I was wondering what I would get by crossing an English Cottage Loaf with a French Petit Pains Au Lait?
Well, my little experimental bake has produced a light and delicately sweet crusty roll.
With a mixture of about two thirds strong white flour and about a third whole wheat flour, and using a recipe and method for a French milk roll (incorporating milk and caster sugar), I then altered the usual shape to create a little French-styled cottage-loaf-looking roll.
I’ve called it Gite Petite.
An English look with a taste and texture borrowed from France.