Boulangerie, Ile Rousse, Corsica, France
Boulangerie, Ile Rousse, Corsica, France
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French Country Breads:
Hazelnut Bread

 

 

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Boulangerie de Peypin
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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..."

 

Hazelnut Bread

"Just across the Rhine from Germany, France's Alsace region has a long
tradition of whole-grain breads.  This one has a fine crumb and a rich
taste. Like many breads in France, it is often sold by weight."

1 3/4 cups warm (105 to 115 degrees F.) water
1 teaspoon active dry yeast
2 cups (or more) unbleached all-purpose flour
2 cups whole wheat flour
1/2 cup rye flour
1/4 cup nonfat dry milk powder
1 1/2 teaspoons salt
2 tablespoons butter, room temperature
1/2 cup toasted hazelnuts, finely chopped
1/2 cup dried currants
Additional whole wheat flour

 Place 1 3/4 cups warm water in a large bowl. Sprinkle active dry yeast over and stir to dissolve. Add 2 cups unbleached all-purpose flour and cup whole wheat flour. Stir mixture 100 times. Cover yeast mixture with plastic wrap
and let stand in warm draft-free area until foamy, about 30 minutes.
Combine rye flour, milk powder and salt in a medium bowl. Add butter and rub in using fingertips until mixture resembles fine meal. Stir rye flour mixture into yeast mixture. Stir in hazelnuts, currants and remaining 1cup whole wheat flour. Knead dough on floured surface until smooth and elastic, adding more unbleached 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 in volume and dough does not spring back when 2 fingers are gently pressed into side, about 2 hours.
Grease a large cookie sheet. Punch dough down. Let stand 10 minutes.  Knead dough 3 minutes. Form dough into 8-inch diameter round. Transfer to prepared cookie sheet. Cover loaf with damp towel or plastic. Let rise in warm draft-free area until almost doubled in volume, about 50 minutes.
Preheat oven to 375 degrees F. Sprinkle loaf lightly with additional whole wheat flour. Using serrated knife, score top of loaf in tic-tac-toe pattern.  Bake until bread is brown and sounds hollow when tapped on bottom, about 1 hour 15 minutes. Cool slightly. Serve warm or at room temperature.
Makes 1 loaf.


Featured Archive Recipes:
French Country Bread Series
Bran Bread
Olive Bread
Raisin and Millet Rolls

Rye and Walnut Rolls
Sunflower Seed Bread

 

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