Since Santa bought me a precision kitchen scale, I am free to use the
recipes in my european cookbooks.
The following rolls turned out excellent yesterday.
To make Pain au chocolate, break a 14 oz. piece of chocolate into 16 pieces
and place in the middle of the rolls.
* Exported from MasterCook *
Petit Pain Au Lait
Recipe By : Adapted to ABM from The Complete Bread Book-Gail Duff
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp Dried Active Yeast
8 Oz Scalded Milk
1 Lb Bread Flour
1 Tsp Salt
1 1/2 Oz Sugar
1 Egg
2 Oz Butter
Glaze(Optional)
1 Oz Sugar
2 Tbsp milk
Use the dough cycle.
Divide dough into 16 pieces, shape into rolls and bake at 375F for 20-25
minutes.
Use thermometer to check doneness.
If desired glaze the warm buns with sugar and milk.
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Later,
Jazzbel
>>>>>
"A gourmet who thinks of calories is like a tart who looks at her watch".
--James Beard.