Low Fat Pain au Lait
Delight in the light and airy goodness of this **Low Fat Pain au Lait**, perfect for those seeking a healthier twist on classic French milk bread. Crafted with skim milk and low-fat margarine, this recipe retains the soft, pillowy texture of traditional **Pain au Lait** while reducing its fat content, making it an excellent choice for guilt-free indulgence. The simple preparation involves kneading and shaping the dough into elegant mini loaves, which bake to a beautiful golden brown thanks to a gentle egg wash. Perfect for breakfast, brunch, or as a snack, these little loaves pair wonderfully with jam, honey, or even a light spread of butter. With its approachable ingredients and streamlined steps, this healthier variation on French bread is a must-try for novice and seasoned bakers alike.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 250 milliliters Skim milk
- 50 grams Sugar
- 7 grams Salt
- 1 large Egg
- 60 grams Low-fat margarine
- 1 large Egg for egg wash
- 1 tablespoon Water
Instructions
Warm the skim milk slightly in a microwave or a saucepan until lukewarm, about 40°C (104°F). Do not overheat as this can kill the yeast.
In a large bowl, combine the lukewarm milk with sugar and dry yeast. Stir gently and let it sit for about 5 minutes, or until it becomes frothy.
Add the egg and low-fat margarine to the yeast mixture and mix well.
In a separate bowl, combine the all-purpose flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing until it forms a soft dough.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough to release the air. Divide into 12 equal pieces.
Shape each piece into a small oval loaf and place them on a baking tray lined with parchment paper.
Cover the loaves with a damp cloth and let them rise again for about 30 minutes, or until they have doubled in size.
Preheat your oven to 190°C (375°F).
Prepare the egg wash by whisking together one egg with one tablespoon of water.
Gently brush the tops of the loaves with the egg wash.
Bake the Pain au Lait in the preheated oven for 15-20 minutes or until they are golden brown and sound hollow when tapped underneath.
Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 447.9 g | 163% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 64.7 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 466 mg | 36% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
