Several months back, I decided to try out this Pain au lait recipe that I've shortlisted in Pook's blog. After weighing out the ingredients, they went into the bread machine and I went on my usual routine. The bread machine started to knead and I heard the noise again, then the machine stopped. Took a peek and what I saw was the ingredients were in it's original state. Darn! I didn't want to waste the ingredients so I hand-kneaded. It was a mess pouring out the ingredients.
Actually, I enjoy hand-kneading as I find it very therapeutic. A great workout and a good time to destress. But due to time constraint, I am very dependant on my breadmachine. Oh well, now that it's dead, do I think I'll make more bread? I guess not. I just can't spare the time. If you've been reading my blog, you'll know I don't blog as much as I used to now.
(Sis E passed me her breadmachine upon knowing my machine died on me, but it had been on the shelf since Aug 2010 and I've not baked a single loaf of bread :P)
Ingredients
(A)
230g All purpose flour
60g Bread flour
38g Sugar
4g Instant yeast
(B)
125g Whole milk
1 Egg (approx 50g)
(C)
5g Salt
63g Unsalted butter
Some sugar, for sprinkle
Method
- Mix (A) till well blended. Add (B) to form a dough. Add in (C) and knead until dough is elastic and smooth (the dough should not stick to your hand now).
- Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
- Divide dough into 10 equal portions. Shape into balls and leave it to rest for 10 - 15 mins. Use a rolling pin to roll the dough into a circle, about 8 cm. Fold the dough and roll into a small batard.
- Let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.
- Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough . Sprinkle the pearl sugar (I used fine sugar) on top.
- Bake dough in preheated oven of 210ºC for abt 10 - 12 mins, or until the bread is golden.
20 comments:
Very very nice! Especially the golden brown colour. Texture looks so light and fluffy too. Hope to see more breads from you.
indeed, the bread look so soft and fluffy! (: (: im sure it taste yummy too!
Nothing like good old home-made bread. Yours look really soft and fluffy!
I love your bread! very soft & fluffy! ;)
i prefer au lait bread too, soft and good.
Oh... this is second fabulous hand kneaded bread I see today!!!
But I'm too tired today to knead any bread. Maybe next few days I hope.
wow!! The bread look so nice and fresh! Must be yummy!! Ya lor.....u not so on on blogging nowadays. Busy huh? Me too! Tiring. :( .............MH
I make three loaves of bread every other night- I wrote a post and made a vlog- It is so easy to make! No bread maker needed.
here is the link:
http://ladyofthearts.blogspot.com/2011/02/no-knead-bread.html
Wow the bread looks really soft and fluffy ! Must be very delicious !
So, how do i use the bread machine if I want to try this recipe? Just as usual? wet ingredients after wet? I thinking of using machine. Like you, the bread machine is collecting dust under the table :(
Hi,
What is whole milk??
what is whole milk?
Hi,
May i know what is full milk?
Beautiful bread! I love the texture of it, they're soft and fluffy!
The spikes on the bread is so classic and pretty!!! Well done!!! I still do not have the courage to make bread yet... Wonder when will I muster the courage.
Eh, this looks very manageable for me :) I want to try!
Oh boy, this looks awesome. Absolutely beautiful... so soft!Love it. Thanks for sharing it. Hope you're having a great weekend.
Best Regards,
Kristy
Actually all the while i was hand knead the bread ingredients, for me it is really time consume especially housewife like us.
Like the pattern of your milk bread,next time i also try to make this kind of pattern,so beautiful!
Lovely patterns on the bread, looks yummy too!
Very good, the inside of the bread looks great, so puffy ^^.
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