Pain au lait is a classic French milk bread that’s soft, slightly sweet, and perfect for breakfast or a snack. Its tender crumb and golden crust make it a favorite in French bakeries, yet it’s surprisingly easy to make at home. We love how this recipe brings that bakery charm right into our kitchens.
This bread is incredibly versatile—enjoy it plain, with butter and jam, or use it to make delightful sandwiches. With just a few simple ingredients and a bit of patience, we can create a loaf that’s both comforting and delicious. Let’s dive into this pain au lait recipe and discover how to bake this irresistible French treat ourselves.
Ingredients
To create the perfect Pain Au Lait, we start by gathering all the essential ingredients. Each component plays a vital role in achieving the classic soft crumb and subtly sweet flavor that defines this French milk bread.
Dry Ingredients
We begin with the dry ingredients that form the base structure of our Pain Au Lait. Using precise measurements ensures consistent texture and rise.
- All-purpose flour – 3 cups (360g), sifted for airiness and smooth dough
- Instant yeast – 2 ¼ teaspoons (7g), a key leavening agent for a tender, fluffy crumb
- Granulated sugar – ¼ cup (50g), adds the subtle sweetness characteristic of pain au lait
- Salt – 1 teaspoon (5g), balances flavor and strengthens gluten network
| Dry Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 3 cups (360g) | Provides structure |
| Instant yeast | 2 ¼ teaspoons (7g) | Leavening agent |
| Granulated sugar | ¼ cup (50g) | Adds sweetness |
| Salt | 1 teaspoon (5g) | Enhances flavor and texture |
Wet Ingredients
The wet ingredients enrich the dough with tenderness and moisture, creating the soft, pillowy texture we love in pain au lait.
- Whole milk – 1 cup (240ml), warmed to about 110°F (43°C) to activate the yeast gently
- Unsalted butter – 4 tablespoons (56g), softened to room temperature for smooth integration
- Large egg – 1, room temperature to add richness and color
| Wet Ingredient | Measurement | Role |
|---|---|---|
| Whole milk | 1 cup (240ml) | Hydrates dough and activates yeast |
| Unsalted butter | 4 tablespoons (56g) | Adds moisture and tenderness |
| Large egg | 1 | Enriches dough and improves texture |
Tip: Using warm milk helps us achieve that perfect rise and softness that makes Pain Au Lait irresistible.
Equipment Needed
To bake the perfect Pain Au Lait, having the right equipment is essential for achieving the classic soft crumb and slightly golden crust. Below is a list of the key tools we recommend for this recipe:
- Mixing Bowl: A large bowl for combining and kneading the dough.
- Measuring Cups and Spoons: Precise measurements ensure proper dough consistency.
- Stand Mixer with Dough Hook (optional): Speeds up kneading and ensures even mixing.
- Whisk: To beat the egg before incorporating it into the dough and for egg wash application.
- Kitchen Scale (highly recommended): For accurate measurement of flour and butter.
- Plastic Wrap or Clean Kitchen Towel: Used to cover the dough during resting and rising.
- Loaf Pan: A standard 8×4 inch loaf pan to shape the pain au lait loaf perfectly.
- Pastry Brush: To apply egg wash for a shiny, golden crust.
- Cooling Rack: Critical for cooling the bread evenly after baking.
Equipment Table for Pain Au Lait
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowl | Dough mixing and kneading | Large enough to allow for dough rising |
| Measuring Cups & Spoons | Precise ingredient measurement | Accuracy improves dough texture |
| Stand Mixer (Optional) | Efficient kneading | Use dough hook attachment |
| Whisk | Beating egg and egg wash application | Lightweight and easy to handle |
| Kitchen Scale | Weighing ingredients accurately | Recommended for consistent results |
| Plastic Wrap / Towel | Covering dough during resting | Prevents dough from drying out |
| Loaf Pan | Shaping the bread | 8×4 inches provides classic form |
| Pastry Brush | Applying egg wash | For an even shiny crust |
| Cooling Rack | Cooling bread after baking | Prevents sogginess by allowing airflow |
Using the right equipment ensures we control the dough process precisely, leading to consistent results with a tender crumb and beautiful crust on our Pain Au Lait. Before starting, let’s assemble these tools to streamline the baking experience.
Instructions
Follow these steps carefully to create the perfect Pain au Lait with its signature soft texture and light sweetness.
Prep the Dough
- Warm the milk to about 100°F (38°C). This activates the yeast without killing it.
- In a large mixing bowl or the bowl of a stand mixer, combine:
- 3 cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- In a separate small bowl, whisk together the warm milk, 1 large egg, and 4 tablespoons unsalted butter (melted but cooled).
- Gradually add the wet ingredients to the dry ingredients while mixing on low speed or stirring with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface or with a stand mixer fitted with a dough hook for about 8-10 minutes until the dough is smooth and elastic. The dough will be slightly sticky but should pull away from the bowl sides.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap or a clean kitchen towel.
First Rise
- Let the dough rise in a warm, draft-free spot until it doubles in size. This usually takes 1 to 1 ½ hours depending on temperature.
- The dough is ready when gently pressed with a finger, the indent slowly springs back.
Shape the Pain Au Lait
- Gently deflate the dough on a lightly floured surface.
- Divide the dough into 6 equal pieces; each piece should weigh about 75 grams.
- Shape each piece into a smooth oval or round ball by stretching and tucking the dough edges underneath.
- Lightly grease a standard loaf pan (9 x 5 inches).
- Arrange the shaped dough balls side by side in the pan, leaving little space between them for a soft pull-apart texture.
Second Rise
- Cover the loaf pan with plastic wrap or a kitchen towel.
- Let the dough rise again until it puffs up and nearly doubles in size—about 45 minutes to 1 hour.
- Preheat the oven to 350°F (175°C) during the last 15 minutes of this rise.
Bake the Bread
- Once risen, brush the top of the dough with a beaten egg or milk for a beautiful golden crust.
- Bake on the middle rack of the preheated oven for 25 to 30 minutes.
- The bread should be golden brown on top and sound hollow when tapped on the bottom. Internal temperature should be around 190°F (88°C) for fully baked bread.
- Remove the loaf from the pan immediately and cool on a wire rack before slicing to retain softness and moisture.
| Step | Time Needed | Key Indicator |
|---|---|---|
| First Rise | 1 to 1.5 hours | Dough doubles, indentation springs back |
| Second Rise | 45 minutes to 1 hour | Dough puffs and nearly doubles |
| Baking | 25 to 30 minutes | Golden crust, hollow sound, 190°F internal temp |
Tips for Perfect Pain Au Lait
To achieve the signature soft crumb and slightly sweet flavor of Pain Au Lait, we need to follow these key tips carefully. Here is everything we should focus on for baking success.
1. Use Warm Milk for Optimal Yeast Activation
Always warm the milk to around 95°F to 105°F (35°C to 40°C) before mixing with yeast. This temperature range ensures the yeast activates properly without killing it, leading to a fluffy and tender dough.
| Milk Temperature | Effect on Yeast |
|---|---|
| Below 90°F | Slow yeast activation |
| 95°F – 105°F | Ideal activation temperature |
| Above 120°F | Yeast likely killed |
“Warm milk is the secret behind the soft texture of traditional milk bread.”
2. Precise Ingredient Measurements Matter
Accurately measuring flour, yeast, sugar, salt, butter, and egg keeps our dough balanced. Too much flour can dry out the bread, and too little sugar or butter will affect flavor and softness.
- Use a kitchen scale for flour and butter for consistent results.
- Measure sugar and salt carefully to avoid overpowering or under-flavoring.
3. Gentle Kneading Preserves Dough Softness
Knead the dough until it is smooth and elastic, about 8–10 minutes by hand or 5–7 minutes with a stand mixer. Over-kneading can develop too much gluten making the bread chewy instead of soft.
4. Allow Dough to Rise Until Doubled in Size
We should let the dough rise in a warm draft-free spot. The first rise generally takes 1 to 1.5 hours. Proper fermentation enhances flavor and produces the airy texture.
The dough is ready for shaping when it has visibly doubled in volume and springs back slowly when poked.
5. Shape Dough Into Even Balls for Uniform Baking
Divide the dough evenly and shape into smooth balls to place in the loaf pan. This creates the classic pull-apart shape and ensures even baking and melting butter distribution.
6. Don’t Skip the Second Proof
After shaping, cover the dough and let it rise again until puffed and nearly doubled, about 45 minutes to 1 hour. This second proof establishes the perfect crumb structure and lightness.
7. Brush with Egg Wash for a Golden Crust
Apply an egg wash (beaten egg with a tablespoon of water) before baking to attain that beautiful golden-brown, slightly glossy crust synonymous with Pain Au Lait.
8. Monitor Baking Time and Temperature Closely
Bake at 350°F (175°C) for 25 to 30 minutes. Check for doneness by:
- Crust turning golden brown
- Bread sounding hollow when tapped
- Internal temperature reaching about 190°F (88°C)
| Bake Temp | Bake Time | Doneness Indicators |
|---|---|---|
| 350°F (175°C) | 25–30 min | Golden crust, hollow sound, 190°F internal temp |
9. Cool Completely Before Slicing
Letting the bread cool on a wire rack for at least 1 hour prevents gummy texture. Cooling allows steam to dissipate and crumb to set perfectly.
10. Store Properly to Maintain Freshness
Store wrapped in plastic or airtight container at room temperature for up to 2 days or freeze for longer storage. Avoid refrigeration which dries the bread out faster.
Following these detailed tips ensures our homemade Pain Au Lait will be irresistibly soft, mildly sweet, and perfectly golden every time.
Serving Suggestions
Our Pain Au Lait offers a delightful versatility that makes it perfect for various serving styles. Here are a few ways to enjoy this soft, mildly sweet French milk bread and elevate your experience:
Classic Breakfast Pairings
- Serve slices warmly toasted with butter and your favorite fruit jam or honey.
- Pair with a cup of freshly brewed coffee or a glass of warm milk for a comforting breakfast.
- Spread some nut butter like almond or peanut butter for added protein and flavor.
Sandwich Ideas
- Use Pain Au Lait as the base for delicate sandwiches such as ham and cheese, turkey with avocado, or egg salad.
- Its soft texture pairs wonderfully with tender fillings without overpowering their flavor.
- Toast the bread lightly before assembling sandwiches for a subtle crunch contrast.
Snack and Tea Time
- Slice into small pieces and serve with a selection of cheeses and fresh fruits like grapes or sliced apples.
- Brush with melted butter and sprinkle cinnamon sugar for a sweet snack variation.
- Serve alongside a pot of herbal tea or black tea to complement the bread’s mild sweetness.
Dessert Twist
- Use Pain Au Lait for French toast by soaking slices in a mixture of beaten eggs, milk, and a touch of vanilla extract.
- Top with fresh berries, whipped cream, and a dusting of powdered sugar for an elegant dessert.
- Create bread pudding by cubing leftover bread, mixing with custard, and baking until golden.
Serving Temperature Tips
| Serving Style | Recommended Temperature | Description |
|---|---|---|
| Toasted with butter | Warm | Enhances aroma and melts butter delightfully |
| As sandwich base | Room temperature | Maintains softness and chewiness |
| French toast or pudding | Hot | Softens bread while absorbing flavors |
“The slight sweetness and pillowy texture of Pain Au Lait make it an ideal canvas for both sweet and savory accompaniments.”
We encourage you to experiment with these serving suggestions to discover your favorite way to enjoy our Pain Au Lait. Its adaptability makes every meal or snack a little more special.
Storage and Shelf Life
To keep our pain au lait fresh and soft, proper storage is essential. The bread’s tender crumb and lightly sweet flavor can diminish if stored incorrectly. Let’s explore the best methods and timing to preserve its quality.
Storing Pain Au Lait at Room Temperature
- Wrap the bread in plastic wrap, foil, or place it in an airtight container immediately after it has completely cooled.
- Keep it in a cool, dry place away from direct sunlight or heat sources.
- At room temperature, fresh pain au lait stays soft and delicious for up to 2 days.
Refrigeration Tips
- Refrigeration is generally not recommended as it tends to dry out the bread and alter its texture.
- If you must refrigerate, wrap the bread tightly in plastic wrap and then add an airtight layer (like a zipper bag).
- In the fridge, pain au lait can last about 5 to 7 days, but expect some loss of softness.
Freezing for Longer Storage
Freezing is the best option to maintain freshness for an extended period without compromising texture.
- Slice the bread before freezing for easy portioning.
- Wrap slices or whole loaves tightly in plastic wrap followed by a layer of heavy-duty aluminum foil or freezer-safe bags.
- Label with the date to keep track of freshness.
- Frozen pain au lait maintains optimal quality for up to 1 month.
| Storage Method | Storage Time | Key Tips |
|---|---|---|
| Room Temperature | 2 days | Cool completely, airtight container |
| Refrigerator | 5 to 7 days | Wrap tightly, expect slight dryness |
| Freezer | Up to 1 month | Slice before freezing, double wrap |
Thawing and Refreshing
For the best eating experience after freezing:
- Thaw at room temperature wrapped for 1 to 2 hours.
- Warm briefly in a preheated oven at 300°F (150°C) for 5 to 8 minutes to restore softness and warmth.
- Avoid microwaving as it can make the bread soggy or chewy.
Pro Tip: Always allow the bread to cool completely before storing to prevent condensation, which can lead to sogginess or mold growth.
By following these storage tips, we can enjoy our homemade pain au lait at its freshest, maintaining its signature soft texture and sweet, buttery flavor for days.
Conclusion
Making pain au lait at home is a rewarding experience that brings a touch of French bakery charm to our kitchen. With the right ingredients, tools, and techniques, we can create a loaf that’s soft, slightly sweet, and perfect for any time of day.
By following the tips and steps carefully, we ensure each batch turns out beautifully golden with a tender crumb. Whether enjoyed fresh or stored for later, pain au lait offers endless possibilities to satisfy our cravings and impress family and friends. Let’s keep baking and savoring this delightful bread together.
Frequently Asked Questions
What is pain au lait?
Pain au lait is a classic French milk bread known for its soft texture and subtle sweetness. It’s often enjoyed for breakfast, snacks, or sandwiches.
What ingredients are needed to make pain au lait?
You need all-purpose flour, instant yeast, sugar, salt, whole milk, unsalted butter, and a large egg. Warm milk helps activate the yeast and makes the bread soft.
What equipment do I need to bake pain au lait at home?
Essential tools include a mixing bowl, measuring cups and spoons, a stand mixer (optional), whisk, kitchen scale, plastic wrap or towel, loaf pan, pastry brush, and a cooling rack.
How do I prepare the dough for pain au lait?
Mix warm milk with dry ingredients, knead the dough until smooth, let it rise until doubled, shape into balls, place in a loaf pan, proof again, then bake until golden.
Why is warming the milk important?
Warm milk activates the yeast, which helps the dough rise properly and results in a soft, tender bread.
How long should I let the dough rise?
Let the dough rise until it doubles in size, usually about 1 to 2 hours depending on room temperature.
What are some tips for perfect pain au lait?
Use warm milk, measure ingredients precisely, knead gently, allow two rises, brush with egg wash before baking, monitor baking time, and cool completely before slicing.
How can I serve pain au lait?
Enjoy it toasted with butter and jam, as a sandwich base, or with cheese and fruit. It also works well for French toast or bread pudding.
How should I store pain au lait?
Store at room temperature up to 2 days, refrigerate for 5 to 7 days (texture may change), or freeze wrapped tightly for up to 1 month.
What’s the best way to refresh frozen pain au lait?
Thaw at room temperature, then warm in the oven for a few minutes to restore softness and freshness.