Roland-designs , Virginie's blog.

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Friday, 18 September 2020

Petit pains

These little breads are so easy and economical to make, I've baked them several times and along with my favourite focaccia this has become my go-to recipe when I'm in a hurry and need a simple bread to accompany a meal.

Originally in French on www.marmiton.com, I translated and slightly adapted the recipe.

 

For 8x petit pains ( Double the recipe as needed)

 

-          - 500 g flour

-          - 20 g yeast

-          - 3 dl lukewarm water

-          - 1 ts salt

 

 

- Dissolve the yeast in the lukewarm water

- Mix the flour and salt, make a well and add the water/yeast.

- Knead until you have a nice, smooth dough.

- Leave the dough to rest about 30 minutes.

- Shape into small balls and place on your oven tray – Use baking paper for easy cleaning.

- Leave to rise for about an hour, or until double in size.

- Sprinkle with water and bake for about 20 minutes or until done in a 220 degrees oven.

 

Petit pains

 

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