I am finishing up my culinary program at George Brown with my final class – Baking for Chefs. What does that mean? Bread and pastry are taking over my counter tops and filling my freezer. This is particularly the case, when I accidentally make a recipe that was meant for four students all for myself. This is what happened this past week when I decided to make the Pain au Lait recipe at home.
I love baking bread and it feels great knowing that I am serving my family something that does not have added chemicals and preservatives that I cannot pronounce to enhance shelf life. However, having two young kids with busy schedules makes it hard sometimes to make recipes that require multiple resting/rising times. It just seems that something urgent comes up all the time and I end up forgetting about a recently mixed and kneaded dough fermenting on the counter.
My solution has always been the FREEZER! I always make larger batches just less frequently and simply pack them in the freezer. When I need them, I either warm them in the oven whole or I let them thaw and then slice and toast them in the toaster over. I have found that bread (even store bought) freezes really well. As an FYI, the fridge is bread’s worst enemy. Bread in a fridge will dry out and even time spent in the oven will not bring it back to life.
This recipe is similar to brioche however it is a little lighter and has a more and may I say delightful chewiness to it. The bread uses instant yeast and requires two short 1-hour fermenting times. I love serving these as dinner rolls or even using them for mini sandwiches.
This recipe is adapted from George Brown College.
- 900g all-purpose flour
- 360g milk
- 198g eggs (about 4 or 5 eggs)
- 126g sugar
- 18g salt
- 10g instant yeast
- 135g cold butter, cut into cubes
- Heat oven to 375 degrees with rack in the middle position
- Combine all ingredients except the butter in a mixer fitted with the dough hook and mix on first speed for 5 minutes
- Increase to 2nd speed and mix for an additional 10 minutes
- Half way through the 2nd speed mixing, add butter cubes
- Remove from mixer, round up tightly and let the dough rest (ferment) covered with plastic wrap for one hour
- Divide the dough into 65 g units
- Shape the units into rounds by rolling them between the palm of your hand and your smooth work surface. Placed seem side down on a baking sheet lined with parchment paper.
- Brush lightly with egg wash and let them rest (ferment) again covered in a warm place for about 60 minutes or until they double in size. Brush again one final time with egg wash.
- Bake at 375 degrees for approximately 20 minutes, until they are a dark golden brown
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