Greetings dear readers and friends. We’re all full of hope and happiness here in France. Things are really looking up for the coming summer months, and, along with the sunny days ahead, it’s wonderful to think of possible vacation days on the horizon.
Today I’m also happy to be able to present another guest post from Agnes, of French with Agnes – a professional teacher of French classes and conversation lessons (online and in-person). I hope you were able to catch her previous tasty recipes for tarte tropezienne and a classic French brioche with a twist.
She’s been kind enough to share this simple recipe for French Country Bread (Pain de Campagne). As she mentions, bread-making became all the rage over this past year, and there really is something very satisfying about pulling your own, home-baked, loaf out of the oven. Especially a French loaf!
About a year ago, making your own bread seemed like an undertaking that should be left to the professionals. However, with the coronavirus keeping us all at home, many people decided to try their own hand at making bread. If you were one of these individuals, you know that first, bread making is not really as difficult as it seems to be. And that second, upon its completion, making a loaf of bread leaves you with the utmost satisfaction. Not to mention, bread making is quite the stress reliever. Here, you will find a simple recipe for French Country Bread with an optional addition of prunes.
Pain de Campagne (plain or with prunes)
500g of flour (a large round bread)
325ml of lukewarm water
1 teaspoon of salt (8g)
2 sachets of bakery yeast
1 tablespoon of oil (10g)
Optional: About 20 large, pitted prunes or dried fruits
Preparation: 15 minutes
Rise time: 1 hour 10 minutes
Cook time: 35 minutes
In a bowl, mix the flour and the salt well.
Next, add the yeast,
Then, add the water,
And finish with the oil.
Once the ingredients are mixed, knead the mixture with a wooden spoon or an electric mixer until you reach a very smooth dough.
Cover, and let it rest for 45 minutes in a warm place.
On a floured work surface, shape the dough into a ball.
Optional: Add the prunes, spacing them evenly across the surface.
Place the dough on a lightly oiled baking sheet, and recover it with a salad bowl.
Leave it to rise in a warm place for 50 minutes.
Then, 15 minutes before your timer goes off, preheat the oven to 240°C (460°F).
With a sharpened knife, make several crisscrossing lines across the top and dust with flour.
Next, put down a ramekin of warm water on the baking sheet.
Then, put the dough in the oven, and cook it at 210°C for 35 minutes until the crust begins to turn golden.
Many thanks to Agnes for this great recipe… and beautiful photos!
You can find out more about Agnes on her website, French with Agnes, or contact her directly for inquiries:
+33 (0)7 64 15 18 09
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