Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak the place to make pain au raisin or pain au chocolat, it's a great substitute for either, especially when slathered with...
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...
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