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We were delighted to discover the following article in
our bread
recipe archives
and pleased to be able to share it with you. This
is the last in a series of six
excellent recipes inspired by the
boulangers of provincial France:
French Country Breads
by Jeffrey Alford,
Bon Appetit April 1992
Bon Appetit - One Year Subscription
"For a lover of
bread, looking for whole-grain loaves in the French countryside
is like
going on a pilgrimage. I recently made such as journey, exploring village
markets, driving down country lanes and climbing steep cobbled streets in
search
of traditional boulangeries. I found that the search was
almost as great a pleasure
as the breads themselves.
Traditional boulangers have a great deal of pride in the bread they
produce.
They know it's good. When I asked about a recipe, they were
always generous
with information - about the oven, the quality of the flour,
the baker's atten-
tion
and care. These, they all agreed, are the essential
ingredients.
Of course, it also helps if you have good recipes. And here are six
terrific ones
that I created from the knowledge I gained from my fellow
bakers across the Atlantic..."
Hazelnut Bread
"Just
across the Rhine from Germany, France's Alsace region has a long
tradition
of whole-grain breads. This one has a fine crumb and a rich
taste.
Like
many breads in France, it is often sold by weight."
1 3/4 cups warm (105 to 115 degrees F.) water
1 teaspoon active dry yeast
2 cups (or more) unbleached all-purpose flour
2 cups whole wheat flour
1/2 cup rye flour
1/4 cup nonfat dry milk powder
1 1/2 teaspoons salt
2 tablespoons butter, room temperature
1/2 cup toasted hazelnuts, finely chopped
1/2 cup dried currants
Additional whole wheat flour
Place 1 3/4 cups warm water in a large bowl. Sprinkle
active dry yeast over and stir to dissolve. Add 2 cups unbleached
all-purpose flour and cup whole wheat flour. Stir mixture 100 times. Cover
yeast mixture with plastic wrap
and let stand in warm draft-free area until
foamy, about 30 minutes.
Combine rye flour, milk powder and salt in a medium bowl. Add butter and rub in using fingertips until mixture resembles fine meal. Stir rye flour mixture into yeast mixture. Stir in hazelnuts, currants and
remaining 1cup whole wheat flour. Knead dough on floured surface until
smooth and elastic, adding more unbleached flour if dough is sticky, about 8
minutes. Grease clean large bowl. Place dough in bowl, turning to coat
completely. Cover with plastic. Let rise in warm draft-free area until
doubled in volume and dough does not spring back when 2 fingers are gently
pressed into side, about 2 hours.
Grease a large cookie sheet. Punch dough down. Let stand 10
minutes. Knead dough 3 minutes. Form dough into 8-inch diameter round. Transfer to prepared cookie sheet. Cover loaf with damp towel or plastic.
Let rise in warm draft-free area until almost doubled in volume, about 50
minutes.
Preheat oven to 375 degrees F. Sprinkle loaf lightly with additional
whole wheat flour. Using serrated knife, score top of loaf in tic-tac-toe
pattern. Bake until bread is brown and sounds hollow when tapped on bottom,
about 1 hour 15 minutes. Cool slightly. Serve warm or at room
temperature.
Makes 1 loaf.
Featured Archive Recipes:
French Country Bread Series
Bran
Bread
Olive Bread
Raisin and Millet Rolls
Rye and Walnut Rolls
Sunflower Seed Bread
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