Food recipes
Pain de Campagne With Walnuts and Cranberries: 5 minutes in a Bread Maker
Pain de Campagne With Walnuts and Cranberries: 5 minutes in a Bread Maker Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched leavening agents, yeast, baker's, active dry sugars, granulated...
Pain de Campagne With Walnuts and Cranberries: 5 minutes in a Bread Maker
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
water, bottled, generic
Directions:
Put all ingredients in the bread maker and let it knead for 5 minutes.
Take out the dough, and place it on a flour-dusted work surface.
Shape it into a ball.
Wrap the dough with plastic film and let it rise for 50 minutes.
Poke with a flour-dusted finger and make a hole.
If the hole disappear, the dough has risen enough.
If the hole fills back in the dough needs more time to rise.
Punch the dough down with your palm to deflate it.
Shape the dough into a ball a gain and place in a floured banneton or bread-rising basket.
If you don't have a banneton, a 20cm diameter bowl is fine too.
Cover with plastic film, and let the dough rise for 50 minutes.
Preheat the oven with a baking tray inside to 250C in the meantime.
When the dough has finished rising (it should rise to the edge of the basket), invert it onto a sheet of kitchen parchment paper.
Slash a cross on top of the loaf with a razorblade or similar.
Take out the very hot baking tray from the preheated oven (and close the oven door immediately).
Place the dough on the baking tray with the kitchen parchment paper.
Spray water in the oven and put the baking tray back to the oven.
Set the temperature on the preheated oven to 210 C, and bake for 30 minutes.
If you change the filling to chocolate, you'll have chocolate pain de campagne.
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
water, bottled, generic
Directions:
Put all ingredients in the bread maker and let it knead for 5 minutes.
Take out the dough, and place it on a flour-dusted work surface.
Shape it into a ball.
Wrap the dough with plastic film and let it rise for 50 minutes.
Poke with a flour-dusted finger and make a hole.
If the hole disappear, the dough has risen enough.
If the hole fills back in the dough needs more time to rise.
Punch the dough down with your palm to deflate it.
Shape the dough into a ball a gain and place in a floured banneton or bread-rising basket.
If you don't have a banneton, a 20cm diameter bowl is fine too.
Cover with plastic film, and let the dough rise for 50 minutes.
Preheat the oven with a baking tray inside to 250C in the meantime.
When the dough has finished rising (it should rise to the edge of the basket), invert it onto a sheet of kitchen parchment paper.
Slash a cross on top of the loaf with a razorblade or similar.
Take out the very hot baking tray from the preheated oven (and close the oven door immediately).
Place the dough on the baking tray with the kitchen parchment paper.
Spray water in the oven and put the baking tray back to the oven.
Set the temperature on the preheated oven to 210 C, and bake for 30 minutes.
If you change the filling to chocolate, you'll have chocolate pain de campagne.