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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