Baguettes in a Boulangerie, Sarlat, Dordogne, France
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Pearson, Doug
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Bran Bread

 
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Boulangerie
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Warren, Shari
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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

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 "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..."

Bran Bread

"A moist loaf with a full, nutty flavor, found in different guises
around the countryside."

1 1/2 cups warm (105 to 115 degrees F.) water
1 teaspoon active dry yeast
1 1/2 cups wheat bran
2 tablespoons firmly packed brown sugar
1 1/2 teaspoons salt
3 cups (about) unbleached all-purpose flour

Place 1 1/2 cups warm water in large bowl. Sprinkle dry yeast over and stir
to dissolve. Mix in wheat bran and 2 tablespoons brown sugar. Let mixture stand 10 minutes. Stir in salt. Gradually add enough unbleached all-purpose flour to form soft dough. Knead dough on floured surface until smooth and elastic, adding more 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 and dough does not spring back when 2 fingers are pressed into side, 2 hours.
Punch dough down. Let stand 10 minutes. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Roll out dough 10 a 10-by-8-inch oval. Beginning at one short side, roll up dough piece jelly-roll style, forming loaf. Place loaf seam side down in prepared pan. Cover and let rise in warm draft-free area until almost doubled in volume, about 1 hour.
Preheat oven to 375 degrees F. Bake bread until golden brown, about 50 minutes. Cool in pan 20 minutes. Turn out onto rack and cool completely. Makes 1 loaf.
 

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

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