Description
In French cuisine, as in any other nation, bread is one of the most important places. Today I bring you two flavorful bread, the first "Pain brié", bread with olives and rosemary. This recipe is from Gontran Chenier, Baker in the fourth generation. He has the assets of several books on baking and bakery in Paris, so that in all that relates to bread, he can be trusted. Bread pain brie traditional beaches it is very easy to bake. The second bread "Fougasse aux romarin, lavande et du fromage cheure", Provençal bread with rosemary, lavender and cheese. The dough for it to stretch and cut to make bread in the shape of a leaf. Not only in beauty, but since the dough is baked quickly and is more crisp. I both loved it! Well apply them to the wine with soft cheeses and olive oil, or Breakfast with a Cup of coffee and the soft boiled egg. Very tasty!) Still highly recommend eating them warm, so they are more aromatic and delicious. If the bread is not freshly baked, warm slightly in the microwave – and You will be happy!)
Ingredients
-
Yeast
15 g
-
Water
180 ml
-
Flour
280 g
-
Salt
3 pinch
-
Butter
30 g
-
Green olives
50 g
-
Black olives
50 g
-
Rosemary
1 tsp
-
Olive oil
20 ml
-
Yeast
10 g
-
Water
250 ml
-
Flour
400 g
-
Salt
1.5 tsp
-
Rosemary
1 tsp
-
Lavender
0.5 tsp
-
Olive oil
2 Tbsp
-
Goat cheese
80 g
Cooking
First, we will bake bread with olives and rosemary. Fibrogene the dough: This dough should be made the night before, the night before. Dissolve 10 g of dry yeast, 130 ml warm water. Mix 200 g flour with 2 pinches of salt, pour in the dissolved yeast and knead until the dough turns into a smooth lump. To put it in a bowl, cover with foil, put 1 hour in a warm place, and then overnight in the fridge.
Now we will prepare the main dough. Dissolve 5 g of yeast in 50 ml warm water. Mix in a large bowl, 80 g flour and salt. Add the dissolved yeast, melted butter, fibrogene the dough and carefully knead.
Put the resulting lump on floured surface and knead 15 minutes, until the dough becomes smooth (I kneaded in a food processor). A Cup with the dough cover with a damp kitchen towel and place in a warm place for 30 minutes to rise.
For the filling, mix chopped olives, finely chopped rosemary and olive oil
Roll out dough on floured surface into rectangle, thickness about 1 cm, about the size of an A4 sheet (I divided the dough into 2 parts and roll the dough into 2 bread). To put on his stuffing.
Roll the roulade along the long side.
Put seam down on the baking paper. Make deep incisions in the dough to show the layers of toppings (but not parasite through). Again cover with a damp towel and place in a warm place for about an hour, until double in volume.
How to bake: place in oven on the middle level of a flat baking sheet and the bottom deep. Preheat the oven to 240 deg. Give bread to slide off along with the paper on a hot flat pan and pour in the bottom of the pan a glass of water. Bake for 5 minutes, then reduce the temperature to 210 deg. and bake another 20-25 minutes. Cool slightly on wire rack. In the convection oven, the bread may dry up, the mode should be disabled.
Now we bake bread with Provencal lavender, rosemary and goat cheese. Mix flour with salt, rosemary and lavender.
Dissolve yeast in warm water. Add the yeast and olive oil into the flour and knead the dough. Put it on a floured surface and knead until it form a sticky ball (do not pour too much flour), I kneaded in food processor
The dough cover with cling film and leave in a warm place for 1 hour, then remove overnight in the refrigerator.
The next day, put the dough on a floured surface and knead for about five minutes, cover with a damp tea towel and leave in a warm place for 30 minutes.
Roll out the dough into a large rectangle and cut it diagonally into two triangles. Notching both of the triangle in the middle, not reaching the edges. Make three slits on either side of the center and then gently spread the dough with your fingers – the layers should be similar on the leaves with split - stripes.
Put the dough on baking paper, press them pieces of cheese. Cover with a damp towel and leave in a warm place for another hour.
Preheat the oven to 240 deg. and put it in a pan. Brush the bread with olive oil and sprinkle lightly with coarse salt. Spread on the hot baking tray and bake for 5 minutes. Then reduce the temperature to 210 deg. and bake another 12-15 minutes until Golden brown. It is best to eat this bread warm.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.