Instant Dry Yeast (1 tsp)
All-Purpose Flour (2 3/4 cups)
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.
Granulated Sugar (1 1/2 Tbsp)
Salt (1/2 Tbsp)
Water (6.5 oz)
Large Egg (1)
Unsalted Butter (3/4 cup)
Milk (2 oz)
Knead the dough for 30 minutes on a medium speed.
Place the dough in a lightly-oiled bowl, cover with plastic and place in a warm place to prove for about 2 hours.
The dough should be nicely risen and at least double in size.
Knock the dough down gently and shape into a round ball. Place on a floured baking tray and allow to prove for another hour.
Preheat the oven to 160 degrees C (325 degrees F).
to make an egg wash. Using a pastry brush, gently brush on the egg wash and sprinkle with
Sea Salt Flakes (to taste)
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.
Serve your Pain Au Lait and enjoy!