Cooking Instructions
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Step 1
Combine the
Instant Dry Yeast (3 g)
and
All-Purpose Flour (340 g)
in the bowl of a stand mixer with the dough hook attached. Mix on a low speed for about 2 minutes, until the yeast is evenly distributed.
Step 2
Add the
Granulated Sugar (20 g)
,
Salt (10 g)
,
Water (190 g)
,
Farmhouse Eggs® Large Brown Egg (1)
,
Unsalted Butter (170 g)
, and
Milk (50 g)
.
Step 3
Knead the dough for 30 minutes on a medium speed.
Step 4
Place the dough in a lightly-oiled bowl, cover with plastic and place in a warm place to prove for about 2 hours.
Step 5
The dough should be nicely risen and at least double in size.
Step 6
Knock the dough down gently and shape into a round ball. Place on a floured baking tray and allow to prove for another hour.
Step 7
Preheat the oven to 160 degrees C (325 degrees F).
Step 8
Beat the
Egg (1)
to make an egg wash. Using a pastry brush, gently brush on the egg wash and sprinkle with
Sea Salt Flakes (to taste)
.
Step 9
Bake for 30 minutes, until the loaf is a beautiful golden brown. Remove from the oven and allow to cool for a few minutes before eating.
Step 10
Serve your Pain Au Lait and enjoy!
