Parsley & Dill

by Jacqueline Madison

Pain Au Lait

Ever since my mother was nice enough to drag my heavy kitchenaid stand mixer, stateside to Melbourne, I have been addicted to making bread! Lastnights attempt was pain au lait, which is french for “milk bread.” I remember making these semi-rich dinner rolls in culinary school, and decided to give myself a quick refresher. Plus, braided breads are so easy, but look fantastic!

Bread making for beginners: Hello beginners. Recipe methods for breads are all very similar. If you note these key rules for bread/yeast and practice some patience you will make beautiful recipes! Yeast loves two things: warmth and sugar! When you wake your yeast up make sure the liquid is warm to the touch. The combination of the warm liquid + sugar will keep the yeast very happy as you wait for them to froth up. Killers for the yeast are salt + too much heat. For bread methods add the salt right after you add the flour. Therefore, the salt will combine with the flour and not directly effect the yeast. I hope these little key facts help.

Pain Au Lait Recipe

1 cup milk

2 1/2 tsp instant yeast

6 tbsp sugar

4 cups flour (some for dusting your bench)

2 tsp salt

2 eggs

8 tbsp butter (softened)


– Warm the 1 cup milk in the microwave until slightly warm to the touch.

– In a stand mixer fit with a dough hook add the milk + 6 tbsp sugar + 2 1/2 tsp instant yeast. Mix and let sit for about 5 minutes until the liquid looks bubbly on the top.


– Add 4 cups flour to the liquid and mix.

– Add 2 tsp salt + butter + 2 eggs to the mixer.


– Let the dough combine in the mixer or remove the dough and finish kneading on a bench top for about 5 minutes. Your looking for the bread to bounce back when poked.


– Shape the dough into a ball. In a warm area let the dough rest in an oiled bowl wrapped in plastic wrap. If the air gets into your dough it will form a skin (which isnt too lovely.) Leave the dough until you notice it has doubled in size.


– Remove the dough and knead it on your benchtop to remove all incorporated air.

– Shape the dough. For braided dough roll out six logs. Braid both sets of 3 logs. For dinner rolls weigh out each ball and shape into rolls.


– On a baking sheet combine both braids side by side and brush with the egg wash.


– Let sit and prove. Your looking for your braids to swell and combine together and double in size.



– Give a second egg wash and bake in the oven at 375 until golden brown. Enjoy


One comment on “Pain Au Lait

  1. Michele Corliss
    July 21, 2011

    My talented daughter…I wish you were here to walk me through the baking process.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on July 15, 2011 by .


my foodgawker gallery
%d bloggers like this: