Best 3 Pain Blanc Recipes
In the realm of classic French cuisine, pain blanc, the epitome of white bread, stands as a testament to the enduring allure of simple yet refined ingredients. This versatile bread, characterized by its crisp crust and airy crumb, forms the foundation of many culinary creations, from hearty sandwiches to elegant hors d'oeuvres. This article presents a curated collection of pain blanc recipes, each offering a unique perspective on this timeless staple.
First, we delve into the traditional French pain blanc, a true embodiment of artisanal breadmaking. With step-by-step instructions and insightful tips, this recipe guides you through the process of creating this iconic bread, ensuring a perfectly golden crust and a fluffy, cloud-like interior.
Next, we explore variations on the classic pain blanc, adding flavors and textures to create new and exciting taste experiences. From the nutty richness of whole wheat pain blanc to the aromatic allure of rosemary-infused pain blanc, these recipes demonstrate the versatility of this versatile bread.
For those seeking a vegan option, we present a delightful vegan pain blanc recipe that compromises neither taste nor texture. With simple substitutions and plant-based ingredients, this recipe creates a delicious and satisfying bread that caters to dietary preferences without sacrificing flavor.
Finally, we conclude with a collection of pain blanc-based recipes that showcase its culinary versatility. Discover how to transform pain blanc into delectable sandwiches, croutons, and even a decadent bread pudding. These recipes provide endless opportunities to enjoy pain blanc in a multitude of ways, making it a truly indispensable ingredient in any kitchen.
PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD
I got this recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.
Provided by violet
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 5h25m
Yield 8
Number Of Ingredients 8
Steps:
- To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
- When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
- Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
- Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
- Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
- Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
- Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.1 g, Fat 0.3 g, Fiber 1.6 g, Protein 1.9 g, Sodium 723.6 mg, Sugar 0.1 g
BOUDIN BLANC
Steps:
- Soak the bread crumbs in the cream until soft.
- Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.
PAIN BLANC
This is my grandmother's bread recipe. I love it, and so does my husband and kids. These can be frozen as soon as they have cooled. They taste just as good when thawed. At Christmas time, I bake extra batches and give them out to my siblings so they can also reminisce about their childhood.
Provided by Tykayles
Categories Breads
Time 8h35m
Yield 5 loaves
Number Of Ingredients 8
Steps:
- Dissolve 1 tsp sugar in 1/2 cup warm water and sprinkle with yeast; place in a 2-cup mixing bowl and let rise in oven with only the oven light on for about 20 minutes or until the yeast has nearly reached the top.
- In a 12-quart pot, add the yeast mixture.
- Add 4 cups warm water, 4 tbsp sugar, 1 tbsp salt and 1/2 cup cooking oil.
- Gradually add 11+ cups flour and knead about 10 minutes.
- Put the lid on the pot and place in oven (with only the oven light on) until the bread rises to the top of the pot.
- Punch down the dough with floured hands and knead about 5 minutes.
- Again, put the lid on the pot and place in the oven (with only the oven light on) and let rise until the dough reaches the top.
- Punch down with buttered hands and place the dough on your buttered counter or table.
- Cut the dough into 5 equal pieces.
- Shape into 5 loaves.
- Butter your hands and gently rub the butter onto the loaves before placing into buttered bread tins.
- Place in oven (with only the oven light on) and let rise until doubled in bulk - about 1 hour.
- Remove the loaves from the oven being careful not to puncture the loaves. Heat oven to 400°F then drop the temperature to 375°F Place loaves in the oven and bake for 35 minutes until golden brown.
- Enjoy a loaf steaming hot, sliced thick with butter. mmmm.
- The other loaves may be frozen when completely cooled.
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your bread. Look for unbleached flour, active dry yeast, and sea salt. You can also add other ingredients to your bread, such as nuts, seeds, and dried fruit.
- Follow the recipe carefully. This is especially important for beginners. Make sure you measure your ingredients correctly and follow the instructions step-by-step.
- Be patient. Making bread takes time. Don't rush the process, or your bread won't turn out well. Allow the dough to rise fully before baking it.
- Bake the bread at the correct temperature. The temperature of your oven will determine how your bread turns out. Make sure you preheat your oven to the correct temperature before baking your bread.
- Let the bread cool before slicing it. This will help the bread to keep its shape and prevent it from crumbling.
Conclusion:
Making pain blanc is a rewarding experience. With a little practice, you'll be able to make delicious, homemade bread that your family and friends will love. Just remember to use high-quality ingredients, follow the recipe carefully, be patient, and bake the bread at the correct temperature. With a little effort, you'll be able to enjoy delicious pain blanc whenever you want.
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