It is really hard to resist a roll of freshly baked bread, warm and straight from the oven; especially when it is made with milk and butter. I love pain au lait because it is a very rich bread, despite not having no eggs or no yolks. Rich dough, made with butter, sugar and whole milk, ensures a tender crumb, and a very slightly golden, crunchy surface with a beautifully soft texture. Serve them warm, with your favourite jam and tea.
PAIN AU LAIT submitted by Tina’s Cookings