{"id":4486,"date":"2020-08-17T01:44:13","date_gmt":"2020-08-17T01:44:13","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/08\/17\/pain-au-lait\/"},"modified":"2020-08-17T01:44:13","modified_gmt":"2020-08-17T01:44:13","slug":"pain-au-lait","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/08\/17\/pain-au-lait\/","title":{"rendered":"Pain au lait"},"content":{"rendered":"\n

I\u2019ve been baking a lot of breads these days but suddenly I felt like eating a variety of other baked things such as brioche, until A. saw a picture of a pan bagnat in a magazine and asked me to make one for him. I didn\u2019t see the picture, and instead of thinking of the classic pan bagnat from the south of France, that you can eat in Saint Tropez or in Nice, in a kind of ciabatta bread, a little dry, I thought about the soft and melty version in a pain au lait, went straight to the kitchen and started making dough for pain au lait. I used to use the recipe from Kayser bread book, but decided to change, and opted for a mix and match version. The whole thing ended up in delicious, soft and tasty perfect little breads. And that\u2019s when A. told me that the pan bagnat he saw was not in a pain au lait… \ud83d\ude41 <\/p>\n\n\n\n

No problem I said, how about egg and ham sandwiches instead??? <\/p>\n\n\n\n

And that\u2019s how they turned out… and it was damned delicious. So here is the recipe of the pain au lait. <\/p>\n\n\n\n

For the egg sandwich filling, I simply hard boiled 3eggs, chopped them with a knife, add a table spoon of olive oil, a table spoon of mustard, that\u2019s it.<\/p>\n\n\n\n

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Pain au lait <\/strong>(makes 8)<\/p>\n\n\n\n