- 2 1/2 teaspoons active dry yeast
- 1 1/4 cup lukewarm whole milk, divided
- 2 cups unbleached bread flour
- 2 cups unbleached all-purpose flour, plus extra for work surface
- 2 teaspoons salt
- 1 teaspoon sugar
- 1/4 cup unsalted butter, at room temperature
- 1 teaspoon oil, for greasing bowl
- Line 2 baking sheets with silicone liners or parchment paper.
- In a small bowl, stir the yeast into 1/4 cup of the milk. Slowly stir in 3/4
- Place the flour, salt, and sugar together in a bowl fitted to a standing electric
mixer fitted with a paddle attachment. Add the butter and mix on low speed to incorporate
the butter. Pour the milk mixture into the flour mixture and mix on low speed until
a soft dough is formed.
- Turn the dough out onto a lightly floured work surface and knead for 8 to 10
minutes, or until dough is smooth and elastic. It should form a compact ball when
it is finished.
- Use the oil to grease a large bowl and place the dough in it, turning dough to
coat on all sides. Cover with a lightly oiled clear film and leave to rise in a
draft-free location for 1 hour, or until dough has doubled in size.
- Turn the dough onto a lightly floured surface and lightly knock the dough back.
- To make large loaves, divide dough into 2 pieces and roll into balls. Flatten
each ball and roll back and forth using the palms of your hands with even pressure
until they are approximately 8-inches in length. Place one bread loaf on each baking
- To make small loaves (Petit Pains Au Lait), divide dough into 6 equal pieces
and roll into balls. Flatten each ball and roll back and forth using the palm of
one hand with even pressure until they are approximately 5-inches in length. Place
3 breads on each baking sheet.
- Heat oven to 400 degrees F.
- Cover with oiled plastic wrap and let rise for 20 minutes.
- Remove plastic wrap and brush each loaf evenly with milk.
- Bake for 25 to 30 minutes, or until golden.
- Transfer to wire racks to cool.
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