Recipe of Perfect Country French Bread

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Country French Bread. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Country French Bread Recipe. Slash or cross-hatch the bread with a sharp knife or lame. Country French Bread recipe is surprisingly simple instructions showing how to make bread, especially for how gorgeous the bread turns out.

You can have Country French Bread using 6 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Country French Bread

1. You need 1 tsp of Active dry yeast.
2. Make ready 2 cups of warm water.
3. You need 4-5 cups of unbleached flour.
4. Make ready 2 tsp of salt.
5. Make ready 1 of egg mixed with 1 tbsp of coldwater.
6. It’s of Oil to grease the pan.

It's good, chewy, coarse, basic: more European than.French country bread, or pain de campagne, is a combination of white and whole wheat flour, and is typically made with sourdough, but can also be made with baker's yeast.I have a lot of French country bread recipes on this blog, including this one, that takes a couple of days to make, this one , that requires a three to four hour rise, and.Pain de campagne is the classic French country bread.

Country French Bread step by step

1. In a small bowl combine the yeast with 1/2 cup of water. Set aside for 10 minutes until foam starts to form..
2. Combine 4 cups of flour with salt in a large mixing bowl..
3. Add yeast mixture and remaining water to the flour. Using a mixer with a dough hook, knead the dough until it is no longer sticking to the bowl. Add more flour as needed..
4. When dough is no longer sticking to the bowl, set the bowl aside and cover with a dampened cloth. Leave for about 1.5 hours or until dough has doubled in size..
5. Remove the dough from the bowl cut into 4 peices..
6. Roll the dough with your hands into long buns using a rolling, pulling and squeezing technique.
7. Transfer loaves to lightly oiled baking sheets (2 on each). Let rise until doubled again..
8. Preheat oven to 450 degrees and ensure that racks are on the middle and bottom locations..
9. Beat the egg with 1 tbsp of cold water and glaze each loaf..
10. With a sharp knife cut diagonal slits in the loaves.
11. Place a metal pie pan with water on the bottom rack of the oven..
12. Bake loaves for 15 minutes. Then reduce the temperature to 400 degrees, switch the places of the pans and bake for another 5 - 10 minutes until loaves are golden brown..
13. Remove from oven. Let cool and serve. Tastes great with butter!.
14. To freeze: once cooled, wrap in saran wrap and keep in freezer until you're ready to serve it..

I spent years messing around trying to come up with the ultimate French-style, crisp-crusted bread, and many times came within bragging distance.But with this recipe closely adapted from Paula Wolfert's Country-Style Bread in The Cooking of South-West France - I've found it!It is the simplest of breads: flour, water, salt, yeast.

It's essentially a sourdough, but it's that bit special with a touch of rye and whole wheat.It needs a little patience, but not much effort, and the wonderfully flavorful loaf is most definitely worth it.Pain de Campagne - Country French Bread Pain de Campagne - Country French Bread.Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan.This loaf, like many European loaves, includes some whole grain flour for texture and flavor.