Boulangerie
Karel Burrows
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French Country Breads: Raisin and Millet Rolls

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Boulangerie
Barloga, Dennis
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Pain au Levain
Angelini
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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 second in a series of six excellent recipes inspired by the boulangers of provincial France:

French Country Breads
by Jeffrey Alford, Bon Appetit April 1992

 "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 attention 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..."

Raisin and Millet Rolls

"Milk and millet flour give these rolls subtle flavor.  I found them at a small boulangerie in Aix-en-Provence.  The baker set out fresh raisin rolls in a basket round five o'clock every afternoon.  No matter how many I took away, I always regretted not buying more."

1 1/2 cups raisins
2 tablespoons brandy
2 1/2 cups warm (105 to 115 degrees F.) water
2 teaspoons active dry yeast
1/4 cup firmly packed golden brown sugar
3 cups unbleached all-purpose flour
2 cups (about) whole wheat flour
1 1/4 cups millet flour
1/2 cup nonfat dry milk powder
1 tablespoon salt
1 egg, beaten to blend

Combine raisins and brandy in a small bowl. Set aside. Place 2 1/2 cups warm water in large bowl. Sprinkle yeast and then brown sugar over and stir to dissolve. Add unbleached flour and stir 100 times. Cover yeast mixture with plastic. Let stand in warm draft-free area until foamy, about 30 minutes.
Mix 1 cup whole wheat flour, millet flour, dry milk powder and salt in medium bowl. Drain raisins (discard brandy) and add to yeast mixture.  Gradually stir in whole wheat flour mixture. Transfer dough to floured surface. Knead until smooth and elastic, gradually adding enough remaining whole wheat flour to form nonsticky dough, 9 minutes. Grease clean large bowl. Place dough in bowl, turning to coat completely. Cover with plastic wrap. Let rise in warm draft-free area until double in volume and dough
does not spring back when 2 fingers are gently pressed into side, about
1 1/4 hours. Punch dough down and let stand 10 minutes.
Grease large cookie sheet. Divide dough into 16 equal pieces (about 4 1/2 ounces each). Form into 3-by-1 1/2-inch ovals. Transfer rolls to prepared cookie sheet. Cover rolls with plastic. Let rolls rise in warm draft-free area until almost doubled in volume, about 40 minutes. Preheat oven to 425 degrees F. Brush rolls gently with egg. Using scissors, make 3 cuts atop each roll. Bake until golden brown, about 25 minutes. Cool slightly.
Makes 16 rolls.
 

Featured Archive Recipes: French Country Bread Series
Bran Bread
Hazelnut Bread
Olive Bread
Rye and Walnut Rolls
Sunflower Seed Bread
 

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