Amy Riolo: Hi, my name is Amy Riolo. Today, we are making classic French Pains au Lait. Now we are going to prepare our pans and proof our yeast for french bread.
To prepare our pans all that we need to do is take two baking sheets and line them with parchment paper. If you don't have parchment paper, you can use silicone mats to line them with or if you don't want to use either of those you can grease them with oil or butter or whatever you have on hand, just to prevent our breads from sticking. So we get those completed and out of our way and now we can go ahead and proof our yeast. What we will need to do is have a quarter cup of lukewarm milk which we are going to pour into a small bowl.
The reason that the milk needs to be lukewarm is so that it will start dissolving the yeast and really help the yeast to start working right away. This is two-and-a-half teaspoons of active dry yeast which is very powerful and we are just going to whisk it together and start stirring it.
If your milk is too hot that will prevent the yeast from working. It will actually make it deflate and if it's too cold it will make it work a lot more slowly. So you want to have milk just at about a tamping temperature or room temperature. So this is fine and when we come back we will make our dough for the french bread.