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Day 243: Pain au Lait

Exactly one week until 250 days of baking/cooking! I'm so excited for what I plan to make!

Is it just me, or do you always feel a sense of pride when you make some homemade bread?

You put a lot of time in baking bread, you have to knead it, proof it, bake it, and in the end it's always worth it! Pain au lait is the classic white bread made with milk.

I've been planning to make some sandwich bread for sometime now, because it's perfect for sandwiches, toast (French toast included), really anything.

I used instant yeast because that's what I had on hand. Even though the packet usually says to skip proofing, I still recommend proofing your instant yeast, just so you can get a better texture. If you have active dry yeast that will work just as well.

If you don't have a Pullman loaf pan, that's totally okay. A Pullman loaf pan is a pan with a lid. For this recipe, you can use any loaf pan you have on hand, as long as it's the size that's directed.

You will be making this sandwich bread all the time! It's fluffy, light and easy. Make it in the night and you can enjoy it the next day in the morning!


|Level: 👩🏽‍🍳👩🏽‍🍳|Time: 3 hours| Serves: 6-8|



  • 2 1/4 teaspoons instant yeast (active dry will work as well)

  • 2 cups milk, warmed just slightly

  • 5 cups bread flour

  • 1 tablespoon salt

  • 2 tablespoons sugar

  • 3 1/2 tablespoons butter, melted


  1. In a large stand mixer combine all your ingredients in. With your dough hook attachment beat the bread for 6 minutes. Form into a ball and place into a bowl, covered with a dishtowel. Let your bread proof for 1 1/2 hours, there shouldn't be much rise, don't worry, it will happen when your dough bakes!

  2. Grease two, 9x5" Pullman loaf pans (any pan with this size should work even if it doesn't have a lid!) with butter.

  3. Divide your dough in half and roll out each of your dough pieces in a 9x6" rectangle. Starting from the small end of the rectangle, roll it 1/3 of the way. Pinch the ends and roll two more times, ending at the third pinch. Pinch your two ends as well! Roll into a log, long enough to fit into your loaf.

  4. Proof in the two loaf pans for 1 more hour and then preheat your oven to 400 degrees F. Brush a tiny bit of water over your each of your loafs. Bake (closing the lid if using a Pullman loaf pan) for about 30-35 minutes, and cut!


- The Bored Baker 👩🏽‍🍳

Adapted: The Hot Bread Kitchen Cookbook


Made this recipe? Tag @theboredbakerofficial on Instagram.



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