This is the story of Mr and me a day of leave. We wanted to bruncher because we were going to be pampered at the spa in the early afternoon and didn’t want to make two meals separate. But without bread, pastries, brioche… under the hand and a flemmardite acute to go out and walk 10 minutes to access the best bakery of the district, it was necessary to find a solution !
This is where I say (illumination… yes, yes, the little light bulb above my head !) I had never made bread pudding. Okay you will say to me, but this is what I wanted to do this morning. And hop, here I am, part with the hands in the flour to make those good homemade rolls.
Good that the story doesn’t say, is that I had not planned wide enough and that they are eaten as a snack, and we ended up at breakfast with rice cakes (luckily I always have in the cupboard just in case !)…, bah yes I have been a little too optimistic on this one !!!
Milk bread semi-complete
Ingredients (for a dozen)
- 400 g of wheat flour semi-complete (T80)
- 15 cl of milk + 1 tbsp
- 110 g butter
- 3 eggs + 1 yellow
- 40 g of cane sugar
- 1 sachet of baker’s yeast
- 2 g of salt
Put the yeast with the milk warmed, let it sit 10 min then stir.
For the dough, put the flour into a bowl, make a well and add the mixture of yeast and milk in the centre. Work the dough between your fingers and stir in the eggs, the sugar and the salt. Knead the dough and stretch it, then add the butter. Knead the dough until it comes off of the bowl (you can transfer on the workplan for ease of reference).
Let the dough rise, covered under a tea towel for 2 hours.
Dégazez the dough with the point and then form a dozen balls. Shape into small loaves (seam down), then arrange on a baking sheet and let rise 1 hour.
Preheat the oven to 170°.
Bask the bread in the milk with the egg yolk diluted with 1 tablespoon of milk and then make slits in the length with scissors.
Bake for 12 minutes.