out with a rolling pin into a rectangle:
6. Starting from one short edge, roll the dough toward the opposite side until you have a neat cylinder:
7. Tuck the ends under to create a smooth roll and press the seams closed:
8. Make three shallow diagonal slashes across the top with a sharp knife to allow the loaf to expand while baking:
9. Place each roll on a greased baking tray. Repeat with the remaining pieces so all four sit on the tray, evenly spaced:
10. Cover the tray and leave the loaves in a warm place to rise for about one hour, or until noticeably puffy:
11. Preheat the oven to 300°F (148°C). Lightly beat the egg and brush it over the tops of the loaves to give them a glossy finish when baked.
12. Bake for around 40 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom:
Variation: If you prefer larger loaves, divide the dough into two portions instead of four and shape two larger loaves. I tried that and got a lovely larger loaf as well:
Allow the bread to cool slightly before slicing. Serve with your favorite spreads or fillings—this milk bread pairs beautifully with butter, jam, or savory fillings. Bon appétit!