Having ventured into croissants, brioche and enriched breads, I thought it was time to make some pain au lait (or milk bread). This isn't as rich as brioche, but it has its place, mostly for breakfast or with tea. I found it on an awesome French web site. Though I like to sink my teeth into crunchier loaves with multigrains, I find this a perfect bread to spread with jam, nutella or even some mild cheeses. It's great for molding or studding with raisins, or maybe a good vehicle for making schnecken or sticky buns, which I'll have to try soon!
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
The bread looks fab, but alas, Nutella has decided to use artificial stuff in their product now, so I no longer buy it. Sad, since I’ve been eating it since childhood.